Tuesday, December 21, 2010

Chocolate Ganache Blocks


I admit it…I am a chocolate LOVER!!  I will take it in all forms, but I especially love this recipe.  It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night!

Chocolate Ganache Blocks {Click here to print the recipe}


  • 1/2 cup of heavy cream
  • 14 oz. can of sweetened condensed milk
  • 3 cups of semisweet chocolate chips
  • 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate}

Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan.  Bring to a low boil and then turn down to low. Place bowl on top of sauce pan.


Heat the cream and the sweetened condensed milk in the bowl of the double boiler.


Once warm add the chocolate and gently melt.


After about 10 minutes, whisk mixture until thick and smooth.  Add vanilla or the flavoring of your choice.


Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.

Hot_Chocolate_on_a_Stick_024[8]-  Hot_Chocolate_on_a_Stick_031[7]--

Let sit overnight to slowly set up.  Once set, turn out onto a clean surface and cut into 1 inch cubes or use a small circle cookie cutter to cut into rounds. {Note: it’s best to heat knife in hot water and wipe clean with each cut.}


This is wonderful as is, but pair it will a fluffy homemade marshmallow and melt it into 4-8 ounces of warm milk…it’s divine!!





  1. Is this a ganache recipe that needs to be refridgerated? I tried making making this with a different recipe at our annual cousin candy making night, but it totally and royally bombed. I am excited to try your recipe:)

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  2. This is amazing. I am going to try this. Wish I had more time before Christmas, but alas..

    Merry Christmas wishes.

  3. I cannot explain how exciting this recipe is to me! I *love* the tags you made to go with it. Such a fun idea. Thank you for sharing the recipe and beautiful pictures!!

  4. I am going to make this RIGHT NOW!! Thanks for the recipes and the printables! It would make a great New Year's Gift for neighbors and co-workers. Who say's the gift giving stops at Christmas time?

  5. I am making this tonight. I am helping throw a baby shower for my sister and her husband. The theme is winter/snowflakes and we are having a hot choclate bar. These are going to be the party favors. So cute! Thanks for sharing.

  6. Yum!
    Im having trouble printing the recipe though?

  7. I am picking up extracts today to try this recipe. I think it will be fun to make for my daughter and husband. Thank you for sharing.

  8. Y.U.M. is all i can say!! :)

  9. I am going to try to make this for neat Valentine's gifts for our friends/neighbors. I saw the other question about refrigerating the ganache...does it need to be refrigerated?
    thanks so much for sharing the instructions AND the adorable tags!

  10. Hey there :) I love this idea and plan on making it for my family for Christmas <3 I was just wondering if you could tell me what the approximate yield for this recipe is. Thank you! Happy holidays and thanks for the great recipe!

  11. Hi! LOVE this idea too! I made a batch last night. So yummy! However it doesn't seem firm enough...does it need to stay in the refrigerator?

  12. the link to the recipe wont work, how many does this make?

  13. I'm excited to try this, but have seen several comments about possibly needing refrigeration. Before I attempt this and have it end up a total failure, can you please let me know if the ganache should be refrigerated prior to cutting?

  14. I tried making this last night (the marshmallows turned out great) the ganache tastes terrific but is very sticky. It is sticking to the paper and doesn't seem to as firm as in the pictures. Anyone else having this problem? Any ideas on how to fix it?

  15. To answer some questions above:

    If you cut the block into sixths each way (alittle over 1"x1" squares) you can get about 36 squares. This recipe used round cookie cutters so I'm not sure how many you can get using that method.

    Also, I've read from other blogs (which is where I'm getting this info from as I have yet to do this myself lol) you want to allow the chocolate to sit for at least 12 hours.. I believe I read 4 hours if you refrigerated.

    Hope it's not too late for those who asked!

  16. Done and done! i used peppermint and sprinkled dark chocolate chips on top before it set!

    to everyone above: REFRIGERATE. YES. I put mine in the fridge overnight to set up, and even in the 10 minutes or so that it was out before i cut it, it got almost too soft to work with. And i'm gonna keep it in the fridge, too, so it doesn't get gooey and come right off the sticks!

  17. I'm going to try these but I want to put them in a gift basket. After they are on the sticks, I'm going to dunk the ganache end into melted chocolate (just like a truffle) so that they won't become goo before I can give them as gifts. Also, you must refrigerate ganache in order to cut it. Also if you can stand with the frig doors open to cut it would be better, the ganache will soften quickly outside of the frig and be difficult to use.

    1. Thats a very good idea to coat them in chocolate.

  18. I am going to try this but have one child alergic to milk and dark chocolate but can have small amounts of white has anyone tried this with white chocolate

  19. Im worried that with the condensed milk this will be very sweet, can anyone tell me just how sweet these are?

  20. Does anyone know how long these last? a shelf/fridge life? Can I freeze them if I want to give them as gifts later?

  21. So once you refrigerate the ganache and then cut them. How will it not melt when its outside when putting them in cellophane baggies along with marshmallows to give as gifts. And won't they melt if the person you give the gift baggies to doesn't put it in a refrigerator right away? :/

  22. They will only melt if the temperature is too hot. The refrigeration is to help speed up the 'setting' process for the chocolate. Once that's done its just like a little piece of chocolate candy, which most people don't refrigerate and that turns out fine.

  23. Didint work for me far to sticky. :(:(:(:( any ideas what I should do with it? I even tried to roll them as truffles but it didn't work...to soft. I regridgerated over night!

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  50. I left it overnight in the freezer and it was still too sticky, seeing other recipes I realized that it was too much sweetened condensed milk and in some recipes even added it!

    But if you already did it and I was sticky and very liquid, you can do like me and put it in spoons, they look great and still practice

  51. This comment has been removed by the author.


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