Total Time
Prep 5 mins
Cook 10 mins


  1. Bring cream and butter to a simmer.
  2. Pour over chocolate and stir/whisk until melted and smooth.


Most Helpful

I think that the taste is good BUT for a first time cook it might be confusing trying to convert 5 1/3 ounces of butter to tablespoons. I made this make and I am not a first time cook so with that said my ganache came out very buttery and my chocolate seperated but somehow I was able to salvage it and managed to still ice my cake (there was NO WAY I was gonna let a whole pound of chocolate go to waste). Also, this recipe makes ALOT of ganache.

Chef Sarita in Austin Texas August 10, 2009

This is the one I have been looking for. Bittersweet chocolate made all the difference! Thank you for this easy recipe.

windywood June 15, 2003

Consistency was perfect. Liquidy while pouring it on, shiny and fudgy when cooled. But the taste was not good for me. Overwhelming, sticky, not at all sweet. Perhaps a sweet chocolate as opposed to bittersweet would have helped...

Food Snob in Israel January 27, 2016

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