Dark Chocolate Ganache

This recipe is for sandwiching and covering cakes. Because of its high chocolate content, it can safely be left at room temperature for a few days. Right after it is freshly mixed it is thin enough to pour on cakes for coating. After a few hours of resting, it will set in a perfect consistency for sandwiching, covering, piping and decorating cakes. If refrigerated, ganache will be hard like butter, and can be rolled into  truffles. A cake that has been covered with ganache , then refrigerated till hard, is ready for covering with rolling fondant.


1 1/2 pints  heavy whipping cream (usually sold in pints or quarts)
36 oz of dark chocolate, cut into small pieces (an OK and easy substitute is
semi-sweet mini chocolate chips).
7 oz butter (2 sticks minus 2 T) cut into small pieces, at room temperature.


Put chocolate  in a large bowl.
Bring the cream to a boil, removing from heat after it has boiled for a few seconds.
Pour cream onto the chocolate  and whisk till melted.
Add butter pieces and mix till melted.
Cover and let sit at room temperature.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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