Dark Chocolate Ganache Recipe

We've perfected the ultimate dark chocolate cream ganache recipe for covering your cakes. This ganache is rich, delicious, and a definite crowd-pleaser. Dark chocolate ganache can be slightly temperamental if it gets too warm due to its higher fat content. Follow our steps below, and you’ll achieve perfect results every time.

Ingredients:

• Cream:

  • Must be 35-40% fat content. In the USA, this is heavy whipping cream; in the UK, it's called whipping cream; and in Ireland, it's single cream.
  • Ensure you're using the correct cream to set your ganache properly.

• Chocolate:

  • Use couverture chocolate for the best results. This type of chocolate contains cocoa butter.
  • Avoid chocolate chips meant for cookies, as they don't melt well.

Frost Form Dark Chocolate Ganache Recipe Chart: 

- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Method:

1. Combine Ingredients:

   • Mix both your cream and chocolate in a microwave-safe bowl and give it a stir.

2. Initial Heating:

   • Place the bowl in the microwave and heat on full power for 1 minute. Remove and stir.

3. Continued Heating:

   • Repeat step 2, then heat in 30-second bursts, stirring well each time. As it continues to melt, reduce the bursts to 15 seconds until fully melted. Be careful not to overheat!

4. Ready to Use:

   • Your ganache is now ready for immediate use. Pipe it into your Frost Form using a large (18”-21”) piping bag for the best results.

Tip:

• Using a mix of milk and dark chocolate is ideal for adding black coloring, as you won’t need as much compared to white chocolate ganache.

Setting Time:

• Chill for at least 2 hours in the fridge or 45 minutes in the freezer.

Storage:

• Leftover ganache can be set in the fridge and rolled into truffles or dipped in nuts or chocolate—delicious!
• Store for up to one week in the fridge or freeze for 1-2 months.

Sizing Guide:

• This recipe makes enough ganache for a 7" high cake. For different heights, divide the ingredients by 7 and multiply by your desired height.