Ganache Basics


  • 16 oz semisweet or bittersweet chocolate chips or pistols
  • 2 cups heavy cream
  • 1 tbsp liquor of choice: brandy, cognac, Absinthe, coffee-infused rum

For Dipping

  • strawberries
  • pear halves
  • candied ginger
  • figs
  • dried apricots
  • pineapple tips
  • candied citrus peel

Aromatics to Embellish Fruit

  • allspice
  • rosemary
  • star anise
  • cayenne pepper
  • cinnamon
  • nutmeg

Special Equipment

  • baking sheet lined with parchment or wax paper


  1. Heat heavy cream over medium heat to a boil. Allow bubbles in cream to settle, and pour over chocolate
  2. Stir gently from center-out, to create ganache. Add liquor of choice (if using)
  3. While still warm, dip fruits and place onto parchment or wax paper-lined sheet pan
  4. Refrigerate until set (about 15 minutes) and use offset spatula to remove and serve