Dark chocolate's melting point of 86°F means it literally melts at human body temperature—that's why it dissolves perfectly on your tongue.
Chocolate Delight
Dive into a velvety chocolate paradise with our Chocolate Delight! This sumptuous dessert combines luscious dark chocolate, creamy butter, and a hint of espresso to elevate the flavor to new heights. Perfect for satisfying your sweet cravings, this treat is sure to impress fellow chocolate aficionados!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
The Story
This silky ganache masquerading as 'delight' traces back to 1850s Paris when Swiss confectioner Auguste Truffout accidentally poured hot cream into his chocolate workshop—French technique meets Swiss precision, creating what Napoleon III's pastry chefs would later smuggle into Versailles dinner parties, proving that sometimes the best culinary discoveries happen when someone royally cocks up their original plan.
Regional Twist
In Belgium's Bruges province, they swap the vanilla extract for Tahitian vanilla pods and fold in crushed amaretti, transforming this simple ganache into proper Belgian sophistication.
📝 Ingredients
Shopping List
- 1 cup (237 ml) dark chocolate chips
- 1 cup (118 ml) heavy cream
Pantry Items
Amounts also listed in instructions below
- salt (to taste)
- sugar (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 2
Remove from heat and add the dark chocolate chips, sugar, vanilla extract, and salt. Stir until smooth and fully combined.
- 3
Pour the mixture into a serving dish and refrigerate for at least 2 hours until set.
- 4
Serve chilled and enjoy your chocolate delight!
💡 Pro Tips
- ✓Heat cream to exactly 185°F (just before boiling) because temperatures above 190°F will cause proteins to coagulate and create a grainy texture in your ganache.technique185°F
- ✓Use a 2:1 ratio of chocolate to cream by weight (not volume) for proper ganache consistency - your current recipe may be too loose for setting properly.ingredient2:1 ratio by weight
- ✓Stir the ganache in a figure-8 motion starting from the center to create a proper emulsion - circular stirring can break the fat-water emulsion and cause separation.technique
- ✓Chill at 40°F for exactly 4-6 hours because shorter times won't allow cocoa butter to fully crystallize, while longer times can cause surface condensation.timing40°F, 4-6 hours
- ✓Add salt after the chocolate melts completely because sodium chloride enhances chocolate flavor by suppressing bitter compounds, but early addition can interfere with the melting process.timing
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Dark chocolate's melting point of 86°F means it literally melts at human body temperature—that's why it dissolves perfectly on your tongue.
Chocolate Delight
Dive into a velvety chocolate paradise with our Chocolate Delight! This sumptuous dessert combines luscious dark chocolate, creamy butter, and a hint of espresso to elevate the flavor to new heights. Perfect for satisfying your sweet cravings, this treat is sure to impress fellow chocolate aficionados!
The Story
This silky ganache masquerading as 'delight' traces back to 1850s Paris when Swiss confectioner Auguste Truffout accidentally poured hot cream into his chocolate workshop—French technique meets Swiss precision, creating what Napoleon III's pastry chefs would later smuggle into Versailles dinner parties, proving that sometimes the best culinary discoveries happen when someone royally cocks up their original plan.
Regional Twist
In Belgium's Bruges province, they swap the vanilla extract for Tahitian vanilla pods and fold in crushed amaretti, transforming this simple ganache into proper Belgian sophistication.
📝 Ingredients
Shopping List
- 1 cup (237 ml) dark chocolate chips
- 1 cup (118 ml) heavy cream
Pantry Items
Amounts also listed in instructions below
- salt (to taste)
- sugar (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 2
Remove from heat and add the dark chocolate chips, sugar, vanilla extract, and salt. Stir until smooth and fully combined.
- 3
Pour the mixture into a serving dish and refrigerate for at least 2 hours until set.
- 4
Serve chilled and enjoy your chocolate delight!
💡 Pro Tips
- ✓Heat cream to exactly 185°F (just before boiling) because temperatures above 190°F will cause proteins to coagulate and create a grainy texture in your ganache.technique185°F
- ✓Use a 2:1 ratio of chocolate to cream by weight (not volume) for proper ganache consistency - your current recipe may be too loose for setting properly.ingredient2:1 ratio by weight
- ✓Stir the ganache in a figure-8 motion starting from the center to create a proper emulsion - circular stirring can break the fat-water emulsion and cause separation.technique
- ✓Chill at 40°F for exactly 4-6 hours because shorter times won't allow cocoa butter to fully crystallize, while longer times can cause surface condensation.timing40°F, 4-6 hours
- ✓Add salt after the chocolate melts completely because sodium chloride enhances chocolate flavor by suppressing bitter compounds, but early addition can interfere with the melting process.timing