Dark Chocolate Ganache Recipe

Today, I present you a silky dark chocolate ganache that has many uses. It can be creamed to use as an icing or filling, or just poured over any cake you like.

 Dark Chocolate Ganache Recipe


  • 250 grams (9 oz.) good quality dark chocolate, chopped
  • 235 ml (8 ounces) double cream
  • 1 tablespoon dark rum (optional)
  • 2 tablespoons maple syrup (or honey)



  • In a medium bowl, put the chocolate. In a small saucepan, heat the double cream over medium heat. Bring just to the boil, watching carefully not to boil out of the pot.
  • When the double cream has come to the boil, pour over the chocolate, add the maple syrup/honey and beat until smooth. Add in the rum if using.
  • Let the ganache cool very slightly (no longer than 1 minute) before applying over a cake.
  • For a chocolate filling or fluffy frosting, let it cool until thick, then beat with a whisk until bright and fluffy.


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