Black chocolate ganache is perfect for creating rich, elegant cakes. Using dark chocolate as the base minimizes the need for a lot of black gel color, ensuring a perfect consistency and taste without the risk of ending up with grey ganache.
The first colored ganache I experimented with was my Pink Chocolate Ganache and needless to say, I became hooked!
Why start with Dark Chocolate?
Using dark chocolate as a base for making black ganache or black buttercream is crucial for achieving a deep, rich black color without compromising the taste or consistency. Dark chocolate naturally has a deep color, which minimizes the need for a lot of black gel color.
Adding too much gel color to a lighter base, like white chocolate, can result in a grey hue instead of true black. Additionally, excessive gel color can affect the texture and flavor, making the ganache or buttercream less desirable. Therefore, dark chocolate ensures a perfect balance of color, taste, and texture.
Ingredients In Black Chocolate Ganache
Dark Chocolate (600g/21.2 oz): This is the primary ingredient providing a rich, deep base for the ganache. Dark chocolate, with its intense color and flavor, reduces the need for excessive black gel color. This ensures the ganache remains flavorful and smooth. Using high-quality dark chocolate is essential for the best results.
Heavy Cream (300g/10.6 oz): Heavy cream creates the smooth, creamy texture of a good ganache. The cream's fat content achieves a luxurious consistency. This makes the black chocolate ganache ideal for layering and covering cakes. It also balances the chocolate's richness, resulting in a perfectly smooth mixture.
Black Gel Color (1 Teaspoon/more if desired): This ingredient enhances the dark chocolate to achieve a true black color. Since dark chocolate is the base, only a small amount of black gel color is needed. This reaches the desired intensity. Adding too much gel color can alter the ganache's consistency and taste. Use it sparingly to maintain the perfect texture and flavor.
How To Make Black Chocolate Ganache
Prepare the Chocolate: If using a block of dark chocolate, chop it into small, even pieces. This helps the chocolate melt faster and more evenly when the hot cream is added. Place the chopped chocolate in a heatproof bowl.
Add Gel Color: Add 1 teaspoon of black gel color to the bowl with the chopped chocolate. The gel color will enhance the dark chocolate to achieve a deep black ganache. You can adjust the amount later if a deeper color is desired.
Heat the Cream: Measure 300g (10.6 oz) of heavy cream and pour it into a small saucepan. Place the saucepan over medium heat. Heat the cream until it just begins to boil. You’ll see small bubbles forming around the edges.
Pour the Cream Over the Chocolate: Once the cream reaches the boiling point, immediately pour it over the chocolate and gel color in the heatproof bowl. Ensure that all the chocolate pieces are completely submerged in the hot cream. Allow the mixture to sit undisturbed for two minutes.
Stir the Ganache: After two minutes, use a silicone spatula to start stirring the mixture. Begin stirring from the center of the bowl and work your way outward in small circles. Continue stirring until all the chocolate is melted and the mixture becomes smooth and glossy.
Cool the Ganache: Allow the ganache to cool at room temperature. This cooling process typically takes 2-3 hours, but the time can vary depending on the ambient temperature. The ganache should reach a spreadable consistency similar to peanut butter.
Check Consistency: The ganache is ready to use when it has a thick, spreadable consistency. It should hold its shape well and be easy to spread over a cake without running.
Using The Black Chocolate Ganache
This quantity of ganache is enough to cover a two-layer 8-inch cake, a 6-inch three-layer cake, or a 7-inch three-layer cake. To use, spread the ganache evenly over the cake layers using a spatula, starting from the center and working outward. For a smooth finish, you can use a bench scraper to even out the sides and top.
Fay's Pro Tip
Use a Double Boiler for Melting: If you find the chocolate isn't melting smoothly when you add the hot cream, use a double boiler. Place the bowl with the chocolate and cream mixture over a pot of simmering water. Stir continuously until the chocolate is fully melted and the black chocolate ganache is smooth and glossy. This method provides gentle, even heat and helps prevent overheating or scorching the chocolate.
