Dark Chocolate Ganache - A rich and decadent sauce that's incredibly simple and easy to make. What's not to like? If you follow this easy dark chocolate ganache recipe, you'll be amazed at how quick and versatile it is! Two simple ingredients found in the grocery store, and you can create this classic ganache and elevate your dessert recipes.
Like most simple things, there are a plethora of things to say about this indulgent and handy sauce. In this blog post, I will endeavor to explain as completely as possible the practical and fascinating hints, tricks, and facts surrounding making chocolate ganache.
We made dark chocolate ganache to use as a coating for our matcha cream puffs. You can also use the same pate choux dough to make many other desserts that will also benefit from some "ganache panache"!
At its core, chocolate ganache is a harmonious marriage of just two ingredients: chocolate, and cream. The synergy of these components is so absolute, it almost seems as though they were created in order to be combined this way.
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What You're Going to Need!
- Chocolate - whenever making something with so few ingredients, it's essential that the quality is top notch. whether using sweet chocolate chips, chunks, or bars, read the ingredients. High quality chocolate should contain cocoa butter, not vegetable fats. It should also have a high percentage of cocoa solids, which indicates better quality. A higher cocoa content means that the chocolate product contains less sugar. Avoid dark chocolate that contains trans-fat, milk, artificial flavorings, high amounts of sugar, and other unnecessary ingredients. We like to use Callebaut brand semisweet callets 54.5%.
- Cream - this is labelled many different ways, heavy cream, whipping cream, even as heavy whipping cream! they are all essentially the same thing. Milk or half and half cannot be substituted, the sauce will not achieve the right thickness or texture.
See recipe card for quantities.
Recipe
Dark Chocolate Ganache
Ingredients
Equipment
Method
- Place the chocolate pieces in a large glass bowl.
- Add the heavy cream to a small saucepan and bring to a simmer over medium heat.
- Pour the heated heavy cream over the chocolate pieces and allow to sit for 3-4 minutes.
- Using a silicone spatula quickly and carefully combine the cream and the chocolate. Stir with the silicone spatula until the cream and chocolate are incorporated and you have a silky smooth texture. Be careful not to add to much air to the mixture.
- Add the desired flavored liquor or extract and stir with a silicone spatula to combine.
- Cool the ganache completely before storing in an airtight container in the refrigerator.
Nutrition
Notes
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The Many Uses of Chocolate Ganache!
- Cake Fillings and Frosting - Dark chocolate ganache makes for an exceptional cake filling or frosting. It's smooth, glossy finish adds a touch of sophistication to any baked creation. Whether you need chocolate frosting for a classic chocolate cake or filling the delicate layers of an opera cake, ganache brings a richness that will elevate the entire dessert. Whipped ganache will give it a lighter and mousse-like texture.
- Truffles and Confections - Rolling dark chocolate ganache into truffles is a delightful way to create bite-sized treats. Create a firmer ganache by adding a little bit less heavy cream. After the chocolate ganache cools, use a cookie scoop to portion and roll out bit sized balls, coating them with cocoa powder, chopped nuts, or melted chocolate.
- Glaze for Pastries - For a shiny finish on pastries, eclairs, or tarts, ganache works wonders as a thick glaze. The glossy sheen it imparts not only enhances the visual appeal but also adds a layer of velvety richness to each bite.
- Hot Chocolate - Try using a spoonful or two in warm milk. The result is a a drink that goes beyond the ordinary, enveloping you in a comforting embrace of chocolatey goodness.
- Ice Cream Topping - Give your sundae a luxurious upgrade with warm ganache. It pairs perfectly with almost any flavor!
How to Make Dark Chocolate Ganache
- Place the chocolate pieces into a glass heat safe bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Be careful to not let it come to a full boil, this would be a little too hot, and it would also easily boil over and create a huge mess.
2. Pour the hot cream over the chocolate pieces and let it sit for a minute to allow the heat to melt the chocolate.
3. Stir gently to incorporate the chocolate fully and create a smooth consistency.
4. Stir until the ganache is smooth and shiny!
5. Use the finished ganache as a glaze for everything from fresh strawberries to cake and cookies!
6. Here you see how lovely it works to coat these beautiful Strawberries!
How to Whip Dark Chocolate Ganache
- Use a stand or hand mixer to whip the ganache creating a light and creamy texture.
2. The consistency of whipped ganache works really well to frost or fill cakes and cupcakes.
What Does "Ganache" Mean?
When literally translated from French, the word "ganache" means "fool".
I know that really sounds like kind of harsh language to describe chocolate sauce, allow me to explain.
Because this sauce is so simple, and requires so few ingredients and tools, it was said that any simpleton could make it well. That is why it is a "fool's" chocolate sauce.
Chef Tips
By adjusting the ratio of cream to chocolate, you can adjust the finished consistency of the ganache to either thick or thin.
As the ganache cools, it will start to take on a matte finish as opposed to the glossiness that it has when warm.
Variations
We've already talked so much about how versatile this ganache is, but we're not done yet!
- Flavors - you can add vanilla extract, rum, almond liquor, coffee, and mint, really almost anything! Just make sure that whatever you add isn't adding a lot of moisture, and that it is relatively concentrated. Using flavored liquors is a great idea!
- Chocolate Type - we love dark chocolate in the seasons two taste kitchen, but you can use milk chocolate, white chocolate, or even a mixture of chocolate.
Storage & Helpful Hints
Temperature changes need to be gentle and even when it comes to this sauce, so before putting it in the fridge, let it come to room temperature first. Once it's tightly sealed and in an airtight container in the cooler, it will stay fresh for about 2 weeks.
Once again, gentle and slow is the key to warming ganache. We suggest adding a little more cream, and heating slowly in a double boiler over medium low heat, while stirring. The sauce can also be heated in the microwave with a little cream added, just make sure to do it in very short bursts and mix thoroughly in between to prevent scorching.Make sure that the pieces of chocolate are evenly sized. If you are using couverture chocolate, chips, or even chunks, this should already be the case. If you are chopping pieces from a large block, make sure the pieces are evenly sized bits, if they are too large, the cream could cool before getting the chopped chocolate melted, resulting in grainy ganache.
Usually, the reason for this is mixing too aggressively. If you stir hard enough to incorporate air into the mixture, it will cause a greasy texture
rushingwaters says
super easy recipe!
Jason Miller says
Yes, this is one of those recipes that is so incredibly simple, but so versatile that it's essential.
Jason Miller says
Everyone can use a little ganache panache!