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When Chocolate Meets Cream: Decadent Ganache Recipes

Fat and water don’t usually mix, but they do in ganache, a velvety emulsion made by combining chocolate and heavy cream. When warm, ganache flows (think molten chocolate lava cakes); when chilled, its consistency is firm and even chewy. When you understand ganache, you hold the keys to a whole range of luxurious desserts, including mousses, sauces, and layer cakes.

  • Recipe

    Southern Devil’s Food Cake

    This four-layer Southern classic is made with cocoa powder, not chocolate, with a generous spoonful of mayonnaise in the batter to keep the cake moist and rich. A simple, luscious ganache of semisweet chcoolate, cream, and butter does double duty as filling and frosting.

  • Recipe

    Ganache Hot Fudge Sauce

    Stir a little corn syrup and butter into a basic ganache and you have thick, rich, yet pourable fudge sauce perfect for topping ice cream.
  • Recipe

    Simple Chocolate Truffles

    Everyone's favorite part of the truffle is the rich ganache center, so these truffles skip the fussy process of tempering chocolate for the shell, since they're coated in chopped nuts or cocoa powder.
  • Recipe

    Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

    An espresso twist on the iconic molten-chocolate cake.

  • Recipe

    Chocolate-Espresso Mousse Torte

    This dense, rich torte is made by beating eggs with sugar and a small amount of flour, and then folding in a simple ganache.
  • Recipe

    Vanilla Layer Cake with Whipped Rum-Ganache Icing

    Even simpler than buttercream, whipped ganache is the ultimate two-ingredient cake frosting. Here a shot of rum kicks it up to the next level.
  • Recipe

    Devil’s Food Cake Verrine

    This deconstructed take on devil's food cake gets its name from a French dish where various components are layered in a glass (verre is the French word for glass). Here, those components are a dense chocolate cake, creamy chocolate mousse, a rich chocolate sauce, and a crunchy, salty cocoa nib streusel.

  • Recipe

    Chocolate-Raspberry Tart with a Gingersnap Crust

    The truffle-like filling of this tart consists of ganache blended with fresh raspberry puree. Ruby-like whole raspberries top the tart.
  • Recipe

    Bourbon-Chocolate Mousse

    Though many mousses are custard-based, this version is a bit speedier: Just fold whipped egg whites into a ganache base and chill.
  • chocolate espresso cream pie

    Chocolate Espresso Cream Pie

    A layer of rich chocolate ganache under mocha pudding might seem like overkill, but is heaven sent for chocolate lovers. A little espresso powder gives the whipped-cream topping some edge.
  • Recipe

    Chocolate-Glazed Éclairs

    Most of the components of this pastry-shop classic—the pâte à choux shells, the vanilla pastry cream filling, and the chocolate glaze—can be made well in advance. For the final assembly, all you need to do is lighten the pastry cream with whipped cream, spoon the mixture into the pastry shells, and glaze with chocolate.

  • Recipe

    Banana Split Brownies

    With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps the brownies moist for up to 5 days.

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