Swirled Chocolate Ganache for Dipping Strawberries
A warm, swirled ganache made with dark and white chocolate is the perfect dip for fresh strawberries and other treats.
- Prep10 min
- Cook5 min
- Total25 min
- DifficultyEasy
- Servings4
This simple yet elegant dessert combines two classic ganaches—one dark, one white—swirled together for a beautiful marbled effect. It's quick to prepare and ideal for dipping fresh fruit, pretzels, or cookies.
Serve the ganache warm for a silky, pourable texture, or let it cool slightly for a thicker dip. Either way, it's a fuss-free treat that feels special.
Ingredients
Servings
Converted amounts are rounded.
Method
- For the dark chocolate ganache: In a small saucepan, heat the cream over medium heat until it simmers gently, with bubbles forming around the edges.
- Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 30 seconds, then whisk gently until smooth.
- Let the dark ganache cool at room temperature until it reaches 85°F, about 8 minutes.
- For the white chocolate ganache: In another small saucepan, heat the cream over medium heat until it simmers gently, with bubbles forming around the edges.
- Pour the hot cream over the chopped white chocolate in a bowl. Add the pinch of salt, let sit for 30 seconds, then whisk gently until smooth.
- Let the white ganache cool at room temperature until it reaches 85°F, about 8 minutes.
- To assemble: Pour half of the dark ganache into a small serving bowl, then half of the white ganache on top.
- Add half of the remaining dark ganache, then half of the remaining white ganache, and repeat with the rest.
- Use a toothpick to swirl the ganaches together for a marbled effect.
- Serve warm with fresh strawberries, pretzels, shortbread cookies, or any other dippers you like.
💡 Tips
- For a thicker dip, let the ganache cool a few more minutes before serving.
- Use high-quality chocolate for the best flavor and smooth texture.
- If the ganache becomes too thick, gently reheat it over a water bath.
Inspired by a recipe from Serious Eats