Mary Berry Chocolate Ganache Icing Recipe [Tips & Tricks]

If you’re a fan of rich, velvety chocolate icing, Mary Berry’s chocolate ganache icing recipe is an absolute must-try!

Not only is it incredibly easy to make, but the smooth, glossy texture and deep chocolate flavor take any cake or dessert to the next level. Whether you’re baking for a special occasion or just satisfying a chocolate craving, this ganache adds a luxurious finish to your treats. Mary Berry’s foolproof method ensures you get that perfect balance of sweetness and decadence every time. Trust me, once you try it, you won’t want to go back to regular icing!

Mary Berry Chocolate Ganache Icing Recipe

Ingredients Needed For Mary Berry’s Chocolate Ganache Icing

Creating Mary Berry’s indulgent chocolate ganache icing requires just a few simple ingredients, but the quality and precision of each one contribute significantly to the texture and taste of the ganache. Here’s what you’ll need:

1. Dark Chocolate: Mary Berry often uses high-quality dark chocolate for her ganache icing. The richness and depth of flavor from dark chocolate-preferably with around 70% cocoa content-provides a sophisticated balance of sweetness and bitterness. This allows the ganache to complement a variety of cakes and pastries without being overwhelmingly sweet.

2. Double Cream: Double cream, with a high fat content (about 48%), is a key ingredient that ensures the ganache has a smooth, creamy texture. This thick cream will melt into the chocolate, creating a luscious consistency that’s perfect for spreading or piping.

3. Butter (Optional): Some variations of ganache include a small amount of butter for added gloss and a slightly richer flavor. Mary Berry’s classic ganache may call for a little butter, which helps in creating that extra smooth, velvety finish, enhancing both the taste and appearance.

4. Vanilla Extract (Optional): A touch of vanilla extract can sometimes be added to enhance the overall flavor of the ganache. While the vanilla is subtle, it can add a lovely depth, especially if the ganache is being used for lighter cakes or desserts.

Equipment Needed For Mary Berry’s Chocolate Ganache Icing

The right tools can make all the difference in ensuring your chocolate ganache turns out perfectly smooth and glossy. While the process itself is simple, having the right equipment helps make the preparation much easier. Here’s what you’ll need:

1. Heatproof Bowl: A heatproof bowl is essential for melting the chocolate. Glass or stainless steel works well, as they can handle the heat from the double boiler or microwave without cracking.

2. Saucepan or Microwave: If you’re using the double boiler method, you’ll need a saucepan filled with a small amount of water to gently heat the chocolate. Alternatively, a microwave can be used to melt the chocolate in short bursts.

3. Spatula or Whisk: A spatula is useful for stirring the chocolate and cream together, helping to ensure that the ganache is completely smooth. A whisk can be used if you need to incorporate air into the ganache, especially if you’re whipping it to a thicker consistency.

4. Measuring Cups and Spoons: Accuracy is important, especially when working with ganache. Measuring cups for the cream and chocolate, as well as a spoon for any smaller amounts of butter or vanilla, will help you get the right balance of ingredients.

5. Cooling Rack: Once the ganache is ready, it’s important to let it cool and thicken to the desired consistency. A cooling rack provides good air circulation, allowing the ganache to cool evenly without becoming too hard or too runny.

6. Offset Spatula or Knife: For applying the ganache to cakes or pastries, an offset spatula is ideal. It allows you to spread the icing evenly, even on the edges and top, creating a professional finish. A standard butter knife can also work in a pinch.

How To Make Mary Berry’s Chocolate Ganache Icing

Making chocolate ganache may seem intimidating, but it’s surprisingly easy when you follow these steps. Mary Berry’s recipe ensures a smooth, glossy icing perfect for cakes, cupcakes, and pastries. Here’s how to do it:

1. Chop the Chocolate: Begin by breaking the dark chocolate into small, even-sized pieces. This ensures the chocolate melts evenly when combined with the cream. A good-quality chocolate bar is preferred, but you can also use chocolate chips if that’s more convenient.

2. Heat the Cream: Pour the double cream into a saucepan and gently heat it over medium heat until it just begins to simmer. You don’t want it to boil or bubble, as this could affect the texture of the ganache. If you’re using butter, add it to the cream at this stage to allow it to melt.

3. Combine Chocolate and Cream: Once the cream is hot, pour it over the chopped chocolate in the heatproof bowl. Let it sit for 1-2 minutes to soften the chocolate. Then, using a spatula, stir the cream and chocolate together. Start from the center and work your way outwards to form a smooth mixture. The heat from the cream will melt the chocolate, and the two will combine into a rich, glossy ganache.

4. Add Flavoring (Optional): If you like, add a teaspoon of vanilla extract to enhance the flavor of your ganache. Stir it in gently.

