Video: Chocolate Ganache/Fudge Sauce


What could be more sensuous than extra rich Chocolate Ganache or Fudge Sauce cascading down a cake or blanketing a brownie with ice cream? Well maybe you can think of other things too, but when it comes to desserts these certainly set the mood. 

Last month I created 2 luscious desserts that I hope you’ve tried or plan to try.  The first was my Mile High Banana Cake with Cascading Chocolate Ganache.

The second was my Skillet Fudge Brownie with Hot Fudge Sauce.

Today I’ve decided to share in this video, how to make my simple, rich, and fudgy Chocolate Ganache/Fudge Sauce.

This recipe is one you can create in little to no time at all. Any leftovers can be stored once cooled, in a covered mason jar, in your refrigerator.  Use on ice cream, cakes, fresh fruit or if you need a quick chocolate fix, simply dip a spoon in the jar for a satisfying taste.

Oh yeah, it’s so good!

Here’s my recipe for Chocolate Ganache/Fudge Sauce – I know you’re going to love it!

Chocolate Ganache/Fudge Sauce

The best Chocolate Ganache/Fudge Sauce you've ever tasted!


  • 4 ounces high-quality bittersweet chocolate, chopped or broken into pieces
  • 1/2 cup heavy whipping cream
  • 1/4 cup Lyle’s Golden Syrup
  • 2 teaspoons vanilla extract


  1. Place chopped chocolate in a medium bowl.
  2. Heat cream for 1 minute in microwave or in a small saucepan over medium heat, until very hot and just beginning to steam.
  3. Pour the hot cream over chopped chocolate and stir until melted completely.
  4. Stir in Lyle's Golden Syrup and pure vanilla extract.
  5. Pour ganache into a medium pitcher or measuring cup, allow to cool for 10-20 minutes. Do not let the ganache sit longer or it can stiffen becoming difficult to pour over cake, brownies or ice cream.
  6. Store cooled leftovers, if any, in a covered mason jar in the refrigerator.
Note: Lyle's Golden Syrup is made by evaporating sugar cane until it thickens and has a rich, toasty and very distinct flavor. It’s truly incredible tasting. In fact I now use it in all my recipes that call for corn syrup by replacing it with Lyle’s, giving whatever I’m making a far superior flavor than simple corn syrup.