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Chocolate Ganache

The following recipe has been tested by Food Safety Net Services. Its pH and water activity (aW) levels qualify it to be a "Non-Potentially Hazardous Food" as defined by Texas law.

You must follow this recipe exactly to obtain the same result.
  If you use a different recipe for ganache that you wish to sell, you must have it tested to be assured that it is a Non-Potentially Hazardous Food that does not require refrigeration.  We are not responsible for your results with this recipe.  It is provided to you for free, without any guarantee or warranty of any kind.

Chocolate Ganache
pH 5.81
aW 0.85
Tested 12/9/2011 by Food Safety Net Services


1 cup heavy cream
2 tbsp lightly salted butter
2 tbsp granulated sugar
12 oz semi-sweet chocolate chips

Combine cream, butter, and sugar in a saucepan and bring to just a boil.  Remove from heat and add chocolate chips.  Let sit for 5 minutes, or until chocolate chips are mostly melted.  Stir until smooth and glossy.  Can be poured warm or cooled for firmer texture.  Can also be whipped and used as frosting.

These recipes were tested at the personal expense of Texas Cottage Food Law.  If you found these results helpful, please consider a donation to help offset our expenses.