5. Let It Cool: Allow the ganache to cool at room temperature for about 10-15 minutes. At this stage, you can adjust the consistency depending on how you plan to use it. If you want a thinner ganache, use it while it’s still warm and runny. For a thicker, spreadable icing, let it cool longer. If the ganache becomes too firm, simply warm it gently over a double boiler or in the microwave for a few seconds.

6. Apply the Ganache: Once it has reached your desired consistency, you can either pour it over a cake for a drizzly effect or spread it with an offset spatula for a smooth finish. The ganache will firm up as it cools, so if you want a glossy, shiny top, aim to apply it while it’s still warm and fluid.

Expert Tips For Perfect Chocolate Ganache

1. Use Good-Quality Chocolate: Since ganache is made primarily of chocolate, the flavor of your final product depends heavily on the quality of the chocolate. Choose a high-quality dark chocolate with a cocoa content of at least 70% for the best results.

2. Watch the Temperature: The key to a smooth ganache is controlling the temperature. Too hot, and it can become too runny; too cool, and it may harden prematurely. Aim for a cool-to-lukewarm consistency when you’re spreading it on cakes or cupcakes.

3. Stir Gently: When combining the chocolate and cream, stir gently to prevent air bubbles from forming. Vigorous stirring can create a slightly frothy texture, which may not be ideal for a glossy, smooth finish.

4. Whip for Thickness: If you want a thicker ganache for piping, allow the mixture to cool completely, and then use an electric mixer to whip it. This will incorporate air and give the ganache a lighter, fluffier texture, perfect for decorating cakes.

5. Avoid Overheating: If you’re melting the chocolate, avoid overheating it, as it can seize and become grainy. It’s always better to heat the chocolate in short bursts in the microwave or gently melt it over simmering water.

6. Let It Set: Ganache can take some time to set fully. If you’re covering a cake or cupcakes, allow the ganache to cool and firm up before attempting to decorate, as it can get messy if it’s too runny.

Mary Berry’s chocolate ganache icing is a simple yet luxurious finishing touch that elevates any baked good. The balance between rich dark chocolate and velvety cream creates a glossy, smooth texture that’s perfect for spreading, pouring, or piping.

With just a few key ingredients and some careful attention to temperature, you can create a ganache that will impress even the most discerning bakers. Whether you’re using it for a classic chocolate cake, cupcakes, or even drizzling over brownies, this ganache brings a touch of elegance to any dessert.

By following expert tips, you’ll be able to create a flawless, professional finish every time. Happy baking!.

Easy Recipe Variations For Mary Berry’s Chocolate Ganache Icing

Mary Berry’s chocolate ganache icing is a rich and silky topping, perfect for cakes, cupcakes, and even cookies. But sometimes, it’s nice to switch things up and try variations that suit different tastes or themes. Here are a few easy ways you can put your personal spin on Mary Berry’s classic recipe:

1. Add Flavored Extracts:
   One of the simplest ways to change the flavor profile of your ganache is by incorporating flavored extracts. Vanilla is the most common, but you can also experiment with other options. A few drops of peppermint extract will give your ganache a refreshing minty twist, while almond extract brings a warm, nutty depth. You can even try citrus flavors like orange or lemon extract for a zesty kick that pairs beautifully with chocolate.

2. Infuse with Coffee or Liqueurs:
   Coffee pairs wonderfully with chocolate, and adding a shot of brewed coffee or espresso to your ganache gives it a rich, slightly bitter complexity. For an adult version, you can add a tablespoon of your favorite liqueur, like Baileys Irish Cream, Grand Marnier, or Kahlúa. These flavors deepen the chocolate’s intensity and add an element of sophistication.

3. Use Different Types of Chocolate:
   While Mary Berry’s recipe typically uses dark chocolate, you can easily customize the sweetness and richness of your ganache by experimenting with milk or white chocolate. Milk chocolate ganache is creamier and sweeter, while white chocolate ganache tends to be very rich and smooth with a slight vanilla flavor. For a more intense flavor, go with bittersweet or extra dark chocolate. The balance of chocolate and cream will also change with the type you use, so feel free to adjust the ratio to achieve your preferred consistency.

4. Add a Dash of Sea Salt:
   A sprinkle of flaky sea salt can enhance the richness of the ganache and bring out the chocolate’s flavor in a subtle yet effective way. The salt helps to balance out the sweetness and adds a delightful contrast to the smooth ganache. You can either mix the salt into the ganache or sprinkle it over the top for a bit of texture and an unexpected, mouthwatering finish.

5. Make It Vegan:
   If you’re looking to make a vegan version of the chocolate ganache, you can easily substitute the dairy cream with coconut cream or any plant-based milk (like almond, soy, or oat milk). Dark chocolate is typically vegan-friendly, but always double-check the label to ensure no milk solids are included. The result is a rich, indulgent icing with a hint of coconut or whatever plant-based flavor you choose.

