Home / Articles / Food & Drink / Recipes by Julianne / CHOCOLATE GANACHE
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Thursday, Nov. 11, 2010 12:21 pm



Chocolate ganache is almost as versatile as the yoghurt pound cake. It can be used as a glaze, as a filling in cakes, tarts and pies, or whipped to make a fluffy chocolate frosting. Small balls of ganache, whipped or not, can be frozen, then rolled in cocoa to make truffles. Ganache is most often made with bittersweet chocolate, but semi-sweet, milk, or even white chocolate can also be used. I prefer using chocolate chips, because it eliminates the messy step of chopping the chocolate For the classic version, Ghirardelli 60 percent cacao chocolate chips are an excellent choice and are widely available.*

  • 12 oz. good quality bittersweet chocolate, OR use an 11.5 oz. bag of
  •  chocolate chips*
  • 1 1/2 c. heavy cream
If the chocolate is in bar form, chop it into small pieces. In a small heavy saucepan, heat the cream over medium high heat just until bubbles begin to form around the edge of the pan. Remove from the heat and add the chocolate. Stir constantly until the chocolate and cream are completely combined. You may need to return the pan to the stove over low heat for a few minutes. If using as a glaze, the ganache should be just warm enough to pour. It can be gently reheated if necessary. To use as a filling, let it cool enough that it will hold its shape without running, but can still be spread. It can also be used as a filling and/or frosting by chilling it completely, and then whipping it as one would to make whipped cream. Though the chilled mixture might initially seem too stiff to whip, it does so easily.
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