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How to make chocolate ganache

Watch our video guide and learn how to make the most gloriously glossy ganache for glazing cakes, rolling into chocolate truffles or whipping up into icing.


150g dark chocolate (at least 70% cocoa solids)
150ml double cream


1. Finely chop 150g dark chocolate (at least 70% cocoa solids) so that it melts evenly and add to a heatproof bowl. Pour the cream into a small pan and heat gently over a low-medium heat until just steaming. Pour the cream over the chocolate and leave to melt for 1 min then mix until smooth and glossy.

2. The ganache can now be used in 3 different ways. 1. As a glaze – while the ganache is still warm, pour over cakes or desserts to cover, easing it down the sides with a palette knife if needed. 2. As an icing – cool the ganache slightly then whip with an electric whisk until just pale and fluffy then spread or pipe over cakes and desserts. 3. As truffles – pour the ganache into a lipped tray and chill for 2-3 hrs, or until completely solid. Use a teaspoon to scrape up a ball of solid ganache and shape into round balls with your hands.

3. Roll in cocoa powder and allow to set on a lined tray in the fridge for at least an hour before serving.

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