Dark Salted Chocolate Ganache Recipe

Dark Salted Chocolate Ganache Recipe

This rich and silky dark salted chocolate ganache is perfect for drizzling over desserts, filling cakes, or enjoying as a delicious topping for ice cream or fruit. The addition of sea salt enhances the deep chocolate flavor and creates a delightful balance of sweet and savory.

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Ingredients:

• 8 oz (about 1 cup) dark chocolate (preferably 70% cocoa)
• 1/2 cup heavy cream
• 1-2 tsp sea salt (to taste)
• 1 tbsp unsalted butter (optional, for extra richness)

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Instructions:

1. Chop the Chocolate:

• Begin by chopping the dark chocolate into small, uniform pieces. This will help the chocolate melt evenly when combined with the hot cream.

2. Heat the Cream:

• In a small saucepan, heat the heavy cream over medium heat. Bring it to a simmer, but avoid letting it boil. You should see small bubbles forming around the edges of the cream.

3. Combine the Chocolate and Cream:

• Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for a minute or two to soften the chocolate, then stir gently with a whisk or spoon until the chocolate is completely melted and smooth.

4. Add Salt and Butter:

• Stir in the sea salt, starting with 1 teaspoon, and taste the ganache. You can add more salt based on your preference for a saltier kick.
• If you want a richer, smoother ganache, stir in 1 tablespoon of unsalted butter. This will add a beautiful gloss and extra creaminess to the mixture.

5. Cool and Use:

• Allow the ganache to cool slightly before using it as a topping or filling. If you're using it as a drizzle, it will be pourable once it cools to room temperature. If you're using it as a frosting or filling for cakes, let it cool to a thicker consistency, or refrigerate it for about 20-30 minutes.

6. Store:

• If you have leftovers, store the ganache in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 1 week. Reheat gently if it becomes too firm.

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Tips:

• Chocolate Choice: The higher the cocoa content, the more intense the flavor. You can adjust the type of chocolate based on your preference (milk chocolate, dark chocolate, or even semi-sweet).
• Sea Salt: Use a coarse sea salt for a noticeable crunch and flavor contrast. Fleur de sel or Maldon sea salt works especially well.
• Vegan Option: For a dairy-free version, substitute the heavy cream with coconut cream or any plant-based cream, and use a non-dairy butter alternative.

This dark salted chocolate ganache is a versatile treat that works wonderfully in various desserts, from cakes to tarts to simple spoonfuls of indulgence!