Mary Berry’s Chocolate Ganache Icing Recipe [GUIDE]

Mary Berry’s Chocolate Ganache Icing is the epitome of chocolate indulgence-smooth, glossy, and decadently rich. Ganache itself is a classic French confection, traditionally made by combining chocolate and cream to create a silky mixture that can be poured, whipped, or spread as an icing, glaze, or filling. Mary Berry’s recipe embodies simplicity and elegance, elevating any cake or dessert with a luscious coating that’s both shiny and velvety.

Unlike buttercream, which is often sweet and fluffy, ganache has a more intense chocolate flavor and a luxurious texture that melts on the tongue. When cooled slightly, it thickens enough to be spread or piped, while when warm it can be poured for a smooth glaze effect. Mary’s approach strikes a perfect balance – the ganache is neither too runny nor too stiff, making it incredibly versatile.

This icing is ideal for everything from classic layer cakes and cupcakes to tarts and even truffles. It’s the secret weapon behind many of Mary Berry’s show-stopping bakes, adding that professional touch and mouthwatering finish that impresses every time.

Mary Berry’s Chocolate Ganache Icing Recipe

Ingredients Needed

Mary Berry’s Chocolate Ganache Icing relies on just a few simple, high-quality ingredients. Each component plays a vital role in creating the perfect texture and flavor:

1. Dark Chocolate (around 70% cocoa solids)

   The star of the show. Mary often prefers good quality dark chocolate because it provides a deep, rich chocolate flavor and a glossy finish. Using chocolate with a cocoa content around 70% offers the perfect balance of bitterness and sweetness.

2. Double Cream (Heavy Cream)

   This thick, rich cream adds smoothness and helps melt the chocolate into a luscious, silky consistency. The fat content in double cream is crucial for achieving that luxurious texture.

3. Unsalted Butter

   A knob of butter adds extra shine and a subtle richness, making the ganache incredibly smooth and glossy.

4. Optional: A pinch of salt or a splash of vanilla extract

   While not always included, these extras can enhance the depth of flavor. Salt cuts through the sweetness, and vanilla adds warmth.

In essence, Mary’s ganache is about quality, not quantity – just a few ingredients combined thoughtfully.

Equipment Needed

To create Mary Berry’s Chocolate Ganache Icing perfectly, having the right tools on hand makes the process smooth and enjoyable:

1. Heatproof Bowl

   Essential for melting chocolate safely. Using a heatproof bowl ensures you can gently melt the chocolate over a bain-marie without burning it.

2. Saucepan

   For heating the cream. A small to medium saucepan is ideal.

3. Spatula or Whisk

   To stir the ganache until it becomes perfectly smooth and shiny. A flexible silicone spatula is great for scraping every bit of ganache out of the bowl.

4. Measuring Scales

   Accurate measurements help keep the texture just right, especially for chocolate and cream.

5. Bain-Marie Setup (Double Boiler)

   This consists of a saucepan with simmering water and a heatproof bowl sitting on top. It allows you to melt the chocolate gently and evenly without scorching.

6. Refrigerator or Cool Place

   To chill the ganache slightly if you want it spreadable rather than pourable.

7. Cake Decorating Tools (Optional)

   If you want to pipe or spread the ganache artistically, having an offset spatula or piping bag can be helpful.

Instructions To Make Mary Berry’s Chocolate Ganache Icing

Now for the heart of the matter: the step-by-step process to create this divine icing.

1. Prepare Your Ingredients

   Chop the dark chocolate into small, even pieces. This helps it melt evenly and quickly.

2. Heat the Cream

   Pour the double cream into your saucepan and heat it gently over medium heat. You want it hot but not boiling-small bubbles should start to appear around the edges, signaling it’s ready.

3. Combine Cream and Chocolate

   Remove the cream from the heat and immediately pour it over the chopped chocolate in your heatproof bowl. Let it sit undisturbed for about 2-3 minutes. This allows the hot cream to soften and melt the chocolate without stirring, which helps prevent seizing.

4. Stir Gently

   Using a spatula or whisk, slowly mix the cream and chocolate together. Start from the center and work your way outwards in circular motions until everything is combined into a smooth, glossy ganache. At this stage, if you want, add a small knob of unsalted butter and stir it in until melted for extra shine and richness.

5. Cool to Desired Consistency

   For a glaze, use the ganache while still warm and pourable. For a spreadable icing, let it cool at room temperature or chill briefly in the fridge, stirring occasionally until it thickens.

6. Apply to Your Cake

   Spread or pour over your cake as desired. For a smooth finish, use an offset spatula, or for a dripping effect, pour it slowly around the edges.

Tips And Tricks

To nail Mary Berry’s Chocolate Ganache Icing every time, here are some pro tips that can make a big difference:

• Use Good Quality Chocolate: The flavor of your ganache depends entirely on the chocolate you choose. Don’t skimp on quality – it really pays off.
• Avoid Boiling the Cream: Overheating can cause the ganache to split or become grainy. Heat cream gently and stop just before boiling.
• Chop Chocolate Finely: This ensures it melts evenly and quickly, preventing lumps or burning.
• Be Patient: Let the cream sit on the chocolate for a few minutes before stirring. This gentle melting step is key to smooth ganache.
• Add Butter for Gloss: A small amount of butter stirred in at the end adds a beautiful shine and silkiness.
• Adjust Consistency with Temperature: Warm ganache is pourable; cool ganache becomes spreadable or pipeable.
• Use a Bain-Marie: Melting chocolate over simmering water prevents scorching and helps maintain smooth texture.
• Store Ganache Properly: If you have leftovers, store in an airtight container in the fridge and gently rewarm before use.

