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.


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