Chocolate Ganache
This creamy, soft yet solid ganache filling is super yummiliciously chocolately and a great filling for macarons. Try this super duper simple to make Chocolate Ganache that dries to a perfect semi solid state, creamy when you bite into the macaron, but solid enough to keep its lovely round edged shape.
- Prep time
- 2 min
- Cook time
- 2 min
- Yield
- 25 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2/3 cup double or whipping cream, 150g
- 7 oz 70% cocoa chocolate, 200g
Instructions
- 1
Break chocolate into small pieces.
- 2
Bring cream to a boil in small pan. Immediately remove pan from the heat and add in all the chocolate.
- 3
Immediately stir constantly until all the chocolate is melted and mixture is shiny and smooth.
- 4
Let cool to room temperature. As the ganache cools it will become more and more thick. If cooled to room temperature ganache is pipeable then pipe away. If not then cover ganache and chill briefly in the fridge until it reaches a pipeable consistency.