Dark-Chocolate Ganache



10 min


1 cup

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.

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

Nutrition (per serving)

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

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