No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Rosemary Ganache

Leave out the rosemary if you prefer only a rich, dark-chocolate flavor. Use this recipe to frost our Rich Chocolate Heart Cake.

  • Yield: Makes 1 1/2 cups
Chocolate Rosemary Ganache

Source: Martha Stewart Living, February 2000


  • 9 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons fresh rosemary, needles


  1. Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over a small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave.

Reviews (1)

  • graziela_mink 19 Mar, 2013

    This ganache is delicious and unexpected, even the kids love it! We made this for a church DIY herb class with over 50 women so used store bought chocolate cake mix to make cupcakes. With the ganache recipe you couldn't tell the cake was from a box, it had a delicious gourmet flavor. Will make again, it's defiantly a keeper!

Related Topics