The Easiest Chocolate-Basil Ganache

I originally made this ganache with dark chocolate, but found that the bitter notes of darker chocolates competed with the sharp anise qualities of the basil. Now I’m using Guittard semi-sweet chocolate, and it’s just right.

For a cool, summer treat, drizzle warm ganache over vanilla ice cream.

Or let it cool, and spread thickened ganache between layers of a simple white cake or your favorite chocolate cake recipe for a surprising filling.

chocolate basil ganache recipe - cake bloom - summer recipe


Find all of my favorite tools for home and pro bakers here.


  • 1 large bunch fresh, organic basil (enough leaves to fill about 1 cup)
  • 8 oz. organic heavy cream
  • 8 oz. semi-sweet chocolate, finely chopped
  • 1 teaspoon light corn syrup


cakebloom recipe-chocolate basil ganache
  1. First, wash and chiffonade basil, or slice into fine ribbons. (An easy method for this technique is to stack 5-6 leaves into a neat pile, roll up lengthwise, and slice down the roll for uniform strips.
  2. Once all of the herb is sliced, add to a clean, resealable container (I use a 10 oz mason jar) with a tight-fitting lid.
  3. Pour heavy cream over the basil, pushing all of the herb down so it’s completely submerged into the cream. Seal container and leave in refrigerator overnight.
  4. The next day, put chopped chocolate into a heat-proof bowl and set aside.
  5. Pour basil cream into a heavy pot and heat to just under a boil. Strain hot basil cream through a fine mesh sieve into chocolate and stir to combine until the chocolate is fully melted and ganache is silky smooth.
  6. Stir in corn syrup and whisk to combine.
  7. Let the combination come to room temperature before filling or frosting cakes or enjoy immediately over ice cream with fresh strawberries.
  8. Store unused ganache up to a week in the fridge and bring back to desired consistency in a water bath.



Find all of my favorite tools for home and pro bakers here.