Strawberry and Balsamic Dark Chocolate Ganache
This ganache is used in making chocolates. Follow my chocolate tempering and making tutorial and use this filling for the chocolates! This ganache yields anywhere from 35-50 chocolates depending on the size of the form. Leftover ganache can be frozen for a rainy day!
Serves: 34-40 chocolates
  • 200 g dark chocolate, chopped
  • 125 g cream
  • 20 g butter
  • 40 g strawberry jam
  • 2 teaspoons balsamic vinegar
  1. Bring the cream and butter to a boil over the stove.
  2. Pour over top the chopped chocolate.
  3. Stir to form a smooth ganache.
  4. Add the strawberry jam and balsamic vinegar to taste.
Recipe by Baking My Way Through Germany at