Chocolate ganache

Chocolate ganache

Ganache is a smooth and intense chocolate cream to use on or in pastries or cakes. The better the quality of the chocolate, the better the taste.


  • Coarsely chop the chocolate. Bring the cream to the boil in a saucepan and remove from the heat.
  • Fold in the chocolate and stir until melted. Add the butter and stir until smooth.
  • Leave the ganache to cool in the fridge for at least six hours before use.
  • Ready!

When the mixture is completely cold, you can whip it to make it fluffy, almost like a mousse. This is perfect for using as topping on cakes, but also just to eat on its own.

Chocolate ganache

How to make coloured chocolate ganache?
Add bright and fun colours to a birthday cake – or make your Halloween cake extra spooky – with coloured ganache. Simply make the mixture with white chocolate instead of dark, then add food colouring, a few drops at a time, and mix well to get the colour you want. You may need to combine colours and experiment a bit to achieve the exact shade of purple, pink, or turquoise that you’re aiming for.
Which type of chocolate is used for chocolate ganache?
The kind of chocolate you should use is determined by your own taste, preference, and what you’re doing with the ganache. There are a few pointers to make, however. Try to go for high-quality chocolate that will both be easy to work with and tasty to eat. Some chocolates are easy to melt but turn a bit dull when solidifying. Dark baking chocolate is a safe bet, as it’s made for melting and solidifying with good results. You can also find milk chocolate and white chocolate for baking.
What is the difference between chocolate frosting and chocolate ganache?
While both ganache and frosting are excellent for adding decadent richness to your cakes and desserts, they are not the same. At its core, chocolate ganache is a mixture of chocolate and double cream. Frosting, on the other hand, is a term for a wide range of sweet mixtures that can contain butter, cream, icing sugar, and cream cheese among other ingredients. Chocolate ganache is generally richer than frosting, while frosting is often sweeter and primarily used for topping cakes and cupcakes.
What are the three types of ganache?
There are three main categories of chocolate ganache, based on the kind of chocolate that goes into the mixture. The first is dark chocolate ganache, which has a higher cocoa content and is usually less sweet. The second is milk chocolate ganache, which is lower in cocoa content and sweeter. The third is white chocolate ganache, which is usually sweet and contains cocoa butter, often with vanilla added for flavour, but no cocoa particles. There is no ranking between the three: they are all equally irresistible.


Dark chocolate
200 g
Double cream
150 ml
1 tbsp


Creamy, rich chocolate that brings decadent enjoyment to almost any cake or dessert. As luxurious as it tastes and looks, chocolate ganache is quick and easy to whip up in the comfort of your own kitchen.

Chocolate ganache as cake filling

Few things in life are more enticing than a rich chocolate ganache. It can be part of almost any dessert, cake, or treat. Or it can have its own solo show, with fresh fruit for added brightness. But one of the most appreciated uses for chocolate ganache is as a cake filling. Here, the possibilities are endless. Make the ganache as dark and as sweet as you like it. Then simply spread it between layers of sponge cake: plain, chocolate, or flavoured. Then, complement the ganache with whipped cream and fruits and you have the ideal cake for birthdays and other special occasions.

Flavour your chocolate ganache

While chocolate ganache on its own comes close to flavour perfection, you may want to incorporate other flavours that you love. The simplest way is to substitute some or all of your chocolate with a flavoured variant: mint, orange, or even chilli. Another way is to add dry ingredients to your cream at the beginning of cooking: orange or lemon zest, finely chopped mint, or any dried spice such as cinnamon or ginger. Liqueurs and flavour extracts can be added to the ganache at the end. Just bear in mind that adding liquid can make your ganache a tad thinner and runnier.