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Chocolate ganache recipes - 5 recipes

By Laurapackham

During high-school, my diet mainly consisted of chocolate ganache mud cake. I know, hardly the poster child for moderation, but working at the specialty cake shop, Michel’s Patisserie, I found temptation all around. At the end of each day, there was a mountain of free cakes leftover. What was a hungry underpaid teenager to do? Aside from its marvellous flavour, chocolate ganache can be used for everything from cupcakes, macarons, layer cakes, glazes and truffles. Mastering the perfect chocolate ganache is about knowing two important things: temperature and quantity.
Tip: I don’t use a double boiler but instead simply chop up the chocolate, pop into a heatproof bowl, simmer the heavy cream to boiling and then pour it over the chocolate, stir it in as the chocolate melts.
Try: Add a few drops of peppermint oil into the cream for a for a fantastic chocolate mint ganache.

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Top rated Chocolate ganache recipes


Crisp macarons with a rich dark chocolate ganache filling

  • For the macarons:
  • 155g Ground almonds
  • 200g Icing sugar
  • sifted
  • 3 Egg whites
  • Red food colouring paste ( I used Sugarflair paste Christmas Red)
  • Chocolate Ganache Filling:
  • 100g Dark chocolate (55% cocoa solids is sufficient)
  • 100ml Double cream
3.6/5 (155 Votes)


Matcha and bittersweet chocolate is a tried and tested combination

  • For the green tea macaron shells (A):
  • 53g egg whites
  • 25g granulated/ caster sugar
  • 100g icing/superfine sugar
  • 60g ground almonds
  • 1 Tbs good matcha
  • For the dark chocolate ganache (B):
  • 50g unsweetened chocolate (at least 70%)
  • broken into small pieces
  • 35g single cream
  • 20g unsalted butter
  • 0.5 tbsp caster sugar
3.3/5 (138 Votes)


You will need 4 piping bags and, one nozzle with tiny head, 3 x 10 mm nozzles, toothpick and icing pen, some sugar ...

  • For the shells
  • - 2 egg whites (80g)
  • - 60g castor sugar
  • - 100g icing sugar
  • - 60g almond meal
  • For the Chocolate Ganache
  • -100g dark chocolate
  • -100g fresh cream (30% fat)
4.3/5 (41 Votes)


Creamy chocolate on biscuit base

  • x15 Bourbon Biscuits
  • 100g Butter
  • 250g Peanut Butter
  • 250ml double cream
  • x2 500g Milk chocolate Bars
  • x2 500g Dark chocolate Bars
3.4/5 (146 Votes)


This has got to be one of the simplest recipes ever! The recipe makes enough icing to cover one round cake

  • 100 g milk chocolate
  • 1 tin Nestle thick cream (155g)
2.8/5 (13 Votes)

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Chocolate Ganache Icing Red Macarons with Chocolate Ganache