Chocolate ganache is most often used as a filling for cakes. The consistency of ganache depends on the proportion of double cream to chocolate.

...Make chocolate ganache


Makes enough to fill two 20cm cakes generously
350g good quality dark chocolate, minimum 60% cocoa solids 250ml double cream


  1. Chop the chocolate into small pieces, ideally about 1cm in size, and put into a heatproof bowl.
  2. Pour the cream into a small saucepan and bring to a simmer over a medium heat. Pour the hot cream over the chocolate and stir gently until the chocolate has melted and the mixture is well combined.
  3. Leave to cool until it begins to thicken a little around the edges, then beat with a hand-held electric whisk on a slow speed for 1–2 minutes, until it is has thickened a little but is still creamy. Do not aerate the mixture too much.

Chocolate truffles Make a ganache as above, but use 250g dark chocolate and 125ml double cream; if the chocolate does not melt fully, place over a pan of simmering water until it is smoothly melted. Stir in 50g unsalted butter, 1 tbsp
liquid glucose and 2 tbsp Amaretto, Grand Marnier or other liqueur of your choice, then allow to cool as in step 3 before beating for 1–2 minutes until lightened a little in colour. Leave the mixture to cool until it is a pipeable consistency. Now take a teaspoonful at a time in hands lightly floured in cocoa and gently shape into balls between the palms of your hands; work swiftly to avoid warming the chocolate. Roll the shaped truffles in sifted cocoa powder or finely ground praline (see page 648). Store in a cool place (not the fridge) in a shallow, airtight plastic container lined with baking parchment, and eat within a few days.

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