Dark Chocolate Ganache for Macarons
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Dark Chocolate Ganache is 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 for Milk Chocolate Ganache for Macarons.
Why You’ll Love This Recipe
- This is a basic dark chocolate ganache for macarons that can be adopted with different flavors. Try also Swiss Meringue Buttercream or American Buttercream.
- Ganache is smooth and has an amazing texture. Check also Laduree basic ganache and White Chocolate Ganache.
- Can be paired with homemade caramel for different macaron flavors.
Ingredients
- 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 use unsalted butter for this recipe.
- Salt: This is an important ingredient, do not skip it. Salt gives taste to the ganache.
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.
Emulsify the 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. The ganache should be smooth and silky.
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Transfer the ganache to a flat container and cover it 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. It 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.
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 with 82% Fat.
- Do not skip the step of using an immersion blender.
- Keep the ganache on the countertop at room temperature and check by pressing with fingers for pipping consistency.
More Recipes You’ll Love
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
Dark Chocolate Ganache Macarons
Equipment
- 1 small sauce pan
- 1 rubber spatula
- 1 immersion blender
- 1 digital kitchen scale
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 a 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 the chocolate and make sure it all melted. Scrape the sides and bottom of the cup or bowl.
- Emulsify the 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. The ganache should be smooth and silky.
- Transfer the ganache to a flat container and cover it with 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.