If you've ever struggled to make the perfect dark chocolate ganache, this version will be your new go-to. It's silky, stable, and is perfect for piping on cupcakes, layering between cakes, or filling your favourite macarons or cookies.
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I love this technique for making my ganache, as it holds well and stays shiny. With so many ways to use it, it'll become your new baking essential! Try my favourite chocolate cake with chocolate ganache, use it as a tart filling, or top my best ever brownies with chocolate ganache. This is the exact same filling I use to fill my chocolate macarons. It's just so delicious!
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Why You'll Love This Recipe
- Perfectly smooth and glossy for professional-looking results
- Pipeable and spreadable while staying luscious and shiny
- Uses simple ingredients, but with bakery-style results
- Easy to scale and can even be made as a two-ingredient ganache as well
Why This Ganache Works
Most recipes for chocolate ganache use only cream and chocolate, and while that's fine for a quick glaze, it can be temperamental. Too cool and it sets like fudge, too warm and it slides off your cake.
This recipe keeps that classic base but adds a few small but mighty upgrades:
- Butter for a soft, spreadable texture and natural shine
- Liquid glucose for a smooth, stable, glossy finish that doesn't grain
- Vanilla extract for warmth and depth that balances dark chocolate bitterness
Together, they create a ganache that stays silky, pipes beautifully, and looks like it came from a bakery.
How To Make A 2-Ingredient Chocolate Ganache Instead
You can absolutely make it with just cream and chocolate. Use a 2:1 ratio (chocolate:cream by weight) for a pourable glaze or reduce the cream slightly for a thicker spread. It's the same method -just heat the cream, pour over chocolate, rest, blend, done.
Recipe Ingredients
- Dark chocolate: Choose good quality (55-70% cocoa). Higher cocoa means richer flavour.
- Thickened cream: Essential for melting and emulsifying the chocolate.
- Butter: Adds creaminess, sheen, and a softer consistency for easy spreading.
- Liquid glucose: Stabilises the emulsion and prevents grainy or split ganache, giving a professional finish.
- Vanilla extract: Subtle but essential; it enhances flavour depth and softens dark chocolate bitterness.
How to Make Dark Chocolate Ganache
- Step 1: Place finely chopped dark chocolate and room-temperature butter in a large heatproof bowl. Combine cream, glucose, and vanilla in a small saucepan. Stir gently and heat until it just begins to bubble around the edges, then pour it over the chocolate.
- Step 2: Let it sit undisturbed for 2 minutes so the chocolate softens.
- Step 3: Blend slowly with a stick blender, starting from the centre and moving outward until smooth and glossy. Avoid whipping air in.
- Step 4: Spread into a shallow dish, then cover the surface directly with cling film and leave to cool at room temperature for 1-2 hours, or until thickened to a soft, spreadable consistency.
Hint: If the ganache sets too firm (especially in winter), warm it gently in the microwave for 5-10 seconds and stir until smooth again.
So smooth and delicious
I used it on your chocolate cake and it was amazing" -Jessica
Substitutions & Variations
- Swap vanilla for a teaspoon of espresso powder, peppermint extract, or orange zest for a twist.
- Use half milk chocolate for a sweeter flavour
- Thermomix chocolate ganache: heat the cream mixture at 50 °C, then mix in the chocolate and butter for 1 min / Speed 3 until smooth.
- Try it as a glaze for my Baked Donuts or spread over Cosmic Brownies.
Storage
Room temperature: 1 day if cool and covered.
Fridge: Up to 1 week in an airtight container. Bring to room temp before using.
Freezer: Yes, you can freeze chocolate ganache for up to 3 months. Thaw overnight in the fridge and stir gently before using. You may need to microwave it for 10 seconds, then stir it until smooth.
Top Tip
Always chop your chocolate finely so it melts evenly. If your ganache splits, it's usually because the cream was too hot or the emulsion was rushed. You can rescue it by adding a tablespoon of warm cream and blending again until smooth.
FAQ
Yes! Place it into an airtight container or snaplock bag and freeze for up to 3 months. Thaw overnight in the fridge, then stir until smooth.
Either the cream was overheated or the chocolate wasn't chopped finely enough. Blend slowly from the centre for a smoother emulsion.
Yes! Once fully cooled, whip it for 30-60 seconds for a light, mousse-like texture, making it ideal for cupcakes.
How to use chocolate ganache
Try some of these recipes with chocolate ganache:
Chocolate Ganache
Ingredients
- 380 grams Dark chocolate chopped, or callets
- 180 ml Thickened cream
- 25 grams Unsalted butter
- 15 grams Liquid glucose
- 1 teaspoon Vanilla extract or paste
Instructions
- Place the chopped dark chocolate and butter in a large heatproof bowl. Set aside.
- In a small saucepan, combine the cream, glucose, and vanilla. Heat gently over medium heat, stirring until the glucose dissolves and the cream just begins to bubble around the edges.
- Pour the hot cream mixture over the chocolate and butter. Let it sit for 2 minutes so the chocolate softens.
- Using a stick blender, blend from the centre outward until the ganache is completely smooth and glossy. Avoid incorporating too much air.
- Place the ganache in a shallow bowl, then cover the surface directly with cling film and allow the ganache to cool at room temperature for 1-2 hours, or until thickened to a soft, spreadable/pipable texture.
Nutrition
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Sandra says
I've made this so many times now!