Creating the perfect ganache doe not have to be a tortuous task. It is all about mixing the right portions of chocolate and double cream. Depending on the type of chocolate you wish to use, the amount of cream will vary.

Check the table on the bottom of this post to get the right proportions of chocolate and cream.

Heat the desired amount of cream on a low heat in a saucepan.  Place the desired amount of chocolate in a heat proof bowl. Just as the cream starts to boil pour it into the chocolate. Mix it until it melts. If it does not melt the chocolate fully place over a saucepan of boiling water to heat until the mix is smooth. Do not over heat the mixture at this stage as the mixture will split. If your mix splits you will need to whisk using an electric mixer to recombine the mixture.



Top image obtained at


Posted by cakesfromtheharte

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