Chocolate Ganache

October 20, 2018
This rich and dark Chocolate Ganache recipe is really easy and only requires three ingredients! It can be whipped as filling or icing, or just poured over any cake. 


120g Cooking chocolate finely grated / chocolate chips (semi sweet)
1/2 cup whipping cream 
1 tbsp salted butter 


  1. Add heavy cream and butter to a heat proof bowl and double boil it in medium heat until the butter has melted and the cream is warmed throughout. *
  2. When the cream is warm, gradually add the grated chocolate and keep stirring until the chocolate is melted into the cream. Take off from double boiler and stir well until smooth and glossy. Allow to cool and use it. 


  • If you want to pour Ganache for dripping cakes you can use as it is. 
  • If you want it to make it bit thicker then refrigerate this until it thickens and use. 
  • If you want to make frosting to frost cupcakes, beat or whisk using an electric mixer until creamy.
  • This can be refrigerated up to a week. 


  1. Hi there! Won't the ratios change if I were to use white, dark & milk? Can you mention how much will be the ratios for each chocolate too? You have a great collection of recipes.

  2. Hi Mary,Yes the ratio does change for each chocolate. Make sure you use quality chocolate for best result.

    For dark Chocolate Ganache
    200g dark chocolate
    100g whipping cream

    For Milk Chocolate Ganache
    250g milk chocolate
    100g whipping cream

    For White Chocolate Ganache
    300g white chocolate
    100g whipping cream

    Hope this helps. Thank you for the feedback.


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