Chocolate Ganache Glaze (Printable version)

Glossy dark chocolate ganache made with cream and rich chocolate for elegant dessert toppings.

# What You'll Need:

→ Base

01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped

→ Cream

02 - ¾ cup plus 1 tbsp heavy cream

→ Optional

03 - 1 tbsp unsalted butter, room temperature
04 - 1 tsp pure vanilla extract

# How to Prepare:

01 - Place the chopped dark chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer without boiling.
03 - Pour the hot cream over the chopped chocolate and let rest for 2 minutes to soften.
04 - Gently whisk the mixture until smooth and glossy.
05 - If using, add the unsalted butter and vanilla extract, stirring until fully blended.
06 - Allow the ganache to cool slightly before pouring over cakes or glazing. For a thicker consistency, cool longer or refrigerate until desired thickness is achieved.

# Expert advice:

01 -
  • It takes just 15 minutes from start to finish, yet tastes impossibly fancy and restaurant-quality
  • One recipe works for glazing cakes, dipping fruit, frosting cupcakes, or even making truffles—total kitchen flexibility
  • That glossy, professional finish transforms homemade desserts into showstoppers that impress everyone at the table
02 -
  • Finely chop your chocolate before adding cream—I learned this the hard way when large chunks refused to melt and my ganache ended up lumpy and embarrassing
  • Don't skip the 2-minute rest after pouring the cream; it's the difference between silky ganache and broken, grainy chocolate that won't whisk smooth
  • Water is ganache's enemy; even tiny drops from a wet whisk or spoon can cause the chocolate to seize and turn grainy beyond saving
03 -
  • For an extra-professional finish, pour ganache from a slight height so it cascades and coats evenly, then use a small spatula to encourage it over the edges for those perfect drips
  • Make ganache the perfect temperature—cool enough that it coats smoothly without running right off, warm enough that it flows without lumps. When in doubt, test on a small part first

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