Chocolate Ganache

Chocolate ganache – it is all about flavor.

The method is simple; the ingredients are few: Basically chocolate, cream, and sometimes butter.

* Only the finest chocolate, selected to your taste; the richest cream; and the sweetest butter will do.

* Warmed to 90-degrees, ganache is a gorgeous, pourable glaze for a rich European-style chocolate or nut torte.

* Cooled to room temperature, chocolate ganache may be whipped to a fluffy, spreadable frosting for the tallest and most luscious layer cake.

* Stirring produces frosting that is satiny-smooth and inviting. A ganache frosting is more pleasant to the palate, and richer in flavor, than traditional “quick” powdered sugar icings.

* Additional sugar is seldom necessary; the combination of chocolate and natural sweetness is unique and satisfying .

* Chocolate truffles with their centers of ganache,are perfect expressions of the attraction and charm of chocolate.


Makes 30 truffles

Recipe created by the Ghirardelli Chocolate Company


2 cup Ghiardelli Double Chocolate Chips

1/3 cup heavy whipping cream

6 Tbsp unsalted butter, cut into small pieces

For Coating:

1/3 cup Ghirardelli Unsweetened Cocoa

Or 1 cup finely chopped almonds or pecans


* Bring cream to simmer in a small sauce pan.

* Add butter and stir until melted.

* Add chocolate to saucepan.

* Stir until completely melted and smooth.

* Remove from heat and pour the chocolate mixture into a shallow bowl.

* Cool, cover and refrigerate until firm, at least two hours.

* Roll mixture into 1-inch balls. Roll each ball in coating.

Simply enjoy as sweet treats, or serve after dinner with a glass of Port wine.


  1. Ganache
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