Gingerbread Dark Chocolate Ganache
This recipe is used in filling macarons. However, feel free to get creative and use it as a filling in another pastry!
  • 200 g cream (3/4 cup)
  • 150 g dark chocolate (5 ounces)
  • ½ teaspoon gingerbread spice
  • 25 g sugar (1/8 cup)
  1. Bring the cream, gingerbread spice, and sugar to a boil in a pot over the stove.
  2. Remove from heat and pour over top the chocoalte.
  3. Let sit for about a minute and stire to form a smooth ganache.
  4. The consistency will most likely be too liquidy at this point.
  5. Place in the refrigerator for about an hour while stiring occasionally until the desired consistency is reached.
Recipe by Baking My Way Through Germany at