Dark Chocolate Ganache

A smothe ganache to use for filling and coating a cake before applying fondant.


  • 400g good quality dark chocolate
  • 200ml of pure cream/ heavy cream (do not use thickened cream as it has gelatin added)


  1. Put the cream in a saucepan and bring to boiling point. 
  2. Pour the cream over the chopped chocolate let it sit for 5 min then mix with a hand whisk until the ganache is smooth. (Do not use and electric whisk, as you will create too many air bubbles in the ganache) 
  3. Allow to cool completely and then leave to set overnight. If ganache is too firm to spread on the cake then pop in microwave for 20 – 30 seconds.

  1. Put all the chocolate and cream in a microwave safe bowl and heat for 1-2 minutes on high then remove and stir.
  2. Repeat heating and stirring until the ganache is smooth. 
  3. Remove the bowl from the microwave, cover with plastic wrap and leave for 5 min. 
  4. Shake the bowl a little bit so all the chocolate sinks to the bottom. Then mix with a hand whisk until smooth. 
  5. Allow to cool completely and set overnight.

Comments (4)


you have said not to use thicken cream ... so what do i use.. eg double cream ????? I also live in Australia ...so maybe creams may be drifferent .


I love this recepie! From now on I use it on all of my cakes now.I buy swiss chocolate at Aldi and use heavy cream in USA. Thanks for posting.