Hello my lovelies!
Here is another basic recipe of the French pastry. A simple recipe that you will be able to use in several ways. Please welcome the whipped dark chocolate ganache!!
I already gave you my recipe of whipped white chocolate and vanilla ganache. Today, the recipe is very similar.
What counts are the 3 following points:
– the quality of the chocolate you will use. I always recommend not to neglect this topic especially if you want to have a not too fat and not too sweet ganache. I used the chocolate Force Noire by Cacao Barry. I love it!!
– the type of cream: 30% fat at least…
– the resting time in the fridge. This recipe requires to have some time ahead of you… It won’t answer the following question “I have 20 minutes, what kind of dessert can I make??”.
The fun part of this ganache is that you will enjoy decorating any kind of cake: Number Cakes, cupcakes, layer cakes, chocolate tarts, etc… Make something beautiful with something good and tasty…
Your ganache will be quite dark when resting in your fridge. When you’ll start whipping it, it will get lighter and soon it will have a milk chocolate color. That’s okay, don’t worry… It’s actually creamy chocolate… 😉
Other ganache recipes available on the site:
Vanilla and white chocolate ganache
Ruby chocolate whipped ganache
Dark chocolate whipped ganache
Caramel whipped ganachePraline whipped ganache
More Delicious Ideas
Today, dark chocolate whipped ganache is in the spotlight. This recipe is not only delicious, but also incredibly versatile for a variety of sweet creations. For instance, you could pair it with a chocolate meringue for a light and airy dessert, or use it on a chocolate almond sweet pastry crust for a rich tart. If you enjoy creamy textures, I also recommend trying my chocolate crémeux, which goes wonderfully with this ganache. And for chocolate lovers, don’t miss my recipe for ruby chocolate whipped ganache, which brings a pop of color and originality to your desserts. So, are you ready to dive into this delicious chocolatey adventure?
Are you ready? Shall we?
The recipe, Chef!
Pour 50 g of cream in a saucepan. Add the honey. Heat until it boils. Stop heating immediately. Add the chocolate and mix. Add the 150 g of cream, mix. Place a clingfilm directly on the mixture so that there's no air remaining. Set aside in your fridge for at least 4 hours. Place the bowl and whisk in your freezer for a few minutes. When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache. Garnish immediately your cake, cupcake, ...Whipped Dark Chocolate Ganache
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