Chocolate ganache

Chocolate ganache is a mixture of chocolate and cream – this ganache is suitable as a filling to my basic macarons recipe.

Preparation time: 15 minutes




100 g dark chocolate

100 g cream (at least 30% fat)




  1. Gently melt the ingredients together and stir until the chocolate and cream bind together.
  2. Allow the cream to cool until almost firm.




For this recipe, the ratio is 1:1, which means it is a soft consistency ganache. For my basic macaron recipe, you will need 150g of cream, whether you choose a ganache or a buttercream.

If you want a firmer ganache, then you have to increase the ratio of chocolate. 1:3 gives a chocolate ganache that can be cut. 1:2 gives a ganache with a medium-firm consistency that is great for piping or as a praline filling.




Ganache is a mixture of chocolate and cream that is often used as a filling for pralines. The taste of your ganache is dependent on the quality of your chocolate, so here – as so often – high quality is required.