A Word From The Cook

“This Chocolate Ganache is a simple chocolate frosting recipe you can use on cakes, cheesecakes, or any dessert that calls for a creamy chocolate topping. Rusty Federman, creator of Rusty's Famous Cheesecakes shared this recipe with us and we love it!”


Prep Time:

20 Minutes


Makes about 6 cups


  • 12 Ounces heavy cream
  • 20 Ounces fine bittersweet or semi-sweet chocolate
  • 2 Ounces Kahlua or other liqueur
  • Refrigerate for up to 3 weeks. Rewarm in the microwave or in a heatproof bowl set over boiling water.
  1. Step 1 – Measure Ingredients
    1. Weighing ingredients on a scale is the best way to get perfect consistency every time, and to adjust your volume up or down, but you can still use your standard measuring cups too.
  2. Step 2 – Cook on the Stove
    1. Heat heavy cream in a medium sized saucepan over medium heat until it begins to warm.
    2. Add chocolate to cream and stir with a wooden spoon until chocolate is melted (about 5 minutes).
    3. Whisk briskly for another 5 minutes and watch the chocolate begin to glisten.
    4. Remove mixture from heat, and stir in liqueur.
  3. Step 3 – Set and Serve
    1. The Ganache will set as it cools, and will become very firm if refrigerated.
    2. Ganache can be poured over ice cream, spread onto a cake as frosting, used to marble (or top) a cheesecake, and much more. You can even enjoy it right off the spoon!