Marbled Ganache for Easy Chocolate-Covered Strawberries Recipe

By
America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019." data-inline-tooltip="true"> Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one ofAmerica's Best New Pastry Chefsby Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated Apr. 15, 2020
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Photograph: Vicky Wasik. Video: Natalie Holt
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Marbled Dipping Ganache

Why It Works

  • Bringing the cream to a simmer, rather than a boil, keeps the chocolate smooth and creamy.
  • Letting the chocolate and cream stand together prevents the chocolate from melting too fast.
  • Cooling the ganaches improves their consistencies.

The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love!

Recipe Facts

Active:5 mins
Total:20 mins
Serves:16 servings
Makes:1 cup

Rate & Comment

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For the Dark Chocolate Ganache:

  • 3盎司heavy cream(1/3 cup plus 1 tablespoon; 85g)

  • 2盎司dark chocolate, about 72%, roughly chopped (1/3 cup; 55g)

For the White Chocolate Ganache:

  • 2盎司heavy cream(1/4 cup; 55g)

  • 3盎司white chocolate, about 35%, roughly chopped (1/2 cup; 85g)

  • 捏ofsalt

Directions

  1. For the Dark Chocolate Ganache:1夸脱不锈钢好,把cream to a gentle simmer. When it's bubbling hard around the edges, pour over dark chocolate in a medium bowl. Let stand 30 seconds, then whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.

  2. For the White Chocolate Ganache:1夸脱不锈钢好,把cream to a gentle simmer. When it's bubbling hard around the edges, pour over white chocolate in a medium bowl. Let stand 30 seconds, then add a pinch of salt and whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.

  3. To Combine:Pour half the dark ganache into a small serving bowl, followed by half the white ganache. Then pour in half the remaining dark ganache, followed by half the remaining white ganache, then repeat. Swirl together with a toothpick and serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.

Special equipment

1-quart stainless steel saucier,thermometer

Notes

To save on cleanup, you can combine the cream for both ganaches in a single pot, then pour the correct amount over each chocolate on a scale. An equal amount of milk chocolate can be used in place of white.

This Recipe Appears In

Nutrition Facts(per serving)
94 Calories
7g Fat
8g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 94
% Daily Value*
Total Fat7g 8%
Saturated Fat 4g 19%
Cholesterol12mg 4%
Sodium16mg 1%
Total Carbohydrate8g 3%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein1g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 2mg 9%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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