Chocolate Ganache Glaze
A reliable glaze relies on the quality of your chocolate and the temperature of your cream. When done properly, it leaves a smooth, mirror-like finish that sets without turning brittle.
Temperature control is your only challenge
Avoid boiling the cream aggressively, as it can separate the fats. Use chocolate with at least 55% cocoa solids for the best structural integrity.
- Small heavy-bottomed saucepan
- Heat-proof mixing bowl
- Serrated knife
- Silicone spatula
What goes in.
- 8 ozBittersweet chocolate (55-60% cocoa), finely chopped
- 1/2 cupHeavy whipping cream
- 1 tbspUnsalted butter, room temperature
Small circles, constant center
Start stirring in the very center of the bowl using small circles. As the chocolate begins to melt, gradually widen your radius until you reach the edges.
The method.
Prepare the chocolate
Use a serrated knife to chop the chocolate into uniform, pea-sized pieces. Place them in a heat-proof glass or metal bowl.
Heat the cream
Place the heavy cream in the saucepan over medium heat. Watch closely; remove it the second you see small bubbles forming at the edges. Do not let it reach a full rolling boil.
Combine
Pour the hot cream over the chocolate. Let it sit undisturbed for exactly three minutes to allow the heat to penetrate the center of the pile.
Emulsify
Using a silicone spatula, begin stirring from the center. Continue until the mixture is uniform and dark. Fold in the butter at the very end for an extra sheen.
Adjust consistency
Let the ganache sit at room temperature, stirring occasionally. Use it while it is fluid enough to pour but thick enough to coat the back of a spoon.
Other turns to take.
Whipped Ganache
Allow the ganache to set completely, then use a hand mixer to whip it until light and airy for a stable frosting.
Infused Ganache
Steep aromatics like espresso beans, lavender, or orange zest in the cream while heating, then strain the cream before pouring over the chocolate.
When it doesn't go to plan.
If the ganache appears grainy, the cream might have cooled too quickly; gently reheat the bowl over a pot of simmering water for 30 seconds while stirring.
Always pour the glaze onto the center of your cake and let it naturally flow to the edges rather than forcing it with a spatula.
If you are glazing a cold cake, the ganache will set almost instantly. Work quickly.
The ones that keep coming up.
Can I use chocolate chips?
Chips often contain stabilizers that prevent them from melting into a smooth liquid. Use a solid bar of baking chocolate instead.
How long does it last?
It can be kept at room temperature for two days if your kitchen is cool, or in the refrigerator for up to two weeks.
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