Dark Chocolate Ganache: Quick Guide and Recipe
Dark chocolate ganache is rich, dense, and has an intense chocolate flavor. It is one of the most used and versatile preparations in pastry and baking. It can be used as a frosting, chocolate sauce, filling, and decoration for cakes, truffles, and much more.
Servings: 1 medium batch (good for filling and decorating a small 6-inch cake)
Ingredients
- 350 g Dark chocolate 40% to 60% chopped
- 350 g Whipping cream or double cream
- 40 g Unsalted butter room temperature
Instructions
- Chop the chocolate thinly and place it in a glass bowl or other heat-resistant bowl. If you’re using small callets, there’s no need for chopping. Set aside.
- Place the cream in a pot and bring it to a simmer, but don’t let it boil fully. Pour the cream over the chopped chocolate. Let it sit for 2 to 3 minutes.
- Combine the cream with the chocolate with a hand whisk or with a silicone spatula, mixing in the center until it comes together.
- Add the room-temperature butter and continue mixing until combined.
- Let cool at room temperature, covered with plastic wrap, until it reaches the desired consistency. It can be placed in the fridge to cool faster but it’s better to cool it at room temperature to avoid overmixing.
- To soften, microwave for a few seconds and mix with a spatula. Use it for glazing, dripping, or drizzling in its liquid state or to fill, decorate, and pipe in its solid state.
