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Chocolate Ganache

Chocolate Ganache
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Chocolate Ganache


Say yes to Deliciousness: Ganache can be used as a glaze for a cake or pastries, dip for fresh strawberries or you can roll into truffles.

Servings: 8 cups



  1. Place chocolate in a 2 qt. bowl; set aside.
  2. In a sauce pan, bring cream to a simmer, remove from heat.
  3. Pour cream over chocolate in bowl.
  4. Whisk until smooth.

For dipping: Dip in your favorite treat (cookies, pretzels, graham crackers) and allow to dry on wax paper. If the ganache gets too thick for dipping, reheat in a double boiler. 1 part chocolate to 1 part cream

For pouring: Pour over a filled layer cake – the ganache will need to be loose enough to flow but thickened enough to stay on the cake. 1 part chocolate to 2 parts cream

For truffles: Chill ganache in refrigerator until it begins to firm up, scoop with a 1oz round scoop, form small ball, and roll in coco powder or sprinkles. 2 parts chocolate to 1 part cream