Chocolate Ganache

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 8 ounces Oaxacan or other dark Chocolate – roughly chopped
  • 4 Ounces Semi Sweet Chocolate – roughly chopped
  • 4 Ounces Milk Chocolate – roughly chopped
  • 16 ounces Heavy Cream
  • Small pinch of sea salt


  1. Unless purchased as small chips, coarsely chop the chocolate (a serrated knife makes it easier to do).
  2. Bring cream just to a boil over medium-high heat (stay in front of the pot as once it simmers it will boil and spill over immediately).
  3. Pour cream over the chocolate and add salt. Let stand for about 5-10 minutes (ensuring a smooth and not a grainy ganache).
  4. Using a whisk, stir until smooth and shiny so the cream and chocolate are fully incorporated.
  5. Use as is for any type of dessert, as a topping for ice cream, as a base for whipped creams or to make Chef Crusco’s Chocolate Truffles. Enjoy!
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