🍫 Basic chocolate ganache

Smooth, rich, and deeply chocolatey, this two-ingredient classic is your go-to for cakes, tarts, and truffles. Warm or chilled, whipped or poured, it never fails.

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📝 Ingredients

• 200 g good-quality dark chocolate (50–70% cacao), finely chopped

• 200 ml heavy cream (min. 35% fat)

🍳 Instructions

1. Heat the cream

• In a small saucepan, heat the cream over medium-low until just about to boil, bubbles should form around the edges, but don’t let it fully boil.

2. Pour over the chocolate

• Place the chopped chocolate in a heatproof bowl.

• Pour the hot cream over the chocolate. Let sit 1–2 minutes to soften.

3. Stir gently

• Stir slowly from the center outward until the mixture turns glossy, smooth, and fully blended.

🍰 Use it your way

• Pour it warm over cakes or tarts for a shiny glaze.

• Chill it slightly for thick spreading between layers.

• Whip it cold for a fluffy chocolate mousse-like texture.

🌿 Kuisit Tip

For extra richness, add 20 g of butter with the cream. For a vegan version, use full-fat coconut milk and dairy-free dark chocolate. Want it less intense? Use 50% milk chocolate instead.