We learned this easy and classic chocolate ganache recipe at Le Cordon Bleu in Paris while learning how to make macarons (…or in English spelled Macaroons). Click here for the macaron recipe. This ganache was used to pipe into the center of the macarons but could be used for topping a cake, cupcakes etc.
* Makes enough to fill 30 macarons or about 1 cup of ganache
- 130 g couverture chocolate (70%)
* Couverture chocolate in Paris is sold in a large bag and is basically little rounds of chocolate so it is easy to melt. If you are using a chocolate block, first chop it with a serrated knife.
- 150 ml whipping cream (35%)
- 10 g honey
- 20 ml coffee extract (optional)
* The coffee extract was used in this recipe for the coffee macarons but you can omit it entirely.
* You can also crush high quality coffee beans and add these for a coffee flavor.
- Place chocolate pieces (or grated chocolate) into a metal or glass bowl.
- On the stove top on high heat, heat the cream, honey and coffee extract (if using) bringing to a boil.
- Once it comes to a boil, shut if off and pour over the chocolate.
- Use a whisk and mix until shiny.
- Let the ganache cool and then mix to thicken.
* Chef Daniel Bertrand’s tips:
1. If you over mix it will lighten in color and look more like milk chocolate and become less appetizing to true chocolate lovers.
2.To cool the mixture quicker, you can fill the bottom of a larger bowl with ice cubes and set the bowl of ganache on top.
- Once cool, spread on your dessert or transfer to a piping bag to decorate.
Whisks at Le Cordon Bleu: