Dark Chocolate Ganache Recipe

Today, I present you a silky dark chocolate ganache that has many uses. It can be creamed to use as an icing or filling, or just poured over any cake you like.


  • 250 grams (9 oz.) good quality dark chocolate, chopped
  • 235 ml (8 ounces) double cream
  • 1 tablespoon dark rum (optional)
  • 2 tablespoons maple syrup (or honey)



  • In a medium bowl, put the chocolate. In a small saucepan, heat the double cream over medium heat. Bring just to the boil, watching carefully not to boil out of the pot.
  • When the double cream has come to the boil, pour over the chocolate, add the maple syrup/honey and beat until smooth. Add in the rum if using.
  • Let the ganache cool very slightly (no longer than 1 minute) before applying over a cake.
  • For a chocolate filling or fluffy frosting, let it cool until thick, then beat with a whisk until bright and fluffy.