Chocolate ganache’ is a hassle free, non – baking recipe but a finger licking one. You can just make it and dip the fruits and eat. Scrumptious.



  1. Dark chocolate (70%)                                250gm
  2. Whipping cream                                         250 ml

Simple right!

  1. Butter   (Optional)                                      1 tablespoon  or
  2. Light corn syrup  (Optional)                   1 tablespoon

This is called as 1 Quantity of Chocolate Ganache’. It can be used to cover a 7 inch (18cm) cake.


  1. In a thick bottom sauce pan, heat the whipping cream only till small bubbles appear and not more than that.
  2. Cut the chocolate into small pieces and keep aside.
  3. Pour the warm cream on top of the chocolate, cover it and leave it undisturbed for 15 minutes.
  4. Open it and start to whisk the mixture gently until there is no fine particles of chocolate.
  5. The ganache will become thick in consistency by placing in the fridge
  6. Depending on the thickness  of the ganache, you can use it for different purposes like – filing in between cakes, covering the cake, piping, in tarts, fruit dips……simple, easy and lovely to use and eat.
  7. We will look into its usage individually on a different occasion.


  1. Whipping cream can be alternated with Double cream or even fresh cream.
  2. The dark chocolate to whipping cream is recommended to be 1:1 ratio.
  3. I used Callebaut dark chocolate.
  4. Any percentage of dark chocolate can be used based on individual’s taste.
  5. Alternatively, the above process can be done in microwave. But care has to be taken that it is not burnt. Chocolate is very delicate to work with.
  6. Corn syrup can be used to get a glossy texture.
  7. Alternatively white or milk chocolate  can also be used instead of dark chocolate.


For more Sweet Treats Follow my Blog – HomeBakerzsg at or

You Tube Channel – HomeBakerzsg Akila

Make your cake and eat it too.

Happy baking!



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