Recipe by: Stephanie Maas

Source: Stephanie Maas

This Ganache works beautifully on cupcakes because it contains more chocolate than other classic recipes. The Ganache won’t ’shrink’ at room temperature.


  • 1 part grams whipping cream
  • 2 parts grams dark chocolate (70%)

Note: for covering 12 cupcakes (standard swirls, not too thick) use 200 g cream / 400 g chocolate


  • Heat cream in a pot until simmering.
  • Pour over the chocolate and let it stand for a minute.
  • Mix carefully together until chocolate ganache becomes smooth and shiny.
  • Cover with cling film and keep in the fridge overnight.
  • Before using, remove the ganache from fridge and let it heat at room temperature till the ganache reaches spreadable consistency.
  • You can also heat it in microwave (10-30 sec at a time depending on quantity)

Download PDF here (many more photos are in the PDF): French Chocolate Ganache Stephanie Maas