Chocolate Ganache



  • 250g good dark chocolate
  • 250ml double cream
  • 1 or 2 tbsp dark rum


  1. Chop the chocolate into small pieces so it will melt easily and evenly. Pour nearly boiling double cream onto the chocolate.
  2. Stir until melted and smooth.  If necessary heat over boiling water but don't heat by this method for two long otherwise the chocolate might burn and the cream boil.
  3. Stir in the rum
  4. Allow to cool for a little.


Guide for cake filling, truffles and a pourable glaze

  • Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
  • Chocolate truffles: 2:1, two parts chocolate to one part cream.
  • Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.