top of page

Chocolate Ganache

Updated: Dec 7, 2020

1 c cream

6 to 12 oz semisweet chocolate, chopped (or chips) (amount will depend on use)*

Bring cream to a simmer and pour over chopped chocolate. Stir until smooth. Flavor as desired. Refrigerate until firm. Can be remelted and used as a sauce.

*The more chocolate used the firmer the ganache will be. 6 oz will still firm in the fridge but will be soft at room temperature. 12 oz will hold be very hard in the fridge and still hold it's shape at room temperature (so if you will be using it as a piped frosting this is a good consistency)

Recent Posts

See All

Yellow Cupcakes

Yields 9 2/3 cup butter, softened 1 cup sugar 2 cups flour 1 T baking powder 1/2 tsp salt 1 cup milk 2 T Vanilla extract 2 eggs Preheat oven to 350F. Cream together the butter and sugar. Mix together

Citrus Upside Down Cake

Serves 1ea 9-in cake or about 10 ramekins Ingredients: 2 sticks butter plus 3 tablespoons, at room temperature 2/3 cup light brown sugar 2 teaspoons fresh lemon juice 3 oranges (navel, Cara Cara, bloo


4 eggs 1 1/2 cups flour 1 cup milk 1/4 tsp salt 1 tsp sugar 2/3 cup cold water 2 Tbsp oil 2 Tbsp butter, melted Whisk the eggs into the flour and slowly incorporate the remaining ingredients to make a


bottom of page