Dark Chocolate Ganache

Preparation info
  • Yield:

    1.2 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Heavy cream 600 g 1 lb 5.15 oz 50


  1. Bring the heavy cream to a boil and pour it over the dark chocolate.
  2. Let sit for 10 seconds, and then stir the cream into the chocolate to create a homogeneous mix.
  3. When the mixture cools to about 30°C/86°F, stir in the soft butter. You will need to “push” it into the ganache with the rubber spatula, pressing against the side of the bowl. At this temp