Basic Chocolate Ganache (3 ways)

Basic Chocolate Ganache (3 ways)

Course Cake
Cuisine International


  • 12 ounces (1 1/2 cups) chopped bittersweet chocolate
  • 1 cup heavy cream
  • 3 tablespoons flavored liqueur (optional)


  • Place chopped chocolate and heavy cream in a heavy duty sauce pan. Heat until chocolate is melted and stirs until smooth and glossy.
  • Allow to cool before pouring over cakes and glaze. The longer the ganache is cooled, the thicker it will set.
  • Once cool and thick, this may be piped on cakes and cupcakes.
  • This can also be whipped to make whipped ganache.

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