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Chocolate Ganache


Chocolate Ganache

Leigh Belanger
Your dessert just got even more awesome with this dark, rich ganache for dipping.

Makes about ⅔ cup


  • 4 ounces heavy cream
  • 4 ounces dark chocolate roughly chopped
  • ¼ teaspoon cinnamon optional
  • Pinch cayenne pepper optional


  • Heat cream in a small saucepan over medium heat until barely steaming. Turn off heat, add chocolate to the saucepan, and let mixture sit for about 5 minutes.
  • Whisk mixture until chocolate and cream are combined. Stir in optional spices, if desired. Serve warm. Remaining ganache will keep in the refrigerator for about a week.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.