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Dark Chocolate Ganache Glaze

Prep Time 5 mins
Cook Time 10 mins
Servings 600 g


  • 260 ml Whipping Cream
  • 50 g Caster Sugar
  • 40 g Liquid Glucose
  • 250 g Dark Chocolate 50%+ chopped


  • Put the cream, sugar and liquid glucose in a saucepan and bring it to the boil.
  • Add the hot cream mixture to the chopped chocolate, mixing until the chocolate melts and the ingredients come together.
  • Pour into an airtight container and cover with cling-film, pressing to the surface of the glaze so that condensation or a skin doesn't form.
  • When cool place the glaze in the fridge and use within 4 days.