Ganache covered Zebra Cheesecake

Ganache refers to a variety of icing, fillings for pastries, and glazes. It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France.

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.

Bonobo Cakes Ganache

  • 8oz Heavy Cream
  • 12oz Good Quality Dark Chocolate
  • optional: 2 to 3 Tablespoons Cold Butter
  • optional: 2 to 3 Tablespoons of Liqueur

Chop Chocolate and place in a bowl.  Please note that for this tutorial I ran out of good chocolate and used a few Nestle chocolate chips to complete the recipe.  It will still work, however it will not firm up as much as good chocolate would.


Place cream in a saucepan over medium heat until it just begins to bubble on the edges (do not scorch it).


Then simply pour your hot cream over the chocolate and wait.


Count to 30 or do 5 ballerina twirls with your kids.  Then stir with a wire whisk until smooth and dark.  Do not worry, it will look odd at first and then thicken and come together in a matter of minutes.




Now you can add the butter, if you want your finished Ganache shiny, or liqueur if you are making a filling for truffles or cheesecake.


If you are pouring it on something, like a ready made truffel ball, or cheesecake, this is the time to pour it or spread it.


If you want to use it as a cake filling or icing, let it cool to room temperature, about 2 hours, and then beat at medium to high speed until it becomes cramy and silky, about 3-6 minutes.


If you are using it as a truffle filling, then refrigerate it now.  Remove it in 3-4 hours and shape as desired.  Place back in fridge for another 30 minutes before coating it in tempered chocolate or cocoa powder.  Enjoy!