Chef's Recipes


Australian Gourmet Traveller recipe for ganache from Sweet Envy.

By Alistair Wise & Teena Kearney-Wise

A decadent chocolate frosting and filling. This quantity is easy enough to make as needed, but you can also leave it at room temperature in an airtight container for a few hours or overnight. Stir it smooth again before using.


  • 200 gm dark chocolate (70% cocoa)
  • 200 ml pouring cream


  • 1
    Put the chocolate in a heatproof bowl. Bring the cream to the boil in a small saucepan, then pour the hot cream over the chocolate and leave it alone for 2 minutes.
  • 2
    Use a hand whisk to lightly remove any lumps and emulsify the mixture into a smooth, shiny ganache, without aerating it too much, as you don’t want air bubbles.