📝 About This Recipe
Originating from the heart of French patisserie, this ganache is the ultimate marriage of rich cocoa and luscious cream. It boasts a glossy, mirror-like finish and a texture that transitions from a pourable glaze to a spreadable truffle-like dream as it cools. Whether used as a decadent fruit dip or a sophisticated spread for warm brioche, this recipe balances deep bitterness with a hint of sea salt and aromatic vanilla.
🥗 Ingredients
The Chocolate Base
- 8 ounces Dark Chocolate (60-70% cacao, finely chopped into uniform shards)
- 2 ounces Milk Chocolate (high-quality, finely chopped for a touch of sweetness)
The Liquid Gold
- 1 cup Heavy Whipping Cream (minimum 36% fat content)
- 2 tablespoons Unsalted Butter (cubed and at room temperature for extra shine)
- 1 tablespoon Light Corn Syrup (optional, for a professional glossy finish)
Flavor Enhancers
- 1 teaspoon Pure Vanilla Extract (adds depth and aroma)
- 1/2 teaspoon Espresso Powder (intensifies the chocolate flavor without tasting like coffee)
- 1/4 teaspoon Flaky Sea Salt (to balance the richness)
- 1 tablespoon Grand Marnier or Cognac (optional, for a sophisticated adult twist)
👨🍳 Instructions
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1
Finely chop the dark and milk chocolate using a serrated knife. Small, uniform pieces are crucial to ensure the chocolate melts evenly without overheating.
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2
Place the chopped chocolate, espresso powder, and sea salt into a medium-sized heatproof glass or stainless steel bowl. Set aside.
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3
In a small heavy-bottomed saucepan, combine the heavy whipping cream and light corn syrup. Stir over medium heat until it begins to gently simmer.
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4
Watch the cream closely; as soon as small bubbles form around the edges (a gentle scald), remove it from the heat immediately. Do not let it reach a rolling boil.
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5
Pour the hot cream directly over the chopped chocolate, ensuring all pieces are completely submerged. Do not stir yet!
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6
Cover the bowl with a large plate or plastic wrap to trap the heat. Let it sit undisturbed for exactly 5 minutes. This allows the chocolate to soften gently.
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7
Remove the cover. Starting from the center of the bowl, begin stirring in small concentric circles with a rubber spatula or whisk.
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8
Continue stirring slowly until the mixture emulsifies and becomes perfectly smooth and glossy. Avoid vigorous whisking to prevent air bubbles.
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9
Add the room-temperature butter cubes one at a time, stirring until each is fully incorporated. This adds a luxurious mouthfeel and a beautiful sheen.
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10
Stir in the vanilla extract and the optional liqueur until well combined.
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11
Let the ganache sit at room temperature for 15-20 minutes to thicken slightly if using as a dip, or up to 2 hours for a spreadable consistency.
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12
Transfer to a serving bowl. If not serving immediately, press plastic wrap directly onto the surface of the ganache to prevent a skin from forming.
💡 Chef's Tips
Always use high-quality chocolate bars rather than chocolate chips, as chips contain stabilizers that prevent a smooth melt. If your ganache 'breaks' or looks oily, whisk in a teaspoon of warm milk at a time until it comes back together. For a lighter, mousse-like spread, let the ganache cool completely and then whip it with a hand mixer for 2 minutes. Avoid getting even a single drop of water into the chocolate, as this will cause it to 'seize' and become grainy. To reheat, use a double boiler or 10-second intervals in the microwave to prevent scorching the delicate fats.
🍽️ Serving Suggestions
Serve warm as a dip with fresh strawberries, sliced bananas, and crisp Granny Smith apples. Drizzle over toasted pound cake or use as a rich spread for warm, buttery croissants. Pair with a glass of bold Cabernet Sauvignon or a smoky Stout beer to complement the dark cocoa notes. Use as a decadent topping for vanilla bean gelato or a classic New York cheesecake. Serve alongside salty pretzels and marshmallows for a sophisticated DIY fondue platter.