Black Chocolate Ganache
The perfect consistency chocolate ganache for drip cakes, tinted a rich black color to give your cakes more contrast or a spooky effect, depending on your creative vision.
Ingredients
- 1/2 Cup (93g) semi-sweet chocolate chips, or a chocolate bar chopped into bits
- 1/2 Cup (120ml) heavy whipping cream
- 2 drops gel-based black food color*
Instructions
- Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
- In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate. Let the two ingredients sit for about 30 seconds, then whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk.
- Add the two drops of black food color gel and continue whisking until you achieve a rich black color. Cool the ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above, before using as a drip.
Notes
*My favorite black food color gel: AmeriColor Super Black
To Make Ahead: this ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
If you’re using dark chocolate: use the same recipe above but add 2 extra Tbsp of heavy whipping cream. Since dark chocolate contains more cocoa solids, it tends to set harder and is prone to cracking if not balanced with more cream.