This recipe is for the best French dark chocolate Ganache you have ever tried. The surprising part? It is incredibly simple to make. The ganache is rich, not too sweet, and decadently unctuous. The result is a glossy, brilliant ganache that is the perfect topping for cakes, filling for pies or a chocolate cake filling.
- 320 grams of dark chocolate (we use Valhrona 70% Dark Bittersweet Chocolate Callets) This equals very roughly 2 cups but I recommend using the scale!
- 50 grams of butter (about 3.5 tbsp)
- 473 grams of heavy cream (1 pint)
- 1 tbsp of Grand Marnier (or whichever liquor you prefer. Note this addition is optional - the Ganache tastes delicious without the added liquor)
- Take the cream out of the fridge 30 minutes before you begin the recipe to allow it to warm a little.
- Put the chocolate and butter into a heat safe bowl. I use these glass duralex bowls.
- Melt the chocolate. If you have a chocolate melt function on your microwave, feel free to use this. Or else use the bain-marie technique (put the chocolate in a double boiler - gently melt while stirring with a silicone spatula constantly over a few inches boiling water). Whichever way you choose to melt your chocolate, make sure to stop before the chocolate is fully melted, while there still are a few big chunks of chocolate left.
- Stir with a silicone spatula (not a whisk!) to get all the chocolate clumps out. They will melt into the mixture.
- Add the cream that has warmed to almost room temperature.
- Continue to mix with the silicone spatula until the ganache is smooth and glossy.
- Pour in the Grand Marnier and mix again.
- Allow the ganache to cool before adding it to your dessert.
So simple and you have a beautiful French Dark Chocolate Ganache to serve as you wish!
*Le Chef's tip for a smooth, shiny ganache is to use a silicone spatula to stir instead of a whisk. A whisk adds air bubbles to the ganache which you don't want. You want it mirror smooth.