Dark Chocolate Ganache for Macarons

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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.

dark chocolate ganache pipe on macaron shell.

Why you’ll love this recipe

  • This is a basic dark chocolate ganache for macarons that can be adopted with different flavors.
  • Ganache is smooth and has an amazing texture.
  • Can be paired with homemade caramel for different macaron flavors.

Ingredients you’ll need for this recipe

labeled ingredients on the table.
  • 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 replaced 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 this recipe

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. The 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 the 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 a whisk to mix the ganache. This will create air bubbles and affect the texture of the ganache.

dark chocolate ganache in the mixing bowl.

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

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Transfer the ganache to a flat container and cover with the plastic wrap “to contact”. Let the 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.

dark chocolate ganache for macarons

Expert Tips

  • use high-quality quality dark chocolate. Valrhona or Callebaut are my favorites. 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 the step of using an immersion blender.
  • keep ganache on the countertop at room temperature and check by pressing with fingers for pipping consistency.
dark chocolate ganache for macarons

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!

Recipe Card

dark chocolate ganache for macarons

Dark Chocolate Ganache Macarons

Marina
Dark Chocolate Ganache made with a few ingredients. This is the basic ganache to fill macarons.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Stabilizing ganache 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 30 macarons
Calories 75 kcal

Equipment

  • 1 small sauce pan
  • 1 rubber spatula
  • 1 immersion blender

Ingredients
  

  • 200 gr Dark Chocolate
  • 200 gr Heavy Whipping Cream
  • 20 gr Glucose syrup
  • 40 gr Unsalted butter
  • 2 gr Salt

Instructions
 

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. 
  • Emulsify ganache with immersion 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 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. 

Notes

Use high-quality quality dark chocolate.
Emulsify ganache with an immersion blender. Do not skip this step! 

Nutrition

Serving: 1macaronCalories: 75kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 11mgSodium: 30mgPotassium: 54mgFiber: 1gSugar: 2gVitamin A: 134IUVitamin C: 0.04mgCalcium: 10mgIron: 1mg
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