Ganache Chocolate Glaze (Printable View)

Velvety chocolate ganache perfect for glazing, fillings, and truffles with rich cocoa flavor.

# Ingredient List:

→ 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 Prepare:

01 - Place chopped dark chocolate in a heatproof bowl.
02 - Warm heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour hot cream evenly over the chocolate and let sit undisturbed for 2 minutes to melt.
04 - Whisk the mixture gently in small circular motions from the center outward until smooth and glossy.
05 - If desired, add butter, vanilla extract, and salt, stirring gently until fully melted and combined.
06 - Use warm as glaze, or cool to room temperature for spreading or frosting. For truffles, chill until firm before shaping.

# Expert Suggestions:

01 -
  • It's genuinely foolproof—two ingredients, five minutes, and you've made something that tastes like you spent hours in a professional kitchen.
  • One batch transforms into a glaze, frosting, or truffle filling depending on your mood and how long you let it cool.
  • The silky texture and deep chocolate flavor make even the simplest cake taste like it came from a fancy patisserie.
02 -
  • Never, ever let water touch your chocolate during this process—even a single drop will cause it to seize and become grainy and unusable, which is why you need a completely dry heatproof bowl and dry utensils.
  • The ratio of chocolate to cream matters: this 1:1 ratio creates a medium-bodied ganache, but if you want it thicker (for piping or truffles), use less cream, and if you want it pourable (for glazing), add a splash more.
03 -
  • Chop your chocolate smaller than you think you need to—pea-sized pieces or smaller melt more evenly and completely, which is the difference between silky ganache and grainy disappointment.
  • Room-temperature butter incorporates more smoothly than cold butter, so take it out of the fridge while you're heating the cream.

Go back