Easy Dark Chocolate Ganache
A smooth and rich dark chocolate ganache ready in just 10 minutes — the secret to professional-looking desserts at home. Perfect as a glaze, filling, or frosting for cakes and tarts. A timeless French pastry classic made simple.
🛒 Ingredients
1 servings
- 300 g (10.5 oz) dark couverture chocolate (70% cocoa)
- 200 ml (¾ cup) heavy whipping cream
- 20 g (1½ tbsp) unsalted butter
- 1 teaspoon pure vanilla extract
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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 boil.
- 3
Pour the hot cream over the chopped chocolate in three additions, stirring gently from the center with a spatula each time.
- 4
Add the diced butter and vanilla extract. Stir until the ganache is completely smooth and glossy.
- 5
Allow to cool at room temperature for 15–20 minutes before using as a glaze, or refrigerate for 1 hour for a thicker, spreadable consistency.
💡 Chef's Tip
For an even shinier ganache, add a teaspoon of glucose syrup to the cream. Flavor variations: try rum, espresso, or orange zest for a unique twist.
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