Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chopped chocolate in a large stainless steel bowl.

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  • In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.

  • Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.

Nutrition Facts

172 calories; 13.8 g total fat; 25 mg cholesterol; 5 mg sodium. 10.9 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2007
Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze let it cool to room temp (over night) and use like a standard frosting or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder chopped nuts or whatever. Read More
(85)

Most helpful critical review

Rating: 1 stars
10/06/2009
I think if you like hops (which are bitter) you'll love this! I used good quality chocolate but still found this recipe tongue-paralyzingly harsh (the sides of my tongue are still unhappy with me). I had double the amount of heavy cream and add 1c confectioner's sugar to make this palatable. When I usually make ganache I use semi-sweet choc so I guess I need to stick with that. It might be my own taste but I really wish there had been some warning that this could be really in-your-face AND offensive. Read More
(22)
50 Ratings
  • 5 star values: 41
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/27/2007
Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze let it cool to room temp (over night) and use like a standard frosting or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder chopped nuts or whatever. Read More
(85)
Rating: 5 stars
04/27/2007
Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze let it cool to room temp (over night) and use like a standard frosting or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder chopped nuts or whatever. Read More
(85)
Rating: 5 stars
05/25/2005
I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator incredibly rich and creamy with a nice mint flavor. To die for... Read More
(75)
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Rating: 5 stars
12/28/2007
I use this recipe professionally and it works never fail every time. People love it! If I make one cake with this ganache I am guaranted another 5 - 6 orders from customers who have tried it! thanks! Read More
(59)
Rating: 5 stars
10/04/2008
Even though it is not a "real" ganache... i.e. double boiler... It is still awesome. To use this recipe as a frosting prepare the recipe as is usinga metal bowl but after all the chocolate is melted place the bowl in a bigger bowl with ice and water and slowly beat the same amount of Heavy cream you used earlier to the mixture then beat until stiff peaks form. Use ove chocolate... You will be amazed... Read More
(39)
Rating: 5 stars
04/27/2008
I made this and poured it into a tart pan with a thick graham craker crust then topped with raspberries and served with fresh whipped cream. So pretty and good too. Read More
(28)
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Rating: 1 stars
10/06/2009
I think if you like hops (which are bitter) you'll love this! I used good quality chocolate but still found this recipe tongue-paralyzingly harsh (the sides of my tongue are still unhappy with me). I had double the amount of heavy cream and add 1c confectioner's sugar to make this palatable. When I usually make ganache I use semi-sweet choc so I guess I need to stick with that. It might be my own taste but I really wish there had been some warning that this could be really in-your-face AND offensive. Read More
(22)
Rating: 5 stars
07/31/2008
Wonderful fast and easy! This recipe makes a lot of ganache so if you are making a layer cake you can afford to be generous between the layers. I have made this twice and the crowd goes wild! Read More
(20)
Rating: 5 stars
03/17/2009
This was excellent and easy to make. I beat 1 cup confectioners' sugar into half the ganache to make it a little sweeter since I was using it to top a bittersweet chocolate cake. It was perfect rich and glossy! This makes more than enough to top TWO cakes! Read More
(16)
Rating: 5 stars
01/18/2006
This worked very well with my cake. I used semi-sweet and bitter-sweet (60%) for two different layers of the cake and was very pleased with both. I let it cool just moments before going nuts draining it into the layers. Raves. Read More
(13)