Chocolate Ganache

This recipe I got from It looked so easy that I had to try it. And now that I have tried it on my Gooey Apple Caramel Cake, it definitely needs to be on my blog for all my readers. 🙂

Original recipe at

Chocolate Ganache

  • Servings: 2 cups
  • Difficulty: easy
  • Print


9 ounces of semi-sweet chocolate morsels
1 cup of heavy cream
1 tablespoon of rum (I used clear rum)

Preparation (as outlined in

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Enjoy, Bon Appétit, Buen Provecho!                                                   



  1. Pingback: Boston Creme Donuts | Edible Reflections

  2. Pingback: Red Velvet Mini Cakes | Edible Reflections

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: