Black Chocolate Ganache Recipe

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Black chocolate ganache is perfect for creating rich, elegant cakes or Halloween treats. 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.

Prep Time 15

Resting Time 2

Total Time 2 15

Servings

Calories 4623kcal

Author Fay

EQUIPMENT

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

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.

NUTRITION