Dark Chocolate Ganache

Dark Chocolate Ganache

An Original Recipe by Said M'Dahoma
Difficulty: Easy


Dark Chocolate Ganache:
300g Whipping cream (30% fat minimum)
30g Inverted sugar (or Honey)
250g Manjari Dark Chocolate
45g Butter



Dark Chocolate Ganache:
  • In a pot or saucepan, bring to a boil whipping cream and honey.
  • Pour onto Manjari chocolate previously chopped in pieces. Stir in the center until chocolate is fully melted and the mixture is homogenized.
  • When the temperature reaches 95/104°F (35/40°C) add the butter at room temperature and cut into small pieces. Mix with an immersion blender to get a perfect emulsion.
  • For the perfect texture, let it crystallize at room temperature for a couple of hours before putting in the fridge.