Ganache Chocolate Glaze

I learned to make ganache on a rainy Tuesday when I had nothing but chocolate and cream in the fridge and a sudden craving for something luxurious. The first batch split because I rushed it, but the second time I let the heat do the work and watched it turn into the smoothest, shiniest thing I'd ever made. Now I keep good chocolate on hand just in case. It's become my secret weapon for turning simple cakes into something special.

The first time I poured warm ganache over a slightly lopsided birthday cake, everyone went quiet when I brought it to the table. The chocolate had smoothed over every flaw and caught the candlelight in a way that made the whole thing look professional. My friend still asks me to make that cake every year, and I never tell her how easy it actually is.

Ingredients

• High-quality dark chocolate (250 g, chopped): This is where the flavor lives, so use chocolate you'd actually enjoy eating on its own (I learned this after using baking chips once and regretting it). Chopping it into small, even pieces helps it melt uniformly without seizing.
• Heavy cream (250 ml): The fat content matters here (aim for at least 30%), because that's what creates the silky texture and helps the ganache set properly. I've tried lower-fat versions and they always turn out grainy.
• Unsalted butter (30 g, optional): This adds an extra layer of shine and a richer mouthfeel, plus it makes the ganache easier to spread when it cools. I skip it for truffles but always add it for frosting.
• Pure vanilla extract (1 tsp, optional): Just a little bit rounds out the chocolate flavor without overpowering it. I use the real stuff because imitation vanilla tastes flat next to good chocolate.
• Fine sea salt (pinch, optional): It wakes up the chocolate and makes the sweetness feel more balanced. I didn't believe it mattered until I tasted them side by side.

Instructions

Prep the chocolate:

Put your chopped chocolate in a heatproof bowl and make sure the pieces are fairly uniform so everything melts at the same rate. I like to use a wide bowl because it makes whisking easier later.

Heat the cream:

Warm the cream in a small saucepan over medium heat, watching for tiny bubbles around the edge (that's your cue to pull it off before it boils). Boiling cream can scorch and ruin the flavor, so I always stay close and stir once or twice.

Combine and wait:

Pour the hot cream evenly over the chocolate and resist the urge to stir right away. Letting it sit for two full minutes gives the heat time to melt everything gently from the inside out.

Whisk until smooth:

Start whisking in small circles from the center, gradually working outward until the mixture turns glossy and unified. If you see any lumps, keep whisking (they'll disappear), and if it looks broken, a few more seconds of gentle stirring usually brings it back together.

Finish and use:

Stir in the butter, vanilla, and salt if you're using them, then decide what you need (pour it warm for a glaze, let it cool for frosting, or chill it firm for truffles). I've learned to make extra because it never lasts as long as I think it will.

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There's a moment when you're whisking and the ganache goes from streaky to unified, and the whole bowl starts to shine like satin. That's when I know it's going to work, and it's the same little thrill every single time. It's become one of those quiet kitchen victories that makes me feel capable.

How to Adjust the Consistency

If you want a thicker ganache for piping or filling layer cakes, use a bit less cream (around 200 ml) or let it cool longer before using. For a thinner glaze that pours like silk, add an extra splash of warm cream and whisk it in until it reaches the texture you need. I've learned to keep a little extra cream nearby just in case.

Flavor Variations That Actually Work

Once the ganache is smooth, you can stir in a teaspoon of instant espresso powder for a mocha version, or add a tablespoon of liqueur like Grand Marnier or Chambord for something more grown-up. Orange zest (about half a teaspoon, finely grated) brightens the chocolate in a way that feels elegant but not fussy. I usually taste as I go because it's easy to add more but impossible to take it back.

Storage and Make-Ahead Tips

Ganache keeps in the fridge for up to two weeks in an airtight container, and I've frozen it successfully for a month (just thaw it overnight and gently rewarm it if you need it pourable again). When I'm making truffles, I chill the whole bowl until it's scoopable, then roll them quickly because the warmth of your hands will melt them faster than you expect.

• Let refrigerated ganache come to room temperature before spreading, or it'll tear your cake.
• Reheat gently in short bursts in the microwave or over a double boiler, stirring often.
• If it gets too thick after chilling, a teaspoon of warm cream whisked in will loosen it right up.

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Once you know how to make ganache, you'll start finding excuses to use it on everything from brownies to strawberries to spoons you eat straight from the bowl. It's one of those recipes that makes you feel like you know a secret.

Your Recipe Questions Answered

→ What type of chocolate works best?

High-quality dark chocolate with 60–70% cocoa provides a rich, balanced flavor and smooth texture.

→ Can I substitute heavy cream with something else?

Heavy cream ensures a silky texture; alternatives like coconut cream may alter taste and consistency.

→ How do I achieve a shiny glaze?

Adding unsalted butter at room temperature after mixing enhances shine and richness.

→ Is chilling necessary for truffles?

Yes, chilling firms the ganache, making it easier to shape into truffles.

→ Can I add flavors to the ganache?

Yes, incorporating orange zest, espresso powder, or liqueurs like Grand Marnier adds distinctive notes.

→ What tools are essential for preparation?

A heatproof mixing bowl, saucepan, whisk or spatula, and chopping board are needed.