Dark Chocolate Ganache for Macarons

Dark Chocolate Ganache made with a few ingredients. This is the basic ganache to fill macarons. If you want to make creamy, smooth and perfectly rich Dark Chocolate Ganache for macarons then this is the best recipe you can find. Check also my tips for making perfect ganache and recipe of Milk Chocolate Ganache for Macarons.

Ingredients you’ll need for this recipe

• Dark chocolate. Use your favorite brand. I used Callebaut Dark Chocolate.
• Heavy whipping cream. Do not use milk or half and halt.
• Glucose syrup. Could be substitute with corn syrup, honey or inverted sugar.
• Butter. I used unsalted butter for this recipe.
• Salt. Important ingredient, do not skip it.

How to make Dark Chocolate Ganache for Macarons

Chop dark chocolate with a sharp knife if needed and place it in the plastic cup or bowl. If you are using chocolate that comes in collets then no need to chop it. In the small saucepan heat heavy cream and glucose syrup. Mixture should be hot and steaming, but do not boil it! Add the hot cream mixture to the dark chocolate and let it sit for 2-3 minutes. If you are doubling this recipe then let mixture sit longer. With the help of a rubber spatula stir chocolate and make sure it all melted. Scrape the sides and bottom of the cup or bowl.

Tip from Marina: I would not recommend using whisk to mix the ganache. This will create air bubbles and affect texture of the ganache.

Emulsify ganache with hand blender. Hold blender at an angle and keep it at the bottom to prevent incorporating too much air bubbles. Add pinch of salt and butter. Emulsify again for 5-10 seconds. Ganache should be smooth and silky.

Transfer ganache to a flat container and cover with the plastic wrap “to contact”. Let ganache set for about 1 hour at room temperature. I would not recommend putting dark chocolate ganache into the fridge before pipping as it will change the silky texture. This ganache is very stable and not runny. Could be flavored with any extracts, like mint or Amoretti Natural Flavors. My favorite is to pair with raspberry confit.

Tip from Marina: This ganache sets very fast, I would recommend baking macaron shells first.

Tips for marking Dark Chocolate Ganache

• use hight quality dark chocolate. Valrhona or Callebaut are my favorite. Store bought dark chocolate like Ghirardelli will also work.
• heavy cram or heavy whipping cream works the best for making ganache. Do not use half and half or milk.
• do not skip salt in this recipe.
• use unsalted butter 82% Fat.
• do not skip step to use emulsify blender
• keep ganache on the counter top at room temperature and check by pressing with fingers for pipping consistency.
• do not refrigerate ganache

If you make this dark chocolate ganache, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

• Chocolate Chip Cookies
• Raspberry Chocolate Brownies
• Chocolate Mint Macarons
• Dark Chocolate Raspberry Macarons