Chocolate Ganache Glaze
The secret to a mirror-like finish is temperature control and patience. If you stir too vigorously, you risk aerating the mixture and losing that deep, reflective sheen.
Consistency is king
The ratio of cream to chocolate determines your result. Use a kitchen scale rather than measuring cups to ensure the ratio holds.
- Small saucepan
- Heat-proof glass or metal bowl
- Silicone spatula
- Kitchen scale
What goes in.
- 8 ozBittersweet chocolate (60% cocoa), finely chopped
- 8 ozHeavy cream (at least 36% fat)
Creating the gloss
Let the hot cream sit on the chocolate for two minutes before stirring. Use a spatula to move in small, tight circles in the center of the bowl until a dark, uniform core forms, then slowly expand outward.
The method.
Prep the chocolate
Place your finely chopped chocolate into a wide, heat-proof bowl. Ensure pieces are uniform in size so they melt evenly.
Heat the cream
Bring the cream to a gentle simmer in a small saucepan over medium heat. Do not let it reach a rolling boil, or the cream will evaporate and alter the ratio.
Combine
Pour the hot cream over the chocolate. Let it sit untouched for exactly two minutes.
Emulsify
Using your spatula, start stirring in the center. As the mixture begins to come together into a dark, shiny paste, slowly work your way toward the edges of the bowl.
Adjust for pour
Let the ganache cool at room temperature until it reaches the thickness of warm honey. It should coat the back of a spoon thickly but still flow steadily.
Other turns to take.
Soft Set
Increase the cream to 10 ounces for a thinner, lighter glaze meant for drizzling.
Firm Set
Decrease the cream to 6 ounces for a thicker ganache that can be used for piping or filling.
When it doesn't go to plan.
Always chop your chocolate with a serrated knife to keep the pieces small and consistent.
If the ganache looks grainy or separated, add a tablespoon of room-temperature cream and stir gently until it pulls back together.
Pour the glaze over your cake while it is on a wire rack set over a baking sheet to catch the runoff.
The ones that keep coming up.
Can I reheat it?
Yes, use a double boiler over very low heat. Do not microwave, as it is easy to burn the chocolate.
Why is my glaze dull?
You likely stirred too much air into the mixture or let the cream get too hot, causing the cocoa butter to separate.
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