Dark Chocolate Butter Ganache

dark chocolate ganache

This dark chocolate ganache is enhanced with butter, making it richer and even creamier than a classic chocolate/cream ganache. Use it as the frosting for our Bûche de Noël, or anytime you want a smooth, spreadable ganache. The recipe maybe doubled or tripled.

Image: Dédé Wilson

Dark Chocolate Ganache
Makes: Makes about 2 ¾ cups
  • 12 ounces semisweet chocolate,
finely chopped, such as Callebaut
  • 2⁄3 cup heavy cream
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces
  1. Melt chocolate and cream in the top of a double boiler, whisking often until smooth. Remove from heat and gradually whisk in butter, piece by piece until absorbed and the ganache is smooth. Scrape into a bowl and cool at room temperature until thick enough to spread. This will take several hours or you can place over an ice bath, stirring often so that the edges do not chill too firm before the center. Ganache is now ready to spread and use as a frosting. You may refrigerate and store it for up to 1 week in an airtight container, but it will need to be softened before use. See Tips below.

Bakepedia Tips

  • If the icing gets too cold over an ice bath, or has been refrigerated, you can microwave it in 10-second bursts until the correct texture is achieved.

3 Responses to Dark Chocolate Butter Ganache

  1. Susie June 12, 2015 at 11:58 am #

    With the recipe above, can I put it in the mixture on high speed to create a nice fluffy mouse type buttercream effect to cover my cake and use as filling?

    • Dede Wilson June 12, 2015 at 12:05 pm #

      Susie, whipped ganache’s usually have a higher proportion of cream. This one is meant to be thick, satiny and dense.

  2. Fiwi December 22, 2018 at 1:17 pm #

    I’d like to use this recipe for my Bûche de Noël. Does it pipe well? I would prefer to pipe it onto the cake rather than spread it.

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