Dark Chocolate Ganache
Servings: ~34 macaron sandwich fillings
Ingredients
140g heavy cream
40g sugar
1 ½ tsp vanilla extract
60g heavy cream
15g cornstarch
100g chocolate chips
80g butter, unsalted & room temperature
Directions
Heat the first cream, sugar, and vanilla to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the chocolates, and blend to completely emulsify.
Note: it is easier to blend everything together if you slightly melt the chocolates first before you pour the thickened cream over them!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter.
If you add in the butter while the ganache is hot or even too warm, it will likely split!
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
Notes
If you immediately put the ganache in the fridge, it could split! Please let it cool at room temperature before you refrigerate it.