Orange and Ginger Dark Chocolate Ganache
This recipe is used in the filling of Macarons, making chocolates, and other delicious dessert creations. Leftovers can be kept frozen for a rainy day!
  • 200 g cream
  • 35 g butter
  • 25 g water
  • 32 g cocoa powder
  • 175 g dark chocolate
  • 25 g orange liquor
  • zest of ½ orange
  • juice of ¼ an orange
  • fresh ginger
  1. Bring the cream, butter, and water to a boil over the stove.
  2. Add the cocoa powder and while continually stirring, bring once again to a boil.
  3. Remove from heat and pour over top the chopped chocolate. Stir to combine.
  4. Add the liquor, zest, and juice. Stir to combine.
  5. Add ginger to taste.
  6. Finally, finish the ganache with an immersion blender until all clumps are removed.
  7. *Before filling, let the ganache come to the right consistency and thickness either in letting sit at room temperature or placing in the refrigerator while occasionally stirring.
Recipe by Baking My Way Through Germany at