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Easy To Make Ganache

A creamy, smooth icing is a basic of French pastry making. This recipe is easy to make. And it will keep in the refrigerator for a couple of weeks.


  • 1 pint heavy cream
  • 1 12 oz bag semi-sweet chocolate chips
  • 2 T. unsalted butter


  1. In a small saucepan, heat the heavy cream until it is almost scalding.

  2. Remove from heat.

  3. Pour the chocolate chips and the butter in a small bowl.

  4. Pour the hot cream over them, stir until the chips and butter have melted.

  5. Cool completely. Pour into a jar with a tight fitting lid. Store in the refrigerator.