Be inspired by ♥ Ganache

I bake a cake nearly every week – as you can see by my blueberry cake recipe and my cinnamon cake recipe. My cakes need a sugar free icing and so I made ganache. Ganache is a flavoured cream made with chocolate and fresh cream, sometimes with butter added. It is used to decorate desserts, to fill cakes or sweets and to make truffles or petits fours. It was created in Paris in about 1850 at the Pâtisseri Siraudin (Larousse Gastronomique)



  • 100mls double cream
  • 225g semisweet chocolate, broken into pieces
  1. bring the cream to the boil
  2. remove from the heat and stir in the chocolate
  3. mix until it has melted completely
  4. leave to cool but do not let it set
  5. whisk until it is pale and thick
Cooks Notes
to use for icing a cake do not whisk it - stir before pouring over the cake


Click on the links for conversions and notes.


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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


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