Ganache, Soft Filling for Chocolates Etc... Recipe

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Ganache, Soft Filling for Chocolates Etc...
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  • 200 g dark baking chocolate or 200 g bitter baking chocolate
  • 120 g cream
  • 60 g butter
  • 140 g dark chocolate (as preferred) or 140 g milk chocolate (as preferred) or 140 g white chocolate ( as preferred)
  • 25 g baileys irish cream (baileys is the favourite of ours) or 25 g tia maria (baileys is the favourite of ours) or 25 g rum (baileys is the favourite of ours)
  • 2 -3 drops food flavoring (optional)


  1. To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going grainy .
  2. Take a small teaspoon of melted chocolate and paint the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
  3. Put butter and cream in a saucepan and bring to boil, stirring all the time.
  4. Remove from heat and add chocolate and liqueur.
  5. Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
  6. Use as soft filling for chocolates and tartes.
  7. This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
  8. By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a top of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
  9. If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out - plate up and amaze your guests with these divine triumphs !
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1843.32 Kcal (7718 kJ)
Calories from fat 910.8 Kcal
% Daily Value*
Total Fat 101.2g 156%
Cholesterol 92.3mg 31%
Sodium 56.92mg 2%
Potassium 1642.5mg 35%
Total Carbs 81.35g 27%
Sugars 33.6g 134%
Dietary Fiber 23.15g 93%
Protein 17.6g 35%
Vitamin C 1.5mg 2%
Vitamin A 0.3mg 10%
Iron 9.6mg 53%
Calcium 163.4mg 16%
Amount Per 100 g
Calories 670.38 Kcal (2807 kJ)
Calories from fat 331.24 Kcal
% Daily Value*
Total Fat 36.8g 156%
Cholesterol 33.57mg 31%
Sodium 20.7mg 2%
Potassium 597.35mg 35%
Total Carbs 29.59g 27%
Sugars 12.22g 134%
Dietary Fiber 8.42g 93%
Protein 6.4g 35%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 10%
Iron 3.5mg 53%
Calcium 59.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.5
  • 35

Good Points

  • saturated fat free,
  • very low sodium,
  • high fiber

Bad Points

  • High in Total Fat

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