100g dark chocolate broken into pieces
80g full fat whipping cream


  • Place chocolate into TM bowl and grate for 10 sec/speed 8. Using TM spatula, scrape down sides of the bowl.
  • Add cream and heat 2-3 min/50°C/speed 3.
  • Pour straight away over the cake and leave to cool.

Cook’s notes

  • For a fluffier frosting, allow ganache to cool completely, insert butterfly and whip 1 min/speed 3.
  • Use as chocolate sauce over ice cream.
  • Add chopped nuts for a nutty chocolate sauce.

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Chocolate Ganache