Decadent 2-Chocolate Ganache

This is a silky dark chocolate ganache that has many uses. It can be whipped to use as an icing or filling, or just poured over any cake you like.


  • 250 grams (9 oz.)  dark chocolate (70% cocoa solids), chopped
  • 100 grams (3.5 oz.) milk chocolate, chopped
  • 300 ml heavy cream
  • 4 tablespoons maple syrup (or honey)
  • 1 tablespoon dark rum (optional)



  • Apply the both chopped chocolates in a medium bowl. Set aside.
  • In a small saucepan, heat the heavy cream over medium heat. Bring to almost-boiling (watch carefully because if it boils for a few sec., it will boil out of the pan.
  • Once the heavy cream has come to the boil, pour over the chocolates, fold in the maple syrup/honey and stir until smooth. Add rum if desired and combine.
  • Allow the ganache to cool very slightly (no longer than a minute) before pouring over a cake. Start at the center of the cake and work outward.
  • For a chocolate filling or fluffy frosting, allow it to cool until thick, then whip with a whisk until light and fluffy.


Discover more from Save With Jamies

Subscribe to get the latest posts to your email.


Discover more from Save With Jamies

Subscribe now to keep reading and get access to the full archive.

Continue reading