Easy Callebaut Chocolate Ganache Recipe

Easy Callebaut Chocolate Ganache Recipe

Easy 10 Minutes Serves 8

Rich, smooth and glossy chocolate ganache made with premium Callebaut chocolate. Perfect for cakes, cupcakes, drip cakes, truffles and desserts.

Ingredients

200g Callebaut Dark Chocolate 811
200ml Double Cream
1 tbsp Butter (optional)
1 tsp Vanilla Extract (optional)

Method

  1. Heat the double cream until steaming but do not boil.
  2. Pour over the chocolate.
  3. Leave for 1–2 minutes.
  4. Stir gently until smooth and glossy.
  5. Add butter if using.
  6. Use immediately or chill depending on required consistency.

Uses

  • Cake filling
  • Drip cakes
  • Cupcake frosting
  • Chocolate truffles
  • Dessert topping

Professional Tips

  • Always use high-quality chocolate.
  • Do not boil the cream.
  • Chop chocolate finely.
  • Adjust the chocolate-to-cream ratio for your desired consistency.

Storage

  • Room temperature: 1 day
  • Refrigerator: 5–7 days
  • Freeze: Up to 1 month

Frequently Asked Questions

Why isn't my ganache smooth?

This is usually because the cream was too hot or the chocolate wasn't fully melted.

Can I whip ganache?

Yes. Once chilled, ganache can be whipped to make a delicious frosting.

Which chocolate works best?

Premium couverture chocolate, such as Callebaut, gives the best flavour and texture.

Products Used

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