Ganache Chocolate Glaze (Printer-Friendly)
A rich, glossy chocolate glaze perfect for enhancing cakes or creating smooth truffles.
# What You'll Need:
→ Chocolate
01 - 9 oz high-quality dark chocolate (60–70% cocoa), chopped
→ Cream
02 - 1 cup heavy cream (minimum 30% fat)
→ Optional Additions
03 - 2 tbsp unsalted butter, at room temperature
04 - 1 tsp pure vanilla extract
05 - Pinch of fine sea salt
# How to Make It:
01 - Place the chopped chocolate into a heatproof mixing bowl.
02 - Warm the heavy cream in a saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour the hot cream evenly over the chopped chocolate and let sit undisturbed for 2 minutes to allow the chocolate to melt.
04 - Whisk gently in small circular motions starting from the center to the edges until the mixture is smooth and glossy.
05 - If desired, blend in the unsalted butter, vanilla extract, and pinch of sea salt until fully incorporated.
06 - Use immediately for glazing while warm, or cool to room temperature for spreadable filling or frosting. For truffles, refrigerate until firm before shaping.
# Expert Advice:
01 -
- It uses only two ingredients but tastes like you spent hours in a French patisserie.
- You can pour it, spread it, or roll it into truffles depending on how patient you are.
- It fixes almost any dessert disaster by making everything look glossy and intentional.
02 -
- Never let the cream boil or the ganache can turn grainy and separate (I ruined a batch once by walking away for thirty seconds).
- If your ganache does split, add a tablespoon of warm cream and whisk hard until it comes back together (this has saved me more times than I can count).
03 -
- Use a 1:1 ratio of chocolate to cream by weight for a perfectly balanced ganache that sets firm but stays silky.
- Whisk slowly and deliberately (not fast and hard) to avoid incorporating air bubbles that dull the shine.