Laduree Dark Chocolate Ganache
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Table of Contents
Why You’ll Love This Recipe
- Ganache is smooth, stable, and great for freezing. Check also Raspberry or Blackberry Lemon Macarons.
- This recipe makes enough to fill about 50 macarons. Try also Brown Butter Buttercream or Lemon curd.
- Dark Chocolate can be replaced with a different chocolate. Check Laduree Basic Ganache.
Ingredients
- Chocolate: Dark Chocolate. I used Callebaut. Any chocolate will work for this recipe.
- Cream: Heavy cream.
- Sugar: White granulated sugar.
- Corn starch: Do not skip or replace this ingredient.
- Butter: Unsalted butter at room temperature. Salted butter will also work for this recipe.
How to Make This Recipe
Measure all ingredients and prepare all tools before starting this recipe. In the bowl or cup, add a few spoons of heavy cream from the amount in the recipe. Add cornstarch and mix with the spatula or whisk. Set aside.
Add the rest of the heavy cream to the saucepan. Add sugar and place over medium heat. Stir the sugar and heat until the sugar is dissolved. Do not boil.
Whisk the warm liquid into the cornstarch mixture until smooth.
Pour back into the saucepan and whisk all the time over the low heat. Bring to a boil. Boil for 30 seconds. Remove the saucepan from the heat.
Let it cool for a few minutes and then gently stir the chocolate into the cream.
Transfer the mixture to a tall plastic cup and let it cool.
When the temperature reaches 45 degrees Celsius, gradually add butter and emulsify with an immersion blender.
Use a spatula to mix ganache. Make sure there are no pieces of butter or chocolate left.
Transfer the ganache into a plastic bag and place it flat. Refrigerate the ganache for 2 hours or until firm enough to pipe.
When you are ready to fill macarons, cut the end of the pastry bag and place it into a different pastry bag with a round piping tip.
Pipe ganache on one flat side of the macaron shell and sandwich it with another shell.
Expert Tips
- You can use any chocolate you like. You can even mix dark and milk chocolate for more flavor.
- Use room temperature butter. Do not use cold butter.
- Make sure to add butter a few pieces at a time when emulsifying with an immersion blender.
- If ganache is separating while emulsifying with blander, place it in the fridge for a few minutes and continue adding butter.
Recipe FAQs
Store in the fridge for 2-3 days.
Yes, this ganache is perfect for freezing filled macarons.
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Recipe
Laduree Dark Chocolate Ganache
Equipment
- 1 saucepan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 immersion blender
- 1 large pastry bag
Ingredients
Laduree Dark Chocolate Ganache
- 100 g dark chocolate
- 200 ml heavy cream
- 100 g white granulated sugar
- 15 g corn starch
- 113 g unsalted butter at room temperature
Instructions
How to Make Laduree Dark Chocolate Ganache
- In the bowl or cup, add a few spoons of heavy cream from the amount that the recipe. Add cornstarch and mix with the spatula or whisk.
- Add the rest of the heavy cream to the saucepan. Stir the sugar and heat until the sugar is dissolved. Do not boil.
- Whisk the warm liquid into the cornstarch mixture until smooth.
- Pour back into the saucepan and whisk all the time over the low heat.
- Bring to a boil. Boil for 30 seconds. Remove the saucepan from the heat.
- Let it cool for a few minutes and then gently stir the chocolate into the cream.
- Transfer the mixture to a tall cup and let it cool. When the temperature reaches 45 degrees Celsius, gradually add butter and emulsify with an immersion blender.
- Transfer the ganache into a plastic bag and place it flat.
- Refrigerate the ganache for 2 hours or until firm enough to pipe.
- When you are ready to fill macarons, cut the end of the pastry bag and place it into a different pastry bag with a round piping tip. Pipe ganache on one flat side of the macaron shell and sandwich it with another shell.