Chocolate ganache is a velvety smooth mixture of chocolate and cream, loved by pastry chefs and home cooks alike for its rich and indulgent flavor. What makes ganache so versatile is its ability to be used in a variety of desserts and treats, adding a touch of elegance and decadence to any dish. Ganache can be used as a glaze for cakes and tarts, creating a glossy finish that looks as good as it tastes. It can also be whipped to create a fluffy frosting or filling for cakes, cupcakes, and pastries. When chilled, ganache can be rolled into truffles and coated in cocoa powder, nuts, or sprinkles for a luxurious treat. The beauty of ganache lies in its simplicity; with just two ingredients, you can create a decadent topping or filling that takes your desserts to the next level. Whether you’re looking to elevate a simple cake or create a show-stopping dessert, chocolate ganache is the perfect choice for adding a touch of luxury to your creations.
Why is this the best recipe?
Simple Ingredients: The recipe uses basic ingredients that are easy to find in most grocery stores, making it accessible to everyone. Easy Preparation: With no baking required for the crust, this recipe is quick and simple to prepare, making it perfect for beginners or those short on time. Decadent Flavor: The combination of dark chocolate and a buttery, crunchy crust creates a rich and indulgent dessert that is sure to satisfy any chocolate lover. Versatile: This recipe is versatile and can be easily customized. You can add different flavors to the ganache, such as coffee or liqueur, or top the tart with various toppings like fruits, nuts, or whipped cream. Make-Ahead: The tart can be made ahead of time and stored in the refrigerator until ready to serve, making it a convenient dessert for parties or gatherings. Impressive Presentation: The tart looks elegant and professional, making it a great dessert to serve when you want to impress your guests.
Ingredients and substitutes
Crust – Oreos or shortbread cookies are the perfect combination with chocolate. Simply crush them into fine crumbs. If you don’t have these graham cracker crumbs or digestive biscuits are a great alternative and provide a crunchy texture. Chocolate – This is the star of the show, so use good quality chocolate. Do not use baking chocolate or candy melts. You can adjust the sweetness of the filling by using dark, bittersweet, milk, or white chocolate. I love dark chocolate, and my favorite is 70% cacao beans or dark Godiva chocolate. Butter – Melted butter binds the crumbs together and creates a firm crust. It also adds richness to the filling. Heavy cream – I highly recommend no less than 32% to 38% fat; we want this rich and decadent. You can substitute heavy cream with coconut cream for a dairy-free option. You can also use half-and-half or whole milk, but the ganache will be less rich. Optional flavorings: To enhance the flavor of the ganache, you can add flavorings such as vanilla extract, liqueurs (like Grand Marnier or rum), or spices (such as cinnamon or chili powder). Feel free to experiment with different flavorings, such as almond extract, peppermint extract, or orange zest, to customize the ganache to your liking.
Step-by-step: Best chocolate ganache tart
Cookie crust (No-bake crust)
Crush – Using a food processor crush the Oreo cookies (or graham crackers) until bread crumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbsPro tip – Alternatively, place them in a ziplock bag and crush them with a rolling pin. Shape – Pour into the tart pan with removable bottom and use the back of the spoon or glass to press the crumbs into the pan. Chill – Place the tart in the refrigerator for an hour until set.
Prepare ganache
Microwave method – In a heatproof medium bowl or measuring cup add the chocolate, heavy cream, butter, and vanilla extract. Heat in the microwave on high until smooth. If using coffee or liquor add it now tooPro tip – chopping the chocolate into small pieces will ensure it melts evenly without leaving any small unmelted grains behind. Double boiler method – In a small saucepan over medium low heat, heat the heavy cream to a simmering point but do not boil. Pour the cream over the chocolate. Cover and let it rest for a minute. Stir until smooth. If using coffee or liquor add it now tooPro tip – if you let the chocolate and cream rest for too long, it will cool the mixture, so just a minute works better.
