Dark Chocolate Ganache for Fillings and Frostings
A silky, glossy dark chocolate ganache that works beautifully as a cake filling or a luxurious drizzle over desserts. With a hint of rum and vanilla, it brings depth and elegance to any sweet creation.
🛒 Ingredients
4 servings
- 150 g dark chocolate (70% cacao), finely chopped
- 100 ml heavy cream
- 30 g unsalted butter, cubed
- 1 tbsp dark rum
- 1 tsp vanilla extract
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Directions
- 1
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream over low heat until it just begins to simmer.
- 2
Pour the hot cream over the chocolate in three additions, stirring vigorously from the center outward each time until the mixture is smooth and glossy.
- 3
Add the butter, rum, and vanilla extract. Stir until fully incorporated and the ganache is silky and uniform.
- 4
Use warm as a poured glaze or refrigerate for 30–45 minutes until firm enough to pipe as a filling or decorative frosting.
💡 Chef's Tip
For an extra-glossy finish, blend the ganache with an immersion blender for 30 seconds. Store in an airtight container in the fridge for up to 5 days; reheat gently over a bain-marie.
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