6. Spice It Up:
   For those who enjoy a little heat, try adding a pinch of ground chili powder, cayenne pepper, or cinnamon to the ganache. The warm spices not only complement the deep chocolate flavor but also provide a unique twist. A bit of chili heat, in particular, pairs wonderfully with dark chocolate, creating a delightful contrast of flavors that surprises and delights the palate.

7. Caramelize It:
   Add a hint of caramel to your ganache by incorporating a spoonful of caramel sauce or using brown sugar instead of white. The caramel flavor brings a rich, toasty sweetness that perfectly balances the bitterness of dark chocolate. You can also swirl a bit of caramel into the ganache before it sets for a marbled effect.

These variations not only elevate the basic recipe but also allow you to tailor the ganache to the specific cake or dessert you’re working with. Experimenting with different flavors and textures opens up endless possibilities, making Mary Berry’s chocolate ganache icing even more versatile!

Best Practices To Store Leftovers

Once you’ve enjoyed your delicious chocolate ganache icing, you may have some leftovers. Fortunately, ganache can be stored and reused if done properly. Here are some essential tips to make sure it stays fresh and ready for your next baking adventure:

1. Refrigerating Ganache:
   If you need to store ganache for a few days, place it in an airtight container and refrigerate it. The cold temperature will help it firm up, making it easier to store and handle. When you’re ready to use it again, take it out of the fridge and let it come to room temperature. You may need to gently reheat it if it’s too stiff, but be cautious and use low heat to avoid breaking the ganache. You can also microwave it in short bursts, stirring in between to prevent overheating.

2. Freezing Ganache:
   For longer storage, ganache can be frozen. Scoop it into an airtight container or a freezer-safe bag and make sure to remove as much air as possible. When freezing, ganache can keep for up to 3 months. To thaw, simply transfer the ganache from the freezer to the fridge for a day or two, and then bring it to room temperature before using it. You can re-whisk the ganache to restore its smooth texture if it has separated during freezing.

3. Preventing Crystallization:
   A common issue when storing ganache is the formation of sugar crystals, which can alter its smooth texture. To avoid this, make sure you let the ganache cool completely before storing it. Also, ensure that it is well-sealed to prevent air from getting in, which can lead to crystallization.

4. Storing Leftover Ganache on the Cake:
   If you’ve already applied ganache to a cake and have leftover icing on the dessert, storing it requires a bit more care. Keep the cake in an airtight container to maintain its freshness, especially if it’s in a warm or humid environment. The ganache may start to soften or melt over time, so it’s best to refrigerate the cake if you plan on storing it for more than a day or two.

By following these storage tips, you can make the most out of your ganache and ensure that it retains its smooth, decadent texture until you’re ready to indulge again!

What Goes Well With Chocolate Ganache Icing

Chocolate ganache icing is so versatile that it pairs wonderfully with a wide range of flavors, both sweet and savory. Here’s a list of ideas to inspire you:

1. Cakes and Cupcakes:
   Chocolate ganache is a classic pairing for a variety of cakes, from a rich and moist chocolate cake to a delicate sponge or a tangy lemon cake. Red velvet cake, with its light cocoa flavor, also pairs beautifully with ganache, as it enhances the cake’s velvetiness. Cupcakes topped with ganache are a treat for any occasion, from birthday parties to festive gatherings.

2. Berries:
   Fresh berries, particularly strawberries, raspberries, and blackberries, complement the richness of chocolate ganache. The slight tartness of the berries provides a perfect balance to the sweet, silky ganache. You can top your ganache-covered cakes or cupcakes with fresh berries, or even dip them directly into the ganache for a delightful treat.

3. Nuts:
   Nuts add both texture and flavor, making them a great addition to chocolate ganache. Hazelnuts, almonds, and pistachios work especially well with ganache, as their earthy, slightly roasted taste enhances the chocolate’s richness. Try sprinkling crushed nuts on top of a cake coated in ganache, or incorporating them into the ganache itself.

4. Caramel:
   The sweetness and buttery flavor of caramel contrast beautifully with the dark, rich ganache. A swirl of caramel in the ganache or drizzling it over the ganache on your cake can elevate the whole dessert. You can also try pairing chocolate ganache with caramel-filled pastries or pies for an irresistible combination.

5. Coffee and Espresso:
   As mentioned earlier, ganache and coffee make a lovely pair. You can infuse ganache with a shot of espresso or simply serve it alongside a cup of coffee to enhance the chocolate’s flavor. Chocolate and coffee are both deep, intense flavors that work harmoniously together, perfect for those who love a slightly bitter taste to complement their sweet dessert.

