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Chocolate Ganache

It's hard to believe this luxurious chocolate sauce recipe contains only two ingredients – equal quantities of cream and the best quality chocolate you can lay your hands on. Use it to ice The Ultimate Chocolate Cake, to swirl through Double Chocolate Ice Cream, to make Chocolate Truffles or to fill my Raspberry Chocolate Tarts.

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Annabel Langbein Chocolate Ganache Recipe

Annabel Langbein Media

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Chocolate Ganache
500ml cream
500g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/chocolate-ganache/280

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Prep time:: 5 mins
Cook time:: 5 mins + standing
Makes:: 4 cups

500ml cream
500g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

TIP

Ganache will thicken as it cools, so if yours seems a bit runny just pop it in the fridge until it hardens up a bit.

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25 comments

Hi Annabel, I didn't have any cream so I used 1 cup of coconut cream and a 250g block of Whittaker's 50% dark chocolate - it worked a treat! So easy and you can't even taste the coconut flavor, a great alternative for the dairy peeps out there! This quantity covered my 20cm round banana cake with heaps left over too. Thanks! x

HayleyBC April 28, 2018

Hi, Could you please tell me how would I make a coloured ganache?

KellyAnthony January 14, 2018

Hi Sarah, Because of the cream it needs to be kept in the fridge!

Annabel Langbein December 07, 2017

Hi Bkai, Yes you can make the ganache with white chocolate. Be sure to check the chocolate you buy is 'white chocolate' (contains cocoa butter) as opposed to 'confectionary' (such as Milky Way). Happy cooking!

Annabel Langbein December 07, 2017

Hi Philippa, It means you can make 2 cakes out of the mixture and freeze one if you wish! But it is perfectly fine to bake it as one cake too. Hope it was enjoyed by everyone!

Annabel Langbein December 07, 2017

Annabel., I have just made your 'Almost Fudgy Chocolate Cake' from your 'Great Food for Busy Lives' book ( I have lots of your books but still use this one a lot).Just a bit confused as the recipe says you can double it and freeze one but also says use two tins so am not sure if I have done the right thing making one recipe and in one tin. Looks ok, am going to slather it with ganache. Philippa

philippa_barker24 November 12, 2017

Great recipe blog!! it is a wonderful information and also get good knowledge and ideas from this article I got for making this delicious item. The author is giving good thoughts and suggestions to each and every reader through this article.Thanks for sharing a nice recipe with us. ' http://cake-delivery.in/dehradun

Cake-Delivery.in October 10, 2017

Hi can I make the ganache with white chocolate?

Bkal May 24, 2017

i need the ganache that can last 5-7 day without bring refrigerate, is this possible?

sarah005 December 20, 2015

I make ganache with soy milk instead of cream and it works perfectly.

pommie October 19, 2015

i have made ganache using the natural acidophilus yoghurt. It''s slightly different texture, has a slightly sharper taste but a family member who is lactose intolerant liked it. I melted the chocolate and added the yoghurt to it.

ruthenty March 15, 2015

Lindebloesem - would love to hear how you got on if you tried the ganache with coconut cream or milk!?

Annabel Langbein January 11, 2015

Lindebloesem, I wonder if coconut cream would work, or coconut milk with some coconut oil added for fat would work. Even if you could taste the coconut, its good with chocolate and could be nicer than soy? Worth a try maybe?

julie_taylor-jeffs9f November 02, 2014

Annabel, I have a lactose intolerance. Can I replace the cream for something else? Often replacements like soy cuisine aren't as rich as cream.

lindebloesem September 22, 2014

Jenny - you can't taste the cream, it just stops the chocolate from solidifying again!

Annabel Langbein July 27, 2014

quick and easy it was delightfully smooth and Moorish!

Michelle Bramwell May 17, 2014

I have made the ultimate chocolate cake it looks great,I am doing a test run for my Grandaughter's 21st,now going to make the ganache. It looks amazing. Thanks so much Regards Del

del jupp May 14, 2014

I've made Chocolate Ganache with plain old Dairy Milk Chocolate (King size block) and 500ml of thickened cream by heating the cream in a pot to "almost boiling" then add the block of dairy milk chocolate and it's yummy, everyone loves it because it hasn't got that sour taste of dark chocolate an be made with bitter sweet chocolate (chocolate with 62% coco mass)

JaysonClark-Dean April 29, 2014

I have made something similar to ganache but I used cream cheese and honey with 72% dark chocolate. I soften the cream cheese (must be at room temperature) and get it smooth in a food processor and melt the whole block of chocolate in a bowl over hot water and add the chocolate to the cream cheese with the processor going. Then I add about 1 - 2 large tablespoons of liquid blue borage honey while the processor is going. I have had some failures as it can split if the cream cheese is to cold. Any left over after icing the cake I have used as the basis for truffles.

HelenParkinson January 07, 2014

Has anyone out there got a bulk recipie for chocolate ganache??

thebrow November 27, 2013

I used dark chocolate with 45% cocoa and it tasted great. It also makes a really large amount. I iced 2 x 22cm cakes (Anabel's ultimate chocolate cake recipe) and still had more ganache leftover. The ganache is pretty runny at first, so it would be best to leave it to thicken up a bit before using it.

-Emma- June 26, 2013

I made this recipe today with Lindt 85% dark chocolate. Is it able to be made with milk chocolate? As I found the dark chocolate far to strong

RebekahAalders May 03, 2013

Jenny, I don't really like cream either but I couldn't taste it over the chocolate!

Mitchybellz April 15, 2013

I avoid cream as i don't really like it, would this work with ricotta or mascaponi?

jennyH March 30, 2013

Really Great, so easy to make and the whole Family loved it!

Kathy Heffernan March 18, 2011