Chocolate Ganache Icing

    20 minutes

    This is a very rich chocolate ganache icing recipe which can be pour over a cake or whisked until fluffy. Watch this recipe being made in the Allrecipes Chocolate Ganache Video.

    118 people made this

    Serves: 8 

    • 250g good quality dark chocolate, chopped
    • 250ml double cream
    • 1 tablespoon dark rum (optional)

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Chop the chocolate and place in a mixing bowl. In a small saucepan over medium heat, carefully heat the cream. Bring just to the boil but don't let it boil over. Pour over the chocolate and whisk until smooth. Stir in the rum, if desired.
    2. Allow to cool slightly before pouring over a cake. For fluffier icing, allow to cool until thick and then whisk until light and fluffy.

    Watch a video of it being made…

    How to Make Chocolate Ganache Icing
    How to Make Chocolate Ganache Icing

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    Reviews in English (814)


    Omitted the rum. It was still perfect without it. Thank you for sharing this recipe!  -  07 Oct 2017


    Omg I just have to try this cake. So today I will be making this cake❤😊  -  22 Aug 2015


    Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips--1 cup worth--and threw them into my food processor to save time and energy from chopping. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache. Don't go cheap on the choclate if you want a killer ganache!!  -  03 Jun 2007  (Review from Allrecipes USA and Canada)

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