Dark Chocolate Ganache
This classic French ganache transforms any homemade cake into a bakery-worthy showstopper. Rich, glossy, and deeply chocolatey, it comes together in minutes using just a handful of quality ingredients. Use it as a silky poured glaze or let it set into a luscious filling.
🛒 Ingredients
4 servings
- 200 ml heavy whipping cream (30% fat)
- 200 g dark chocolate (70% cocoa), finely chopped
- 20 g unsalted butter, diced
- 1 pinch of sea salt flakes
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Directions
- 1
Finely chop the dark chocolate with a knife and place it in a heatproof bowl.
- 2
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — do not let it reach a full boil.
- 3
Pour the hot cream over the chopped chocolate in three additions, stirring gently from the center outward each time to build a smooth, stable emulsion.
- 4
Add the diced butter and sea salt flakes, stirring until the ganache is completely smooth and glossy.
- 5
For a pourable glaze, use warm at around 35°C (95°F). For a firm filling, allow to cool at room temperature for 2 hours before spreading.
💡 Chef's Tip
The quality of your chocolate makes all the difference — choose a couverture chocolate with at least 64% cocoa. If your ganache splits and looks grainy, whisk in a teaspoon of warm cream to bring it back together.
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