6. Spices and Herbs:
   Adding spices like cinnamon, nutmeg, or even a bit of chili powder to your ganache can bring a unique warmth to your desserts. You can also experiment with herbs like mint or basil to add a refreshing twist. Imagine a rich chocolate cake with mint-infused ganache, or a spiced ganache topping on gingerbread for the perfect holiday dessert.

7. Ice Cream and Pastries:
   Chocolate ganache also pairs wonderfully with ice cream, whether drizzled over a scoop or used to fill a pastry. Think of an indulgent chocolate ganache tart with a scoop of vanilla ice cream, or a freshly baked croissant filled with ganache and topped with powdered sugar. The possibilities are endless!

Conclusion

Mary Berry’s chocolate ganache icing is a quintessential dessert topping that elevates any sweet creation. Whether you enjoy it as a rich, velvety layer on cakes and cupcakes or are looking to explore variations, the versatility of ganache is undeniable.

You can experiment with different chocolates, flavors, and even add a touch of salt or spice for a personalized touch. Proper storage ensures that leftovers maintain their decadence, ready to enhance future desserts, while the array of foods that pair well with ganache-ranging from fruits and nuts to rich pastries-offers endless opportunities for creative combinations.

No matter how you choose to use it, chocolate ganache icing remains a timeless favorite that brings indulgence and joy to any occasion.

FAQs

What Is Mary Berry’s Chocolate Ganache Icing Recipe?

Mary Berry’s chocolate ganache icing is a simple yet decadent topping made from a combination of chocolate and cream. It is smooth, glossy, and perfect for cakes, cupcakes, and other desserts. The recipe typically involves heating cream until it is almost boiling and then pouring it over chopped chocolate, stirring until smooth, and allowing it to cool before spreading it on your cake.

What Ingredients Do I Need For Mary Berry’s Chocolate Ganache Icing?

For Mary Berry’s chocolate ganache icing, you will need just two basic ingredients: high-quality dark chocolate (about 200g) and double cream (about 200ml). The ratio of chocolate to cream can be adjusted depending on how thick or runny you want your ganache to be.

Can I Use Milk Chocolate Instead Of Dark Chocolate For The Ganache?

Yes, you can use milk chocolate instead of dark chocolate. However, milk chocolate will result in a sweeter and creamier ganache. Be mindful that milk chocolate has a different texture and flavor compared to dark chocolate, so the ganache will have a lighter, less intense chocolate taste.

How Do I Make Mary Berry’s Chocolate Ganache Icing Smooth?

To achieve a smooth ganache, ensure the chocolate is finely chopped before adding the hot cream. Stir the mixture gently until all the chocolate is melted and combined with the cream. If you encounter any lumps, you can gently warm the ganache over a double boiler or in the microwave and continue stirring until smooth.

Can I Make Mary Berry’s Chocolate Ganache In Advance?

Yes, you can make the ganache in advance. After preparing the ganache, let it cool to room temperature, then cover and refrigerate it. When you’re ready to use it, simply reheat it gently in the microwave or over a double boiler, stirring occasionally until it becomes pourable and smooth again.

How Thick Should Mary Berry’s Chocolate Ganache Be For Icing A Cake?

The thickness of the ganache depends on the consistency you prefer. For a thicker ganache that holds its shape, use a higher ratio of chocolate to cream.

For a more spreadable, smoother consistency, use more cream. Generally, a 1:1 ratio of chocolate to cream works well for a medium-thick ganache.

Can I Add Flavoring To Mary Berry’s Chocolate Ganache Icing?

Yes, you can add flavorings to the ganache. A splash of vanilla extract, espresso powder, or a liqueur like Grand Marnier or Baileys can be added for a twist. Be sure to mix the flavoring in after the ganache is fully melted and smooth to ensure an even distribution.

How Long Does Mary Berry’s Chocolate Ganache Icing Take To Set?

Mary Berry’s chocolate ganache typically takes about 1-2 hours to set at room temperature, depending on the temperature of the room and the consistency of the ganache. If you want to speed up the process, you can place the ganache in the fridge for 30-60 minutes to firm up before spreading or decorating.

Can I Use Mary Berry’s Chocolate Ganache For A Drip Cake?

Yes, Mary Berry’s chocolate ganache is perfect for making a drip cake!

Simply allow the ganache to cool to a slightly thicker consistency, then use a spoon or a piping bag to drip the ganache over the edge of the cake. The ganache should be cool enough to drip down the sides without running off too quickly.

What Type Of Chocolate Should I Use For Mary Berry’s Chocolate Ganache Icing?

For the best results, use high-quality dark chocolate with at least 60-70% cocoa content. This will give the ganache a rich, intense flavor. If you prefer a sweeter ganache, you can opt for milk chocolate, but dark chocolate is recommended for a more traditional and elegant taste.