Sauces · ALWAYS FREE
Dark chocolate ganache sauce
A gently stirred sauce of sweetened dark chocolate and cream, served warm.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put chopped chocolate in a dry heatproof bowl. Heat cream and salt in a small saucepan until steaming with small bubbles around the edge; do not let it boil hard.
- Pour all hot cream over chocolate, cover the bowl with a plate and leave 3 minutes. Stir slowly from the center outward until smooth, scraping the sides without beating in air.
- If unmelted pieces remain, place the bowl briefly over barely simmering water without touching it; stir gently and remove as soon as smooth. Do not add extra chocolate or liquid.
- Let stand 10 minutes, stirring once, until warm and flowing. Divide the complete sauce into 8 equal portions; no measured finished volume is claimed.
- Refrigerate leftovers in a shallow covered container within 2 hours, or 1 hour above 90 F /32 C. Use within 3–4 days. Reheat only the needed portion gently, stirring until 165 F /74 C, then cool briefly before serving; avoid extended boiling.
Estimated nutrition
Per serving · 1 of 8- Calories
- 157 kcal
- Protein
- 1.5 g
- Total carbohydrate
- 7.3 g
- Total fat
- 13.8 g
- Total sugars
- 5.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Eight equal shares of complete sauce; all chocolate and cream counted. Sauce thickens when cold; warming does not change nutrient estimate. Contains milk; chocolate may contain soy or other label allergens.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Dark chocolate ganache sauce: 60–69% dark chocolate; heavy whipping cream; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Dark chocolate ganache sauce: 60–69% dark chocolate; heavy whipping cream; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
