Photo by Scott Phillips


  • 1 cup heavy cream; more as needed
  • 8 oz. bittersweet or semisweet chocolate, finely chopped
  • Granulated sugar (optional)

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. (If using a 70% bittersweet chocolate, the ganche might be a bit thick; add more cream, a table...

View full recipe at Fine Cooking


Variations on Ganache

  • Ganache
    • 1/2 cup heavy whipping cream
    • 1 1/2 cups semisweet chocolate morsels
    • 1 tablespoon coffee liqueur
    • 1/4 cup unsalted butter
  • Ganache
    • 3/4 cup whipping cream
    • 6 (4-ounce) packages semisweet chocolate baking bars, finely chopped (we tested with Ghirardelli)
  • Ganache
    • 1 pound semisweet or bittersweet dark chocolate
    • 1 1/2 cups heavy cream

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