Print

Mary Berry Chocolate Ganache

Mary Berry Chocolate Ganache
Print Recipe
Print Recipe

Mary Berry Chocolate Ganache is a smooth mixture of high-quality chocolate and warm cream used to glaze, fill, or frost cakes. It can be thick and spreadable or thin and pourable, depending on how much cream is used.

Ingredients

Scale

  • 200g dark chocolate (about 50–70% cocoa), finely chopped

  • 200ml double cream

  • 1 tbsp butter (optional, for extra shine)

  • 1 tsp vanilla extract (optional)

Instructions

Step 1: Prepare the chocolate

Finely chop the chocolate and place it in a heatproof bowl. Smaller pieces melt faster and give a smoother ganache.

Step 2: Heat the cream

Warm the cream in a small saucepan over medium heat until it just begins to steam. Do not boil it; too much heat can cause the ganache to split.

Step 3: Pour the cream over the chocolate

Pour the hot cream directly over the chopped chocolate. Let it sit without stirring for 2 minutes to soften the chocolate.

Step 4: Stir gently

Use a spatula or whisk to stir slowly from the centre outwards until the mixture becomes glossy and smooth. Add butter or vanilla if using.

Step 5: Adjust consistency

Allow it to cool slightly for a pourable glaze or leave it longer to thicken into a spreadable frosting.

Step 6: Use immediately or cool

Use straight away for dipping or dripping, or chill briefly for a thicker consistency.

Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-ganache/