Name: Chocolate Ganache Sauce
Prep time: 5 min
Cook time: 3 min
Total time: 10 min
Cuisine: French pastry
Ingredients: 150 g dark chocolate, 60–65% cocoa, finely chopped; 180 ml double or heavy cream; A small pinch of fine salt

The chocolate sets the character of this sauce. A bar around 60–65% cocoa makes a balanced, dark ganache that stays pleasantly fluid when warm. Pouring hot cream over finely chopped chocolate gives it time to melt gently; a slow stir from the centre then brings the two together.

Sauces and Dips

TypeSauces

Prep5 minutes

Cook3 minutes

Rest2 minutes

Total10 minutes

YieldAbout 330 g

Servings8

ServingAbout 40 g

DifficultyEasy

CuisineFrench pastry

Ingredients

Batch

150 g dark chocolate, 60–65% cocoa, finely chopped
180 ml double or heavy cream
A small pinch of fine salt

Instructions

Put the chopped chocolate in a dry heatproof bowlPut the chopped chocolate in a dry heatproof bowl.
Heat the cream and salt in a small saucepan untilHeat the cream and salt in a small saucepan until steam rises and bubbles form around the edge. Pour over the chocolate and leave untouched for 2 minutes.
Stir in small circles from the centre, gradually widening themStir in small circles from the centre, gradually widening them, until the mixture is smooth and shiny. If a few pieces remain, set the bowl over barely warm water and stir until melted.
Serve warmServe warm. Allow it to stand a little longer for a thicker ribbon.

Serving Ideas

Pour over profiteroles, poached pears, or vanilla ice cream.

Substitutions

Milk chocolate needs a different cream ratio. For this recipe, stay with dark chocolate in the stated cocoa range.

Chef Tips

A whisk can trap air. A spatula gives the sauce a smoother surface and makes it easier to see any unmelted chocolate.

Storage

Refrigerate covered within 2 hours and use within 3 days. Rewarm over a bowl of hot water, stirring gently.

Allergen Notes

Contains milk; chocolate may contain soy or traces of nuts.