Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Scott Phillips

Yield: Yields 1-1/2 cups.

You’ll have a bit of this ganache left over after icing the fudge cake; use it as a sauce for ice cream or another dessert.


  • 8 oz. bittersweet or semisweet chocolate, finely chopped
  • 1 cup heavy cream; more as needed
  • Granulated sugar (optional)


  • Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil.  Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.  (If using a 70% bittersweet chocolate, the ganche might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.

Make Ahead Tips

Ganache will keep for a week in the refrigerator, covered. Rewarm gently before using.


Rate or Review

Reviews (19 reviews)

  • User avater
    AlissaKRay | 05/23/2019

    I try this at home and it is very tasty.

  • User avater
    NinaMAbel | 05/17/2019

    Sweet dish.

  • User avater
    CaseyRBinion | 05/15/2019

    very nice Ganache recipe.

  • User avater
    ToniEDeming | 05/08/2019

    I really like this cake..! Amazing.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.