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Chocolate Ganache


  • 8 oz(225 g) chopped or chocolate chips
  • 1 cup heavy or whipping cream
  • 1 tbsp butter


  1. In a bowl add the chocolate.
  2. Heat the cream just till the cream has reaches a rolling boil.
  3. Pour a cup over the chocolate and leave for a minute.
  4. After a minute stir till combined.
  5. Add a tbsp of butter - this is optional but gives a nice gloss to the ganache.
  6. If you want a pouring consistency, use the ganache just after it's cooled, after a few hours for a cake filling or refrigerate for a truffle consistency.