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Chocolate Ganache

Submitted by Helen in Glos 11 June 2009



200g dark chocolate (max 55% cocoa - any darker and it splits more easily),200ml double cream


1.Place cream in a saucepan and bring to the boil - just.
2. Place chocolate into bowl broken into small pieces.
3. Pour the hot cream over and whisk together until chocolate melts and the icing is thick, glossy and smooth.
4. Allow to cool slightly before using.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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