Dark chocolate ganache is a smooth mixture of dark chocolate and cream. Ganache is perfect for cake drips, filling layer cakes with, for icing your cakes with or even as a filling for homemade chocolates or truffles. If you want to know how to make velvety dark chocolate ganache keep reading.
Jump to RecipeDark Chocolate ganache is a versatile baking technique that everyone who likes to bake should master, as it can be used in so many different ways. Ganache can be used to ice your cakes, or to drip down the sides or, whipped up and piped onto cupcake, you can also use it to make your own homemade truffles too. Dark chocolate ganache is so easy to make and it won’t take long to master this technique.
Making ganache is all about the ratios of chocolate to cream, the recommended ratio for dark chocolate ganache is 1:1 (1 parts chocolate to 1 part cream). In this post I am going to share my recipe for dark chocolate ganache, that I use. Ganache is simple and it only require 3 ingredients to make.
What you need to make dark chocolate ganache
Tools
- Glass bowl
- Spatula
- Saucepan
Ingredients
200 g of Dark chocolate – Make sure you use real chocolate, and not candy melts or chocolate chips. You need to also make sure that the dark chocolate that you use is a good quality one too, as this will affect how well your ganache turns out and tastes. When you are looking for a good quality chocolate you need to make sure that the main ingredient is coco. Your chocolate will need to be finely chopped, as this helps when you are melting your chocolate into the cream.
200 ml of heavy cream
1 teaspoon of vanilla bean paste or vanilla extract – This is optional, but I recommend as it helps to enhance the flavour.
How to make velvety dark chocolate ganache
Prepare the Chocolate
Start by finely chopping the dark chocolate into small, pieces. This allows the chocolate to melt evenly and smoothly. Place the chopped chocolate in a heatproof bowl and set it aside.
Heat the Cream
In a small saucepan, heat your heavy cream over a medium heat until it starts to simmer, so it just starts to bubble at the sides of the saucepan. Keep a close eye on this as you don’t want it to boil. By simmering the cream this will make sure that the cream is hot enough to melt the chocolate, but not too hot to scorch it.
Combine the Ingredients
Once the cream stats to simmer, remove it from the heat and pour it over your chopped dark chocolate. Allow it to sit undisturbed for about 5 minutes so it softens the chocolate.
Stir and Melt
Using your spatula, gently stir the cream and chocolate mixture until the chocolate has completely melted and the mixture is smooth and glossy.
Add Vanilla
Add your vanilla extract to enhance the flavour, stir this into your mixture until it is combined.
Drip it
If you are using your ganache for dripping down the side of your cake, now is the time to do this. When dripping always do a test drip at the back of your cake first. If the drip is too runny add a little more chocolate and if it’s not runny enough, add a little more warmed cream.
Let it Cool
If using the ganache to fill your cake or to ice them you need to allow the ganache to cool first. Cool the ganache at room temperature for a few hours or overnight. If you need a thicker consistency, you can refrigerate it for a short period, but be careful not to let it become too firm. If you are leaving for a few hours or more, place some cling wrap over the surface of the ganache as this will prevent the ganache from developing a crust.
Its ready to use
Now your dark chocolate ganache is now ready to be used as you choose. If you are using the dark chocolate ganache for icing the outside of your cake, you are good to go. If you are using the ganache to fill your cake or to pipe onto cupcakes, use a mixer to whip this up until the ganache becomes lovely and light and fluffy, then fill your cake or pipe away!
Storage and shelf life
If you have leftover ganache, store it in an airtight container in the fridge. Ganache will keep well in the fridge for up to a week. When you are ready to use your ganache again, you can either allow your ganache to come to room temperature naturally or gently reheat the ganache in the microwave in 10 second bursts.
Final Word
I love using ganache on my cakes, it adds such a rich and smooth, velvety taste and texture to cakes. When you drip ganache down the sides or your cakes this gives a lovely design and contrast to your cakes. Ganache is also great whipped and piped onto cupcakes too, as it holds the shape of the design while adding the delicious chocolatey goodness. Basically, chocolate ganache can be used in so many different ways its worth mastering. It took me a couple of tries to find the recipe / ratios that worked for me, but I got there and it is totally worth it.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
How to Make Creamy Milk Chocolate Ganache
How to make 4 ingredient American Buttercream Icing
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Happy Making!
😊
Velvety Dark Chocolate Ganache
Ingredients
- 200 g Dark Chocolate
- 200 ml Heavy cream
- 1 tsp Vanilla bean paste or vanilla extract
Instructions
- Start by finely chopping the dark chocolate into small,pieces. This allows the chocolate to melt evenly and smoothly. Place the chopped chocolate in a heat proof bowl and set it aside.
- In a small saucepan, heat your heavy cream over a medium heat until it starts to simmer, so it just starts to bubble at the sides of the saucepan. Keep a close eye on this as you don’t want it to boil. By simmering the cream this will make sure that the cream is hot enough to melt the chocolate, but not too hot to scorch it.
- Once the cream stats to simmer, remove it from the heat and pour it over your chopped dark chocolate. Allow it to sit undisturbed for about 5 minutes so it softens the chocolate.
- Using your spatula, gently stir the cream and chocolate mixture until the chocolate has completely melted and the mixture is smooth and glossy.
- Add your vanilla extract to enhance the flavour, stir this into your mixture until it is combined.
- If you are using your ganache for dripping down the side of your cake, now is the time to do this. When dripping always do a test drip at the back of your cake and if this is too runny add a little more chocolate and if it’s not runny enough, add a little more slightly warmed cream.
- If you are using your ganache for filling your cake or for icing them you need to allow the ganache to cool first. Cool the ganache at room temperature for a few hours or overnight. If you need a thicker consistency, you can refrigerate it for a short period, but be careful not to let it become too firm. If you are leaving for a few hours or more, place some cling wrap over the surface of the ganache as this will prevent the ganache from developing a crust.
- Now your dark chocolate ganache is now ready to be used as you choose. If you are going to be using the dark chocolate ganache for icing the outside of your cake, you are good to go. If you are using the ganache to fill your cake or to pipe onto cupcakes either pop the ganache into your stand mixer or use an electric hand mixer and whip this up until the ganache becomes lovely and light and fluffy, then fill your cake or pipe away!
