Written By

Renee Dalton

Date

Nov 1, 2023

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Dark Chocolate Ganache

Decadent Dark Chocolate Ganache

If you’re a chocolate lover, you’re in for a treat! Dark Chocolate Ganache is a luxurious and versatile topping that can elevate your desserts to a new level. Whether you want to drizzle it over a cake, dip fruits, or use it as a filling for truffles, this simple and indulgent recipe will become a staple in your kitchen. With just three essential ingredients and a few easy steps, you can create a velvety-smooth dark chocolate ganache that will leave your taste buds dancing with delight.

To make Dark Chocolate Ganache, you will need:

Tools:

Ingredients:

1 cup dark chocolate
1/3 cup heavy whipping cream
1 tablespoon butter

Instructions:

Gather Your Ingredients:

Before you start, make sure you have all the necessary ingredients ready. High-quality dark chocolate is vital to a rich and intense flavor. You can use dark chocolate chips or chop a dark chocolate bar into small pieces.

Prepare the Chocolate:

Place the dark chocolate in a glass bowl. Ensure the bowl is clean and completely dry, as even a tiny amount of water can cause the chocolate to seize, making it unusable for the Ganache.

Heat the Cream and Butter:

In a small saucepan, heat the heavy whipping cream and butter over low to medium heat. Stir occasionally to ensure even heating. You’ll want to bring the mixture to a low boil until you see tiny bubbles forming around the edges of the pan.

Combine the Ingredients:

Once the cream and butter are heated, pour the hot mixture over the dark chocolate in the glass bowl. It’s essential to do this immediately after removing the cream from the heat. Allow it to stand for about 1 minute. The heat from the cream will start to melt the chocolate.

Stir to Perfection:

After the chocolate has softened for a minute, gently stir the mixture with a spoon. Keep going until the chocolate and cream are thoroughly combined, and the Ganache is smooth, glossy, and velvety. This may take a minute or two, but the result will be worth it.

Adjust the Consistency:

If you want a thicker ganache, let it cool for a few minutes at room temperature. For a thinner consistency, use it immediately. Ganache thickens as it cools, so keep that in mind when determining the right consistency for your purpose.

Serve and Enjoy:

Your dark chocolate ganache is now ready to use. You can pour it over cakes, pies, brownies, or ice cream or use it as a dip for strawberries, cookies, or any of your favorite treats. It’s also great for filling truffles or decadent frosting for cupcakes.

Yield:

Yields 1 cup liquid/drizzle/scoopable ganache. This is enough to cover 8 cupcakes. For piped cupcakes, you may want to double the Ganache to ensure plenty for piping. If whipping the Ganache, you’ll have close to 2 cups. This is enough for 8 cupcakes.

Troubleshooting Chocolate Ganache Issues:

Chocolate Not Melting: If your chocolate isn’t melting, it’s likely because it wasn’t chopped finely enough or the cream wasn’t warm enough. To remedy this, ensure you chop the chocolate into tiny pieces and warm the cream until it’s just simmering. I recommend using the stove rather than the microwave for even heating. If you find chocolate chunks in the cream, avoid the microwave and instead use a double boiler or place a heat-proof glass bowl over a small saucepan of simmering water. Be careful not to let the water’s surface touch the bottom of the glass bowl. Stir the Ganache constantly over the indirect heat until it becomes smooth.

Chocolate Seized: Seized chocolate results in a gritty and solid mass that won’t melt. Chocolate seizes when it encounters water, so be extremely cautious not to allow water into the bowl. For more information on dealing with overheated and seized chocolate, you can refer to a helpful article.

Greasy or Grainy Texture: To avoid a smooth or grainy ganache, use a glass or metal bowl, as plastic bowls may melt or produce an undesirable texture. Opt for high-quality chocolate instead of cheap chocolate chips, which can lead to a grainy ganache. When combining the chocolate and warm cream, use a spoon or a small rubber spatula, and avoid using a whisk. Whisk introduces too much air into the delicate melting chocolate, potentially causing the fat to separate and turn the Ganache greasy.

Piped Dark Chocolate Ganache:

If you’re craving a pure chocolate topping for your desserts, choose chocolate ganache. Once it cools and sets, you can pipe it onto your favorite chocolate cupcakes. My favorite piping tips for Ganache are the Wilton 1M piping tip, and the Ateco 844 piping tip are my favorites for piped chocolate ganache.

Whipped Dark Chocolate Ganache:

Let’s take chocolate ganache 1 step further. Did you know that you can beat Ganache into a whipped frosting consistency? Once the chocolate ganache cools completely, switch it on medium-high speed until light in color and fluffy in texture, about 4 minutes. Now you have a decadent mousse-like frosting without an onslaught of extra sugar. It’s perfect!

In Conclusion:

Dark chocolate ganache is a simple yet incredibly versatile recipe that adds a touch of sophistication to any dessert. With three ingredients and a few easy steps, you can create a luscious, glossy, and intensely chocolatey sauce to impress your friends and family. So, the next time you’re looking for a way to take your desserts to the next level, give this dark chocolate ganache a try. Your taste buds will thank you!

This is the ganache recipe I use for my Peanut Butter Chocolate Pie.

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