Dark-Chocolate Ganache


  • Total Time10 mins
  • Makes1 cup
Dark-Chocolate Ganache

Photo: Craig Boyko

You won't want to miss out on this sweetness. Ganache is a thick French chocolate sauce that can be used as a glaze, as icing or as pastry filling.


  • 225 g dark or semi-sweet chocolate

  • 1 cup 35% cream


  • Chop chocolate finely. Place in a medium sized bowl.

  • Heat cream in a small saucepan over medium until it almost comes to a boil. Immediately pour over chocolate and stir until chocolate melts and mixture is smooth. Let cool to room temperature. Drizzle over ice cream. Chocolate ganache keeps well, refrigerated, for up to 1 week.

Nutrition (per serving)

Calories 77, Protein 1g, Carbohydrates 5g, Fat 6g, Fibre 1g, Sodium 3mg.

How to use it

  • Drizzle on top of ice cream sundaes
  • Use it warm for fondue and dip cookies, fruit, marshmallows, pretzels or potato chips in it
  • Do a thick pour over cakes, cupcakes or a pan of brownies
  • Make fudge (while still warm, add chopped nuts, dried fruit or coconut and then pour into a pan to set)
  • Use as a decadent hot chocolate base

Originally published in the January + February 2018 issue. Photo by Craig Boyko. 

This article was originally published on Dec 29, 2017

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