Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true European dark chocolate flavor. It is the chocolate ganache “workhorse” of this cookbook. I love the intensity of the rich, deep chocolate flavor. It is perfect in the Chocolate Cheesecake, Devils’ Food Cake and Deep Chocolate Ice Cream. It’s dairy- and gluten-free and is less sweet than other ganaches yet possesses all the benefits and “flavor thrills” that appeal to the tastes of many intense chocolate lovers.

Makes about 1 pound of ganache
Prep Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: *

Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container


2/3 cups water

1/3 cup light corn syrup

1 tablespoons unsweetened alkalized cocoa powder

1/8 teaspoon salt

3/4 pound bittersweet chocolate (at least sixty-four percent, high in mass), coarsely chopped

1/2 teaspoon strong dark coffee


1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and coffee to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months.

Use a left over ganache as a dessert topping sauce or for fondue.