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Chocolate Ganache
Lindt Dessert Premium Dark
15-30 minutes

Incredibly versatile, this recipe can be used to mask or glaze cakes, as a topping, rolled into Truffles centers and even flavoured.

Place some cling film straight onto the surface to avoid a skin when setting.

•250g Lindt Dessert Premium Dark

•250ml Pure cream, 35%

•1tsp Vanilla bean paste

•40g Castor sugar

•40g Glucose syrup

•40g Unsalted butter, soft



Place the cream, vanilla, sugar and glucose in a saucepan and bring to the boil.

Once boiling, take off the heat and add in the chocolate.


Mix with a stick blender

Until all the chocolate has melted. A whisk will work fine as well, but the ganache will be smoother and silkier using a blender.

Mix in the soften butter last and mix until smooth and glossy.


For glazing...

it is ready to use now.


For Filling and Icings

Pour ganache into a bowl, cover surface with cling film and allow to sit at room temperature overnight.


Maitre Tip

Of course you can also substitute the chocolate with a flavoured Excellence to suit certain recipes. Lindt Excellence Chilli can be very interesting.

Just be aware that different cocoa contents in the chocolate make the ganache set either firmer or softer which a chocolate such as Dessert 70% Cocoa setting the ganache quite firm due to the high cocoa content.