Chocolate ganache sauce

    10 min

    Chocolate ganache sauce is poured, piped and drizzled onto cakes and not forgetting that it's used in great pieces of confectionery, like dark and rich chocolate truffles. Its glossy shine makes your cakes look beautiful.

    50 people made this

    Makes: 175 g chocolate ganache

    • 75ml double cream, warmed
    • 100g milk chocolate chips or buttons, nearly melted

    Prep:10min  ›  Ready in:10min 

    1. Warm the cream in a saucepan over a medium heat. Remove from the heat. Place the chocolate chips in a glass bowl and pour in the warm cream. Make sure that the cream covers all of the chocolate chips (to avoid any unwanted lumps). Stir until the mixture forms a glossy chocolate sauce.


    For truffles, leave the sauce in the glass bowl and cool at room temperature for 5 minutes, then place in the fridge for 1 to 6 hours (or even overnight). Once taken out of the fridge, the sauce should have set and with a melon scoop, make even sized truffle shapes (they don't have to be perfect). Then fill a bowl of cocoa powder and roll each individual truffle in the powder until it resembles the shape and look of a truffle.

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