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Chocolate Ganache 101, pt 3

August 25, 2022

Chocolate Ganache 101, pt 3

Soft and rich, ganache is one of the foundational chocolate techniques. There’s lots of ways to make it complicated, but we prefer the simple approach: just dark chocolate and heavy cream. By changing the ratios in this 2-ingredient recipe, you could make anything from chocolate truffles to a chocolate sauce. We will talk more about that in another post.

The recipe below is best used as a dip, sauce, or soft filling. It can be stored in your refrigerator with a shelf life of about 2 weeks.


Chocolate Ganache “Sauce”


  • 8 ounces Intrigue Sipping Chocolate or finely chopped dark chocolate bar
  • 8 ounces heavy whipping cream


  1. Place chopped chocolate in a medium sized mixing bowl.
  2. Heat cream in a small saucepan over med-low heat until just steaming.
  3. Gently pour warm cream over chocolate. Place a kitchen towel over the bowl and let sit for 4-5 minutes.
  4. With a spatula, gently start mixing the cream and chocolate. The ganache should look smooth and glossy when finished.
  5. If the chopped chocolate has not completely melted, place the bowl in a microwave for 10 seconds and stir. Repeat until just barely melted.
  6. As the ganache sits, the mixture will thicken. Serve as a sauce right away or cover and place in the fridge until needed.


  • Always use a high quality chocolate and cream.
  • Use craft chocolate for a more intense chocolate experience. Try Intrigue’s Sipping Chocolate or any craft chocolate bar.
  • If the cream is too hot when poured over chocolate, the mixture could “break” or separate. Make sure it is just steaming off the stove when poured over chocolate. 
  • Be patient, treat gently and never over heat.
  • If you ganache has set in the fridge or become too thick while you’re using it, place the bowl in a microwave for 10 seconds and stir. Repeat until just barely fluid enough to work with.
  • Add 1 tablespoon of softened salted butter into your finished (but still warm) ganache to add richness and shine to your ganache.
  • Add 1 tablespoon of corn syrup to your finished ganache to add extra shine and movement. For example, pouring ganache over a cake or a glaze for an eclair.

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