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Basic Ganache

Scott Phillips

Servings: Yields about 2 cups.



  • 12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)
  • 1 cup heavy cream


  • Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds.

  • Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds.

    If not using right away, transfer the ganache to a bowl, cover, and refrigerate. To reheat, warm it gently in a double boiler or in the microwave.


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Reviews (4 reviews)

  • chefdarlenesmith | 03/21/2016

    so easy to make and well worth it you can do so many things with chocolate ganache, this is a great basic recipe.

  • User avater
    JulieMae | 12/15/2013

    This is OMG good, will make this for gifts and look forward to hot chocolate all winter long...

  • AZFoodie | 11/19/2009

    This is the best chocolate sauce/ganach ever. It is so easy and tastes amazing. We did the same thing, we tasted and tasted and never even thought about getting out the ice cream or the cake. I am making this as Christmas gifts this year. I know everyone will truly enjoy this decadently rich ganach!

  • MO3 | 09/14/2009

    This is amazing! It is so simple to prepare and the result is a wonderful ganache to use in the mousse cake or chocolate sauce. The first time I made it, we just ate it as is, spooned over ice cream. Had to wait for the 2nd batch to try the chocolate sauce and cake. You have to try this!

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