Silky Chocolate Ganache – bittersweet
If you are a fan of dark chocolate, you are going to love this ganache recipe.
It pipes beautifully and like a dream on your cupcakes and pairs wonderfully on chocolate cupcakes or chocolate sheet cakes or as a filling between macarons.
This ganache is silky smooth and so delicious.
Before you start
Read the recipe completely; make sure you have everything you need.
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Silky ganache
When making this Silky ganache, it's important to use good-quality dark chocolate, such as Valrhona or another reputable brand. Most chocolate bars from the grocery store contain additives or artificial ingredients that can prevent achieving the silky consistency desired in ganache.
I prefer using Valrhona 66% for this recipe; the depth of flavor you get from bittersweet chocolate is exceptional!
In this recipe, I use glucose, which gives the ganache a beautiful shine, keeps it smooth, and extends its shelf life. You can substitute glucose with light corn syrup or honey. Even if you're not a fan of coffee, I recommend adding the espresso powder; it enhances the chocolate without overpowering it.
Instant espresso powder is not the same as ground espresso. It dissolves instantly in hot water instead of having to be prepared in an espresso machine. It's available in most supermarkets in the coffee aisle.
Small Batch Silky Chocolate Ganache
- 250 grams heavy cream (35 to 40%)
- 50 grams glucose syrup or light corn syrup, or honey
- 1-2 teaspoons instant espresso powder
- 1/2 teaspoon sea salt flakes
- 200 grams best-quality dark chocolate, bittersweet (66 to 72%), finely chopped
- 75 grams of unsalted or salted butter, diced and softened
Medium Batch Silky Chocolate Ganache
- 500 grams heavy cream (35 to 40%)
- 100 grams glucose syrup or light corn syrup, or honey
- 2-4 teaspoons instant espresso powder
- 1 teaspoon sea salt flakes
- 400 grams best-quality dark bittersweet chocolate (66 to 72%), finely chopped
- 150 grams unsalted or salted butter, diced and softened
Silky Ganache
- Before You Start: When I created this recipe, I added the butter at the very end, but lately, I've been adding it at the beginning together with the cream when I warm it because it works just as fine. The benefit is you don't have to wait for the butter to soften. So, whether you add it at the beginning or the end, it will be fine.
- Baker's Tip: Make sure you're using high-quality dark chocolate, I use Valrhona 66%, and avoid chocolate bars with additives or artificial stuff. You want that silky smoothness in your ganache.
- Get your dark chocolate finely chopped up. No need to chop if using chocolate callets that are not too large.
- The quantities listed below in the directions are for the small batch. If you prefer to make the medium batch, Scroll down for the medium batch directions.
- Place 200 grams of dark chocolate in a heatproof bowl or a large measuring jar. Add 75 grams of softened diced unsalted butter on top. If you prefer, you can add the butter to the saucepan instead, as mentioned below.
- In a medium-sized saucepan, mix together 250 grams of heavy cream, 1 to 2 teaspoons of instant espresso powder, 50 grams glucose syrup, and 1/2 teaspoon of sea salt flakes. If you haven't added the butter to the chocolate, add it to the saucepan now. Give it a good stir and heat it over medium heat until the cream reaches about 80°C / 175°F (you'll see bubbles at the edges). Once it's there, take it off the heat.
- Quickly pour that hot cream mix over your chopped dark chocolate and butter. Then, wait for 2 minutes.
- Use a bottle spatula to stir the center in small circular motions until fully emulsified. You're looking for everything to meld together into a smooth, silky, and shiny ganache. Be gentle here; you don't want to whisk too vigorously and create air bubbles. If you prefer, you can use a hand blender and give it a quick blend to fully emulsify it.
- Pour your gorgeous ganache into a clean container. After pouring it into a clean container, you might notice some bubbles forming. If you prefer a smoother appearance without bubbles, simply tap the container gently on the kitchen counter a few times. This action will help remove the bubbles and give your ganache a more even and silky texture.
- Let it cool down and then cover the bowl loosely with plastic wrap. Keep it on your kitchen counter (no need to refrigerate) until it firms up but is still spreadable. This usually takes 1 to 4 hours, or even overnight, depending on your kitchen's temperature and the chocolate's cocoa content.
- Once it's set, pipe it onto your cupcakes or spread it over your chocolate sheet cake.
- For leftovers, store the ganache and your cupcakes at room temperature. No need to refrigerate, but you can if you prefer once it is on the cupcakes or cakes.
- Enjoy your deliciously silky ganache!
Instructions (Medium Batch)
- Place 400 grams of dark chocolate in a heatproof bowl or a large measuring jar. Add 150 grams of softened diced unsalted butter on top. If you prefer, you can add the butter to the saucepan instead.
- In a medium-sized saucepan, mix together 500 grams of heavy cream, 2 to 4 teaspoons of instant espresso powder, 100 grams glucose syrup, and 1 teaspoon of sea salt flakes. If you haven't added the butter to the chocolate, add it to the saucepan now. Give it a good stir and heat it over medium heat until the cream reaches about 80°C / 175°F (you'll see bubbles at the edges). Once it's there, take it off the heat.
- Quickly pour that hot cream mix over your chopped dark chocolate and butter. Then, wait for 2 minutes.
- Use a bottle spatula to stir the center in small circular motions until fully emulsified. You're looking for everything to meld together into a smooth, silky, and shiny ganache. Be gentle here; you don't want to whisk too vigorously and create air bubbles. If you prefer, you can use a hand blender and give it a quick blend to fully emulsify it.
- Pour your gorgeous ganache into a clean container. After pouring it into a clean container, you might notice some bubbles forming. If you prefer a smoother appearance without bubbles, simply tap the container gently on the kitchen counter a few times. This action will help remove the bubbles and give your ganache a more even and silky texture.
- Let it cool down and then cover the bowl loosely with plastic wrap. Keep it on your kitchen counter (no need to refrigerate) until it firms up but is still spreadable. This usually takes 1 to 4 hours, or even overnight, depending on your kitchen's temperature and the chocolate's cocoa content.
- Once it's set, pipe it onto your cupcakes or spread it over your chocolate sheet cake.
- For leftovers, store the ganache and your cupcakes at room temperature. No need to refrigerate, but you can if you prefer once it is on the cupcakes or cakes.
- Enjoy your deliciously silky ganache!
