Chocolate Ganache | Basic | | How to make Chocolate Ganache | Basic |

By Deepali Jain  |  13th Oct 2015  |  
5.0 from 1 review Rate It!
  • Chocolate Ganache | Basic |, How to make Chocolate Ganache | Basic |
Chocolate Ganache | Basic |by Deepali Jain
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About Chocolate Ganache | Basic | Recipe

I use Ganache to fill up a cake or glazed a cake with it and even made truffles with it. I follow a very basic recipe which I first learned from Joy of Baking. 2 simple ingredients of cream and chopped chocolate makes for the best deal.

Chocolate Ganache | Basic | is one dish which makes its accompaniments tastier. With the right mix of flavours, Chocolate Ganache | Basic | has always been everyone's favourite. This recipe by Deepali Jain is the perfect one to try at home for your family. The Chocolate Ganache | Basic | recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chocolate Ganache | Basic | is few minutes and the time taken for cooking is 10 minutes. This is recipe of Chocolate Ganache | Basic | is perfect to serve 6 people. Chocolate Ganache | Basic | is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chocolate Ganache | Basic |. So do try it next time and share your experience of cooking Chocolate Ganache | Basic | by commenting on this page below!

Chocolate Ganache | Basic |

Ingredients to make Chocolate Ganache | Basic |

  • 250 grams - dark chocolate cut into small pieces
  • 200 ml - heavy whipping cream (I used Amul)
  • 1 tablespoon - unsalted butter

How to make Chocolate Ganache | Basic |

  1. Put chopped chocolate in a large heat proof bowl & keep aside.
  2. In a saucepan, heat cream & butter on medium heat. As soon as it starts to boil, remove from flame & pour over chopped chocolate. Allow it to stand without mixing for few minutes (3-4). Do not stir as we do not want to incorporate air.
  3. Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavourings at room temp.

My Tip:

Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form. It can be stored at room temperature in a cool corner for 2 days & freeze up to 3 months.

Reviews for Chocolate Ganache | Basic | (1)

Seema Jadhav2 years ago

Chhanda Mandal
2 months ago
came out very well. thank you.

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