French Chocolate Ganache

Name: French Chocolate Ganache
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: french
Ingredients: 200 g dark chocolate (approx. 60–70% cocoa), finely chopped; 200 g heavy cream (at least 36% fat); 20 g butter, room temperature and diced; 1 pinch flaky sea salt

By Culiora

Fransk choklad ganache served on a plate, photographed in natural light

Classic French chocolate ganache made with quality dark chocolate and heavy cream. This silky emulsion can be used as a glossy glaze, a filling for cakes and macarons, or whipped into a fluffy frosting once cooled.

Servings: 6
Prep time: 10 min
Cook time: 5 min
Total time: 15 min

Ingredients

200 g dark chocolate (approx. 60–70% cocoa), finely chopped
200 g heavy cream (at least 36% fat)
20 g butter, room temperature and diced
1 pinch flaky sea salt

Instructions

Finely and evenly chop the dark chocolate so that it melts uniformly. Place the chopped chocolate into a heatproof glass or metal bowl.
Pour the heavy cream into a small saucepan. Heat over medium heat until it just begins to simmer around the edges (about 85–90 °C), but do not let it come to a rolling boil.
Pour the hot cream evenly over the chopped chocolate. Let it sit completely undisturbed for 2–3 minutes to allow the residual heat to melt the chocolate.
Gently stir with a rubber spatula or a small whisk in small circular motions, starting from the center of the bowl. Gradually work outward toward the edges until a glossy, smooth emulsion free of air bubbles forms.
Add the room-temperature butter and flaky sea salt. Stir until the butter has completely melted and the ganache is smooth and mirror-like.
Use immediately as a pourable glaze, or allow to cool at room temperature (about 1–2 hours) to reach a spreadable consistency for cake fillings and truffles.