Chocolate ganache

Prep: 5 minutes
Cooks In: 5 minutes

Chocolate ganache

Chocolate ganache may be simple, but it is a very handy recipe to have up your sleeve!

This recipe makes the best icing in my opinion – it whips up nice and fluffy. To use it as icing, pop in the fridge and make sure it is very cold but still runny (1-2 hours). Then, use an electric beater to whip up into a mousse-like consistency (about 2 minutes) before spreading onto your cooled cake. Yum! Check out these recipes that use ganache:

Chocolate beetroot cupcakes with whipped milk chocolate icing

Iced nutella shakes

Chilli hot chocolate with maple cream

Chocolate and rhubarb mousse

Ferrero Rocher chocolate hazelnut cake 

Hazelnut chocolate truffles

For a dairy-free version, check out this recipe.


Print Recipe

  • dark chocolate, roughly chopped 400 grams
  • cream 250 mililetres


  1. Place the chopped chocolate in a bowl.

  2. Gently heat the cream on the stovetop until near boiling.

  3. Pour the hot cream over the chocolate.

  4. Allow to stand for 1 minute, then stir together until smooth, dark and glossy. Leave to cool.

  5. Once cool, refrigerate until it reaches desired consistency – firm for rolling into truffles, runny for dipping and icing.