Variations
Flavored Black Chocolate Ganache:
- Espresso Ganache: Add 1-2 teaspoons of instant espresso powder to the hot cream before pouring it over the chocolate. The espresso enhances the chocolate flavor, giving the ganache a rich, coffee-infused taste.
- Orange Ganache: Add 1 teaspoon of finely grated orange zest or a few drops of orange extract to the mixture. The citrus flavor pairs beautifully with dark chocolate, adding a bright, zesty note.
Spiced Ganache:
- Cinnamon Ganache: Stir in 1 teaspoon of ground cinnamon into the hot cream before combining it with the chocolate. This adds a warm, spicy flavor that complements the richness of the dark chocolate.
- Chili Ganache: Add a pinch of cayenne pepper or a teaspoon of chili powder to the hot cream. This creates a subtly spicy black chocolate ganache that provides a delightful contrast to the sweet chocolate.
Liquor-Infused Black Chocolate Ganache:
- Baileys Ganache: Replace 2-3 tablespoons of the heavy cream with Baileys Irish Cream. This gives the ganache a creamy, boozy flavor that's perfect for adult desserts.
- Rum Ganache: Add 1-2 tablespoons of dark rum to the ganache mixture after the chocolate has melted. The rum adds a deep, rich flavor that enhances the dark chocolate.
Nutty Ganache:
- Hazelnut Ganache: Mix in 2-3 tablespoons of hazelnut liqueur or finely ground hazelnuts. The nutty flavor pairs wonderfully with dark chocolate, adding a layer of complexity.
- Almond Ganache: Add 1 teaspoon of almond extract or 2 tablespoons of amaretto to the ganache. The almond flavor adds a sweet, nutty note to the rich black chocolate ganache.
Buttercream and Frosting Recipes
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Frequently Asked Questions about Black Chocolate Ganache
You can, but the color won't be as intense. Dark chocolate is best for achieving a true black ganache with minimal gel color. Also the ratio of chocolate to cream will need to change to 2.5:1 in order to get the right consistency;
Store the ganache in an airtight container in the refrigerator for up to one week. Reheat gently before using. This can be done in the microwave in 10 second bursts.
Yes, you can freeze the ganache for up to three months. Thaw it in the refrigerator overnight and reheat gently before using.
Yes, you can add extracts, spices, or liquors to enhance the flavor. Just add them to the hot cream before mixing with the chocolate.
Black Chocolate Ganache Recipe
INGREDIENTS
- 600 g (21.2 oz) dark chocolate
- 300 g (10.6 oz) heavy cream
- 1 teaspoon (1 teaspoon) black gel food color amount varies with each brand
EQUIPMENT
INSTRUCTIONS
- Prep the Chocolate: If using a block of chocolate, chop it into small pieces for quicker melting.
- Combine Ingredients: Place the chocolate and black gel color in a heatproof bowl.
- Heat the Cream: Warm the cream on the stovetop, removing it just as it begins to boil.
- Pour and Submerge: Pour the hot cream over the chocolate. Shimmy or agitate the bowl to ensure the chocolate is fully submerged.
- Rest and Stir: Let sit for two minutes, then stir with a silicone spatula until smooth and glossy. Add more black gel color if a deeper color is desired.
- Cool to Spread: Let the ganache sit at room temperature for 2-3 hours until it reaches a spreadable consistency. The cooling time can vary based on the weather.
- Ready to Use: The ganache is ready when it has a peanut butter-like consistency. This amount is enough to cover a two-layer 8-inch cake or a 6-inch three-layer cake or a 7-inch three-layer cake.
NOTES
- Use Quality Chocolate: Choose high-quality dark chocolate for the best flavor and texture.
- Proper Heating: Avoid overheating the cream to prevent it from separating.
- Smooth Finish: Ensure the ganache is thoroughly mixed to achieve a glossy, smooth finish.
- Storage: Store unused ganache in the fridge, and reheat gently if needed for reuse. Zap in the microwave in 10-second increments only.
- Color Adjustment: Add gel color gradually to control the intensity of the black color.
Susana says
You are amazing and everything you create and for that, thank you.
Fay says
Awwww thank you so much Susana! That’s such a sweet thing to say.