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Swiss Chocolate Ganache

This beautiful, shiny chocolate pouring sauce is the perfect match for chocolate cakes and cheesecakes. It is also great for dipping Strawberry's into.


250g Menier Swiss 70% Cacao

250ml Pure Cream 35%

1tsp Vanilla Bean Paste

40g Caster Sugar

40g Glucose Syrup

40g Unsalted Butter, Softened


1. Place the cream, vanilla, sugar and glucose in a saucepan and bring to the boil.

Once at a boil, take off the heat and add in the chocolate.

2. Mix with a stick blender until all the chocolate has melted. A whisk will work fine though, but the ganache will be smoother and silkier using a blender.

3. Now mix in the soften butter last and mix until smooth and glossy.

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