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How to make Chocolate Ganache

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Preparation time: hrs mins Cooking time: 0 hrs 0 mins Servings: 0 Difficulty: Anyone can do this! By: Lynn Hill - CCC Founder


  • 350g Dark chocolate (roughly chopped)
  • 300ml Double cream
  • 1tbs of your favourite liqueur (optional)

This amount of chocolate ganache will fill and cover a 7″/18cm cake.  Such as this Chocolate Fudge Cake recipe.


    1. Place the chopped chocolate into a heat proof bowl. Heat the cream on a medium heat, until you see bubbles around the side of the pan. Do not boil.

    2. Pour the cream over the chocolate and leave to infuse for a couple of mins to allow the chocolate to soften.

    3. Add the liqueur then gently start to mix the cream and chocolate together, until you have a rich smooth glossy consistency.

    4. Leave to set to a spreadable consistency at room temperature. This could take a couple of hours, depending on how hot your kitchen is.

      Avoid placing in the fridge at this point as it may set too hard and lose the shine.

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