Glossy Chocolate Ganache
Smooth, rich, and beautifully glossy — chocolate ganache is one of the most versatile basics in pastry. With just a few ingredients, you can create a luxurious finish for cakes, tarts, desserts, or fillings.
Simple ingredients, precise method, premium result.
Essentials
- Time: 10 min
- Resting time: 15 min
- Difficulty: Easy
- Yield: enough for 1 cake or tart
Ingredients
- Dark chocolate (200 g)
- Heavy cream (200 ml)
- Butter (40 g)
- Pinch of fine salt (optional)
Good to know
- Use high-quality dark chocolate
- Do not boil the cream
- Stir gently for best shine
Step 1 – Ingredients
What you see: Dark chocolate, fresh cream, butter, and a pinch of salt — simple ingredients that create a rich and glossy ganache.
Prepare and measure everything before you start.
Once the cream is hot, timing matters.
👉Use quality dark chocolate. It makes all the difference.
Step 2 – Heat the cream
What you see: Fresh cream warming gently in a saucepan, small bubbles starting to appear around the edges.
Heat the cream over medium heat until it just reaches the boiling point.
Do not let it boil aggressively.
👉Once small bubbles appear and steam rises, it is ready to use.
Step 3 – Pour over the chocolate
What you see: Hot cream being poured over finely chopped dark chocolate.
Pour the hot cream evenly over the chocolate.
Let it sit for one minute so the heat can melt everything gently.
👉Do not stir immediately. Let the heat do the work first.
Step 4 – Add the butter
What you see: Small cubes of butter melting into the warm chocolate and cream mixture.
Add the butter while the mixture is still warm.
Let it melt naturally before stirring.
👉Butter should melt gently into the ganache, not fry in overheated chocolate.
Step 5 – Stir until smooth
What you see: The ganache turning silky, glossy, and fully emulsified.
Stir gently until smooth and shiny.
👉Do not whip air into it.
Step 6 – Pour over the cake
What you see: Smooth glossy ganache flowing over a cake, covering it with a rich chocolate finish.
Use the ganache while still warm and fluid.
Pour it slowly over the center of the cake and let it spread naturally.
👉Place the cake on a rack or plate and pour in one smooth motion for the cleanest finish.
Closing
Smooth, glossy, and rich — a proper chocolate ganache is one of the most useful basics in pastry. Use it immediately as a glaze, or let it rest to create a thicker filling, frosting, or dessert topping.
Simple ingredients, endless possibilities
Perfect with:
Cake • Tart • Cupcakes • Brownies • Éclairs…