by: Max M Rasmussen

Chocolate ganache - chocolate glacing

Chocolate ganache is one of those simple recipes that you keep using all the time when you first know it. As a coating on cakes, like chocolate glaze if it is to be extra good, to cover the layers in a layer cake to prevent liquids from dissolving them. It can even be used as a simple chocolate sauce for ice cream.


  • 100 g (3½ oz) dark chocolate, 70%
  • 3/4 dl (¼ cup) cream 
  • 25 g (1 oz) butter


Melt the butter, cream and chocolate over a water bath.

Mix well to a creamy consistency.

it will keep for 3 days at room temperature, 2 weeks in the refrigerator, 1/2 years in a freezer.