Dark Chocolate Ganache


  • 2 0z dark chocolate
  • 1/4 cup double cream


  1. Recite Bismillah
  2. Place water in a saucepan to boil.
  3. In a large bowl that will fit on top of the saucepan & not sink in,break the chocolate into chunks.
  4. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
  5. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
  6. Add cream to the melted chocolate & combine using a whisk.
  7. Cool slightly before using.
  8. Pour into a piping bag, cut a small hole and drip!


  • When using large quantities of chocolate we prefer melting the chocolate over water then adding it to cream when it comes to a boil 
  • Do not use the ganache straight away to drip, let it cool a little for a more precise drip.
  • Test it out on the side of the bowl to see if it is the desired consistency.
  • Although dark chocolate drips better than other chocolates, it tends to have a bitter taste and so it is best for small amounts of decoration. You wouldn’t cover an entire cake with it.

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