Chocolate Ganache

This recipe is just for Chocolate Ganache. The pure chocolate mixture can be used for so many different deserts. You can use it to dip strawberries and other fruit, cupcakes, pour over a cake or cheesecake … the possibilities are endless!


  • 9 ounces bittersweet chocolate, chopped into squares (you can use Hershey’s Dark Chocolate, it’s cheap and works well)
  • 1 cup heavy whipping cream
  • 1 tablespoon dark rum (optional – taste great with or without)


  1. Place the cut chocolate squares into a medium mixing bowl (pyrex or stainless steel is best)
  2. Heat the heavy whipping cream in a small sauce pan over medium heat until it boils.
  3. Don’t over boil, right when it starts to bubble, pull the cream off the flame and pour over the chocolate squares in the mixing bowl.
  4. Whisk the mixture until smooth. If you’re using the optional rum, stir it in at this point.
  5. Allow the ganache to cool slightly before pouring over a cake, cupcakes or dipping fruit in it.
  6. If pouring on a cake, start at the center of the cake and work the ganache outward.

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