Get FREE ground shipping for most of Canada when you spend $99 or more per individual address, after discounts and before taxes. (See details here)

Customer Service: 1-800-663-2220

Chocolate Ganache

Ganache is all about the right chocolate, proportions, and the finer details, which you'll find explained in this recipe. In fact, chocolate and cream form the perfect union that, when mastered, results in a decadent texture.
Yields about 1 cup [225 g]





  • 4 oz [115 g] Rogers' Chocolates Fondue and Baking Wafers, Milk, Dark, or White
  • ½ cup [120 ml] heavy whipping cream




Place chocolate in a medium heatproof bowl.

In a medium saucepan over medium heat, heat the cream until bubbles start to form around the edges. Pour the hot cream over the chocolate and let sit for 2 minutes. Using a clean, dry, silicone spatula, stir to combine until all of the chocolate is melted and the mixture is smooth. let the ganache cool, about 15 minutes. Store wrapped tightly in plastic wrap in the refrigerator for up to 1 week.

When you're ready to use the ganache, let it sit at room temperature for 15 minutes. Reheat the ganache in a microwave in 20 second intervals and stir with a clean, dry spatula after each interval until it's smooth. Let cool at room temperature, about 5 minutes.

Notes for rescuing ganache: Sometimes the proportions of the cream and chocolate are off, other times the temperatures are too hot or cold. But most of the time, broken ganache happens when it's not stirred properly. If you see the ganache start to separate and look grainy, put a little bit of cold heavy cream in a bowl. Whisk in one hand, ladle a bit of ganache into the cold cream and whisk it in a figure eight pattern, integrating the cream until the ganache comes back together and returns to its characteristic shiny appearance. Add the remaining ganache and whisk to blend well.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

Back to top