Skip to main content



Chocolate Ganache

Making Ganache is one of the quickest ways to cover, flavor and fill cakes and other pastries. In these pictures I've used ganache two ways. I filled butter cookies, frosted the cake and piped chocolate on the cupcakes. Really that's two, but another would be to use as a crumb coating or filling between layers.  Today's post is about Dark Chocolate Ganache next time I'll post about White Chocolate Ganache.

Ganache pouring & whipped
(Covers 9 in)
12 oz. Semi-sweet chocolate
1 3/4 c. Heavy cream (about two cups...don't want it too I stopped short of 2c.)

1.Heat the heavy cream just to a boil, don't let it boil.
2.Then pour over the chocolate. Let the chocolate sit for a few min. Then whisk until the mixture is combined. Set aside while the cake cools.
3.Seperate the ganache about 1 c. Or more for the filling and crumb coating. Whip with the hand mixer until thick and creamy, like chocolate frosting.

Soon I'll post my White Chocolate Ganache 

 3 ways to…

Latest Posts

Bonbon: Ladybugs and Bumble Bees

Ice Cream Cakes

Coconut filling

German Chocolate Cake

National Ice Cream Day July 16...

Abstract Flags Cutting, Rolling, Placing on Cake

Patriotic Modeling Chocolate Recipe

12 days of Christmas

Eggnog Cake and Frosting

Christmas Treates: Geodes, a Chocolate Delight