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Chocolate Ganache

Add this chocolate ganache to our opera cake and serve to wedding guests at the end of the night for a sweet treat.

  • Yield: Makes 2/3 cup
Chocolate Ganache

Source: Martha Stewart Weddings, Fall 2010


  • 4 ounces bittersweet chocolate, finely chopped
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter, room temperature


  1. Heat cream in a small pan over medium heat until just simmering. Pour over chocolate; let stand about 30 seconds, then stir. Whisk in butter until completely mixed. Let cool until spreading consistency.

Cook's Note

Refrigerate up to 3 days; just before using, place in a heat-proof bowl set over, not in, a pan of simmering water until melted, then let cool until spreading consistency.

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