The most giving sauce ever!

Ganache is one of those decadent chocolate-based ingredients that bring flavour and depth to any dessert! It is mainly a chocolate sauce, or chocolate cream that is simply made by mixing together chocolate and warmed cream. The mixture can also house a bit of vanilla, brandy, orange liqueur…etc you get the drift. This all depends on how you will use it, but the basic sauce is good enough as it is!

Ganache can be poured, piped, spread with an offset spatula and even at times molded. This all depends the ratio of cream to chocolate and the temperature of the ganache when in use. You can even serve ganache as a dip with cake pops, marshmallows, fruits, brownies…etc.

Give this recipe a try and see for yourself how it works out.


1 cup heavy or whipping cream

360g DS Belgian Dark Chocolate Buttons, DS Belgian Milk Chocolate Buttons, or DS Belgian White Chocolate Buttons, roughly chopped

Heat the cream until it reaches boiling. Just as soon as it is about to boil, remove it from the heat.

Add the chopped chocolate and whisk intil completely melted and combined.

The ganache is now ready to use. Refrigerate up to 2 weeks.

Refrigerate ganache for a spreading consistency and bring to room temperature for a pouring consistency.


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