Chocolate Ganache

This is made using a 3:4 ratio of double cream to chocolate and you can make large or small quantities using this ratio. You don’t need to buy expensive chocolate to make ganache. I use chocolate from my local supermarket that costs 30p for 100g and no-one has ever complained.

Ganache is a great tart filling but can also be used to fill and ice cakes. It keeps well in the fridge or freezer but needs to be left to soften so that it can be easily spread. Using a knife dipped in boiling water will make it easier to spread. Adding a tablespoon or two of hot coffee gives a lovely mocha flavour to a dark chocolate tart.

For a vegan version, you can use Elmlea plant-based double cream or there is another vegan (and lower calorie) version at the bottom of the page.

If you make white chocolate ganache, you may want to add a few drops of food colouring. While solid white chocolate is a pleasing creamy colour, the ganache turns a rather unappetising yellow.


300ml double cream or Elmlea plant-based double cream

400g chocolate (milk, dark or white) broken into squares,

50g butter or vegan margarine

1 tbsp sugar

In a heavy bottomed saucepan, bring the cream to the boil over a low to medium heat and remove from the heat. Stir in the chocolate, butter and sugar until melted.

Please see below the recipe for a vegan version.

Vegan Chocolate Ganache

400g chocolate

160ml hot water

1 tablespoon sugar

  1. Break the chocolate up into individual squares. Add to a saucepan of hot water and stir over a low heat until it melts.
  2. You will see it start to thicken and look a bit glossy. You can add a teaspoon of coffee for a more grown up flavour or a pinch of chili.
  3. Use to fill tarts, ice cakes or drizzle over things. It keeps well in the fridge – you can set/re-melt/re-set it easily.