You can make chocolate orange ganache easily with 3 ingredients and use it as a filling in your cakes or glaze, or frost your desserts.
I’ll share my chocolate orange cake soon and use orange ganache in the filling and as a topping. You can use a ganache to make truffles as well or use it to glaze your desserts.
If you are a chocolate orange lover you’ll love this orange chocolate ganache. It is like eating chocolate-covered candied orange peels. This ganache recipe is pretty easy besides being delicious.
If you want to learn more about ganache, I have a full post about how to make chocolate ganache and its use as a filling, frosting, and glaze.
Chocolate to heavy cream ratio
I prefer using 1:1 (chocolate to heavy cream) ratio by weight as a filling just like I use in my chocolate ganache tart.
Everyone has their preference. After it becomes firm in the fridge, I simply stir it so it becomes spreadable and use as a filling. Or I use it as a glaze. I don’t enjoy whipped ganache but below you’ll find the information about how to use it.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Orange-I use the zest of an orange to give orange flavor.
- Chocolate-I use semisweet chocolate with 54% to 60% cocoa.
- Heavy Cream-It should contain at least 35%fat.
Step by step instructions
First I chop the chocolate into small pieces so it can easily melt when I pour the heavy cream over it in the next step. I place the chocolate into a heatproof bowl and set it aside.
I zest the orange without taking the skin.
Then I pour the heavy cream into a medium pan, add the orange zest over it, stir and place the pan over medium heat. I let the mixture scald (the small bubbles occur around the edge of the pan-it is just before the boiling stage).
Next I remove the heavy cream from the heat and pour it over the chocolate and wait for 1-2 minutes before stirring the mixture so the cream softens the chocolate.
I let it cool at room temperature and keep in the fridge for 1 hour before I use it. If you are in a hurry, I suggest you place the ganache in a shallow dish so it can cool faster.
If you keep the ganache in the fridge overnight, you should let it sit at room temperature first to soften and then stir so it can become in a spreadable consistency.
You should let it cool at room temperature first and then you should let it cool in the fridge at least 3-4 hours. Once you remove it from the fridge, if it is not in a spreadable consistency, you should stir it first to let it become spreadable.
If you want to use the ganache as a glaze, you should use it while it is warm, not completely cool. If you make it in advance and keep it in the fridge, you should let it come to room temperature and then thin it out over bain-marie.
Once the ganache is firm, whisk it with a hand-held mixer or use a whisk attachment if using a stand mixer. You should whisk until light and fluffy. As you whisk, the color will become lighter. You can use whipped ganache to fill your cakes or top your cupcakes.
You can keep the ganache in an airtight container for up to a week in the fridge and up to a month in the freezer.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Chocolate Orange Ganache
- 315 grams (1 and ⅓ cup) heavy cream
- 2 teaspoons (6 to 7grams) packed orange zest
- 315 grams (11 ounces) semi-sweet chocolate with 54%-60% cocoa
- Chop the chocolate into small pieces so it can easily melt when you pour the heavy cream over it in the next step. Place the chocolate into a heatproof bowl and set it aside.
- Pour the heavy cream into a medium pan, add the orange zest and stir. Place the pan over medium heat. Let the mixture scald (the small bubbles occur around the edge of the pan-it is just before the boiling stage)
- Remove the heavy cream from the heat and pour it over the chocolate. Wait for 1-2 minutes before stirring the mixture to allow the cream soften the chocolate.
- Let the ganache cool at room temperature and then keep it in the fridge for 1 hour so it becomes firm. If you are in a hurry, you can fasten this process by placing the ganache in a shallow dish; this way it can cool faster.