Chocolate Ganache recipe


Hi guys! I hope you’ve all had a lovely day. If, however, you’re still feeling those Monday morning blues, how about a super speedy sweet treat to pick you up? Here’s a simple but incredibly versatile recipe for my chocolate ganache.

Chocolate ganache is a great addition to so many desserts. It makes a great icing for cupcakes, a tasty topping for ice cream, the perfect dip for strawberries… or marshmallows, bananas, doughnuts… you get the idea. It’s a yummy all rounder that can be eaten hot or cold, on its own or with other food, and it lasts a few days in the fridge.

Fancy giving it a go? Find the recipe below:


  • 4oz chocolate. I used milk cooking chocolate, but if you’re wanting something less sickly sweet, dark chocolate would be better- I was catering for my sister’s sweet tooth.
  • 120ml of double cream


  1. Chop chocolate into small pieces. This doesn’t have to be perfect, just small enough so the cream can melt the chocolate once it has been heated.P1220678
  2. Heat the cream in a microwave for around 50 seconds to 1 minute. Be careful during this step to ensure the cream doesn’t bubble over the top of the bowl.
  3. Pour the cream over the chopped chocolate. Leave the mixture to sit for three minutes before slowly whisking the mixture. I find it’s best if you do this in one continuos direction. P1220680
  4. After enough whisking, you’ll have your ganache! If you’re wanting to use it as a cake topping, as I did for my peanut butter and chocolate cupcakes, leave it to cool completely. If you’re wanting a slightly thicker consistency as shown on the strawberries below, refrigerate the ganache for a few hours.


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