Assemble
Fill – Pour ganache while still warm into the pre-baked cooled shortcrust pastry. Shake the tart pan so the ganache levels off smoothly.Pro tip– A cooled ganache will not give you a smooth top. So, make sure the ganache is warm. Chill for at least 3 hours or until set. Preferably overnight. Decorate – Once chilled, dust the edges with powdered sugar or cocoa powder. Alternatively, you can pipe whipped cream around the edges and sprinkle it with chocolate shavings. You can also sprinkle with some coarse sea salt.Pro tip – Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
Tips for Success
Use High-Quality Chocolate: The quality of your chocolate will greatly affect the flavor and texture of your ganache. Choose a chocolate that you enjoy eating on its own for the best results. Use a 1:1 Ratio: For a classic ganache, use equal parts chocolate and cream by weight. This will give you a thick, creamy ganache that is perfect for filling and frosting cakes. Heat the Cream Properly: Heat the cream until it is just below boiling, then pour it over the chopped chocolate. Let it sit for a minute or two to allow the chocolate to melt before stirring. This will help prevent the ganache from becoming grainy. Stir Gently: When stirring the chocolate and cream together, use a gentle motion to avoid incorporating air bubbles. This will help ensure a smooth, creamy ganache. Let it Set: Allow the ganache to cool and set at room temperature or in the refrigerator before using it. The ganache will thicken as it cools, so be patient and give it time to reach the desired consistency. Reheat if Necessary: If your ganache becomes too thick or sets before you’re ready to use it, you can gently reheat it in the microwave or over a double boiler until it is smooth and pourable again. Experiment with Flavors: Ganache is incredibly versatile and can be flavored in a variety of ways. Try adding extracts, liqueurs, or spices to customize the flavor to your liking. Use Ganache at the Right Temperature: Ganache can be used as a glaze when warm, a filling or frosting when cooled to room temperature, or whipped when chilled. Adjust the temperature of your ganache based on how you plan to use it.
Alternate crust – Baked chocolate shortcrust pastry
Dough – In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk – combine well. Scrape the sides of the bowl and ensure you have a homogeneous mixture. Add the flour, cocoa powder, and almond meal – fold until combined. Do not over mix the dough – bring it together into a ball.Pro tip – Ideally, the dough will come together nicely, if necessary add 1 to 2 tbsp milk. Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight. Roll – When the dough is well chilled, you can roll it on a well-dusted work surface. Roll about 2 inches larger than the circumference of the tart pan. Shape – Fold the dough over the rolling pin. Pick it up and unfold it over the 9-inch tart pan with removable bottom. Gently smooth the dough into the pan making sure you press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb. Chill – Place tart shell on a baking sheet in the refrigerator until you are ready to use. Preheat the oven at 375°F/ 190°C/ Gas Mark 5 Bake – Line the chilled tart with parchment paper. Fill the inside of the shell with baking beans or pie weights. Bake for 20 to 25 minutes until the edges are lightly starting to brown. Cool – Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden. Set aside to cool on a wire rack. When cooled assemble tart as directed above. Enjoy!
Creative variations
Mini chocolate ganache tart – instead of a large pastry shell make mini tart shells and divide the chocolate mixture between these baked tart shells. See the mini chocolate tartlets Gluten-free chocolate tart – use gluten-free ingredients such as gluten-free cookies and chocolate Mousse chocolate filling – a rich chocolate mousse made with egg yolks and whipped eggs whites makes wonderful chocolate mousse tart. Chocolate souffle tart – pour chocolate souffle mixture into a shortcrust pastry and bake until set for the best chocolate souffle tart. Caramel chocolate tart – Pour caramel sauce in a baked shortcrust pastry. Top with chocolate ganache. See detailed recipe for chocolate caramel tart or mini chocolate caramel tartlets. Baked chocolate tart – pour a rich chocolate custard into a partially baked pastry shell to make a delicious chocolate custard tart.
Creative ways to serve chocolate tart
Individual Mini Tarts: Use a mini tart pan to create individual-sized chocolate ganache tarts. This makes for a beautiful presentation and is perfect for serving at parties or gatherings. Garnish with Fresh Berries: Top the chocolate ganache tart with fresh berries such as raspberries, strawberries, or blueberries. The combination of rich chocolate and tart berries is delicious. Drizzle with Caramel or Chocolate Sauce: Add an extra layer of flavor by drizzling the tart with caramel or chocolate sauce before serving. Add a Dollop of Whipped Cream: Serve the tart with a dollop of whipped cream on top. The light and airy whipped cream complement the rich ganache perfectly. Sprinkle with Sea Salt: For a gourmet touch, sprinkle a little sea salt over the top of the tart. The salt enhances the flavor of the chocolate and adds a nice contrast. Serve with a Scoop of Ice Cream: For an indulgent treat, serve the chocolate ganache tart with a scoop of your favorite ice cream. The warm tart and cold ice cream create a delicious contrast in temperature and texture. Top with Chocolate Shavings: Use a vegetable peeler to create chocolate shavings from a chocolate bar, then sprinkle the shavings over the top of the tart for a simple yet elegant garnish. Decorate with Edible Flowers: For a beautiful and whimsical presentation, decorate the tart with edible flowers such as pansies, violets, or rose petals.
Chocolate Ganache Recipe or How to flavor ganache Dark Chocolate Cheesecake, chocolate cherry cheesecake Easy Chocolate Ganache Cake, How to Ganache a Cake, Coffee Chocolate Cake, Espresso Cake with Whipped Espresso Ganache Simple Moist Chocolate Cake Apricot Tart, Mango Tart, Parisian Flan See all Pies and Tarts recipes
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
