Dark Chocolate Ganache has all the pure chocolate flavor of a really great square of bittersweet chocolate but it has a soft and creamy texture. It’s like eating chocolate silk. Use this recipe to make great chocolate truffles.
As a staple in the pastry kitchen, ganache is used for glazing and filling cakes and cookies, making candies, as a tart filling and as an ice cream sauce. The possibilities are endless.
What is Chocolate Ganache?
- At it’s most basic, dark chocolate ganache is made with equal parts chocolate and heavy cream.
- To make dark chocolate ganache I use at least 60% chocolate. The percentage on a package of chocolate refers to the cocoa solids in the chocolate. The higher the cocoa solids, the lower the percentage of sugar. Higher percent chocolate is less sweet than lower percent chocolate.
- I don’t recommend that you use chocolate chips to make ganache. Chocolate chips have added stabilizers to help them keep their shape while baking. Using chips will compromise the texture of the ganache, and ganache is all about the texture.
- Depending on how you want to use the ganache the ratio can vary from twice the amount of chocolate to cream to 2 times the amount of cream to chocolate.
- If you want a softer ganache use twice the amount of cream to chocolate. Once the soft ganache has cooled, you can put it on the mixer with the whisk and whip it up for a light and airy cake filling.
- If you want a firmer ganache that you can roll into truffles or use as a glaze make the ganache with 2 times the amount of chocolate to cream. Experiment with the ratios to get a ganache that works for you.
- In this recipe I added a bit of butter for flavor and velvety mouth feel. A hint of rum or another flavoring is the perfect addition when you’re making truffles.
- This recipe also has a little corn syrup for a glossy sheen. The corn syrup is optional, especially if you’re using the ganache for truffles or as a filling. If you plan to glaze a cake with the ganache, the corn syrup adds a beautiful shine to the finish.
Scroll through the process photos to see how to make Chocolate Ganache:
Scroll through the process photos to see how to make Chocolate Truffles:
Dark Chocolate Ganache is just the beginning. Here are some other ganache recipes.
- Milk Chocolate Ganache
- White Chocolate Ganache
- Pumpkin Ganache
- Guinness Ganache
- Cherry Ganache
- Whipped Cinnamon Ganache
- Whipped Espresso Ganache
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 8 oz (225g) Semisweet or Bittersweet Chocolate
- 1 cup (8 oz, 235 ml) heavy cream
- 1/2 oz (1 tablespoon, 15g) unsalted butter
- 2 tablespoons light corn syrup (optional)
- Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor. Place the butter in the bowl (or food processor bowl) with the chocolate.
- Pour the cream into a microwave safe bowl and heat until just below the boiling point. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave. Mine takes about 2-3 minutes for a cup of cream
- Pour the cream all at once over the chocolate
- Do not stir for 1-2 minutes to allow the chocolate to begin melting
- Gently stir with a wooden spoon, trying not to incorporate any air, until all the chocolate bits are melted or, if using the food processor, run the processor for 20-30 seconds until the chocolate is melted.
- Stir in the corn syrup if using.
Using the food processor is easy but it will incorporate some air bubbles into the ganache. The finished product won't be quite as glossy.
Store at room temperature 1-2 days, in the refrigerator for a week or freeze for 2-3 months.
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