Go Back

Jacqueline Jacek's Chocolate Ganache Recipe Base

Reveal your Inner Cocoanista and take Jacqueline Jacek's Challenge to create your own line of flavours this season!
Course Sweet
Cuisine Canadian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 60
Author Valerie Lugonja via Jacqueline Jacek


  • 1 cup whipping cream , 52% if possible
  • Flavouring: vanilla; orange zest , liqueur, spices, teas, etc
  • 1 teaspoon of invert sugar
  • 1 1/4 cup fine milk chocolate
  • 2 tablespoons high fat butter


  1. Infuse the flavour into the cream by heating the cream to a boil: add the flavourings
  2. Steep for 30 minutes; strain
  3. Remeasure cream and top up to ensure there is one full cup
  4. Melt the chocolate in a bain marie until it reaches 45C and set aside
  5. Bring cream and invert sugar to a boil in a heavy sauce pan
  6. Pour 1/4 of the hot cream over the melted chocolate and stir until the ganache breaks (It should look ugly, like it has seized!)
  7. Use an immersion blender to help you achieve a better result.
  8. Repeat this process three more times until all of the cream has been added; after the last addition of cream the ganache should appear beautifully emulsified (like a thick glossy pudding)
  9. When the ganache reaches 38C add the butter and use an immersion blender to mix the ganache (ensure that the blade remains under the ganache to minimize the amount of air incorporated into the ganache)
  10. Once the ganache reaches 29C; place into a piping bag and pipe into a well tempered chocolate shell