Chocolate Ganache


  • 3 cups heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter diced
  • 1 pound extra-bittersweet chocolate roughly chopped


  • In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.
  • In a medium bowl, combine the butter and chocolate. Add the cream mixture and whisk until smooth.
  • Pour the ganache into a shallow plastic or non-reactive metal container, and allow the ganache to cool to room temperature.
  • Use or refrigerate. Lasts 2 weeks, yields 5 cups

Suggested Products

Skip to content