Creamy, rich and orangey, chocolate orange ganache has it all. If you’re looking to add flavour to your cake, a chocolate orange ganache is really easy and makes a good base to cover a cake if you’re using fondant. Whilst also not being as intensely sweet as using buttercream.
If you need a vegan ganache I suggest you try my vegan ganache recipe using an orange dark chocolate or add orange oil into a plain melted dark chocolate.
The ratio used in this ganache is 1:1 chocolate and cream, making it ideal for using instead of buttercream to cover a cake. If you want a pouring ganache, either use this recipe as a topping straight after combining or reduce the amount of chocolate used. If you want to make truffles this recipe won’t be firm enough, reduce the amount of cream.
Now, I know technically you’re supposed to heat the cream first, which is then enough to melt the chocolate, but I find it can separate and take a while to go smooth again, so I prefer to melt the chocolate first. I think the point of the proper method is not to overheat the chocolate and therefore lose its glossy shine, so if you temper your chocolate properly this shouldn’t matter.
I used dark chocolate to make the ganache richer, which I think sits better under fondant and generally brings out the creaminess rather than sweetness.
You will need:
- Heatproof bowl over a pan of water
- Wooden spoon
- 155g chocolate orange
- 45g dark chocolate
- 200ml double cream
Chop both chocolates, placing together in a heat proof bowl over a pan of simmering water. Make sure that the bowl doesn’t touch the water! This is important to ensure you don’t burn the chocolate and it stays shiny. Similarly don’t try to make this quicker by using a microwave as it is very easy to heat a fraction too long making the chocolate go matte.
Continuously stir the chocolate until there are no lumps left, just gorgeous molten chocolate. Stir slowly so you don’t cause air bubbles and constantly to keep the temperature even which will melt the chocolate quicker, without over heating the bottom. As soon as it’s smooth remove from the heat, cooler chocolate will set quicker and glossier.
Pour the cream into the chocolate and mix until even. The cold cream should help to set the chocolate again so it will start to thicken immediately.
Transfer to the fridge for 15 minutes or until firm enough not to slip off a spatula. Use like a buttercream to cover a cake or for desired purpose.
If it isn’t firm enough and you are going to apply fondant over it you can whip it with a stand or hand held whisk, but this will lose some of the shine.
I hope you enjoyed this recipe.