Mary Berry’s Chocolate Ganache Icing is a timeless classic that brings luxurious texture, intense chocolate flavor, and an elegant finish to any dessert. With just a handful of high-quality ingredients and simple steps, you can create a glossy, velvety coating that elevates cakes from ordinary to extraordinary. Whether poured warm as a glaze or chilled and spread for a rich frosting, this ganache is as versatile as it is delicious. With a few helpful tips and the right equipment, you can master Mary’s technique and wow friends, family, or even yourself with every bite. So go ahead-indulge in the magic of Mary Berry’s chocolate ganache icing and transform your baking into a decadent celebration of chocolate perfection.

Easy Recipe Variations For Mary Berry’s Chocolate Ganache Icing

Mary Berry’s chocolate ganache icing is a classic, luscious topping beloved for its smooth, glossy finish and rich chocolate flavor. But the beauty of ganache lies in its versatility-small tweaks can elevate it or transform it entirely to suit your taste or occasion. Let’s explore some easy recipe variations that add a personal twist to Mary’s traditional ganache.

1. Flavored Ganache:

A simple way to add depth to your ganache is by infusing the cream with flavors before mixing it with the chocolate. For example, steeping a vanilla bean or cinnamon stick in the cream as it heats will impart a warm, aromatic undertone. For a citrusy zing, add the zest of an orange or a splash of Grand Marnier to the cream. Alternatively, infuse with espresso for a mocha touch, perfect for coffee lovers craving an extra punch.

2. Nutty Ganache:

Incorporate finely ground nuts such as hazelnuts, almonds, or pistachios into the ganache after it’s made for added texture and flavor complexity. Alternatively, add a swirl of nut butter (like peanut or almond butter) for a creamy, nutty richness that contrasts beautifully with the chocolate.

3. Spiced Ganache:

Add warmth with spices. Mix in a pinch of chili powder or cayenne for a subtle heat that awakens the chocolate’s flavor. Ground cardamom or star anise can lend an exotic, fragrant note. These spice additions create a ganache perfect for festive or adventurous bakes.

4. Boozy Ganache:

Mary Berry’s recipe can be easily boozed up by stirring in a tablespoon or two of your favorite liquor once the ganache has cooled slightly but is still pourable. Think dark rum, brandy, or a rich bourbon. This not only adds a luxurious depth but also turns the ganache into an adult-only indulgence, great for celebrations.

5. White or Ruby Chocolate Ganache:

While Mary’s recipe traditionally uses dark or milk chocolate, you can swap in white chocolate for a sweeter, creamier icing. Ruby chocolate, with its natural berry notes and pink hue, is a stunning, trendy option. Keep in mind white chocolate ganache tends to be softer and sweeter, so adjust the cream ratio accordingly for a perfect texture.

Each variation offers an exciting spin while maintaining the silky smoothness and irresistible richness that Mary Berry’s ganache is known for.

Storing Leftovers

Chocolate ganache is surprisingly forgiving when it comes to storage, but knowing the right methods will keep it fresh and ready for your next craving.

Short-term storage:

If you have leftover ganache, allow it to cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 5 days. When you want to reuse it, gently warm it in a double boiler or microwave (in short bursts) and stir to restore its glossy, pourable texture.

Long-term storage:

Ganache can also be frozen for up to 3 months. To freeze, place it in a freezer-safe container, ideally in portions for easy thawing. When ready to use, thaw overnight in the fridge, then gently warm it as needed. Note that freezing might slightly alter the texture, so it’s best for ganache intended for fillings or truffles rather than smooth icing.

Tips For Success

• Avoid repeated heating and cooling cycles, which can cause the ganache to separate or become grainy.
• If the ganache thickens too much after refrigeration, a splash of warm cream stirred in can restore its silky consistency.
• When storing ganache-covered cakes or desserts, keep them refrigerated and loosely covered to prevent condensation from dulling the sheen.

Mastering storage means you can whip up ganache ahead of time or save every last bit of that decadent chocolatey goodness without waste.

What To Eat With Mary Berry’s Chocolate Ganache Icing?

Mary Berry’s chocolate ganache icing is a luscious accompaniment that can elevate a variety of desserts, but what exactly pairs best with its rich, velvety texture? Let’s explore some divine combinations that bring out the best in this classic icing.

1. Classic Chocolate Cake:

The obvious and timeless partner-Mary’s ganache makes any chocolate cake shine, whether it’s a simple sponge or a rich, dense flourless chocolate cake. The ganache adds a glossy finish and a smooth bite, balancing the cake’s crumb with creamy decadence.

2. Fruit-Based Cakes and Tarts:

Surprisingly, ganache pairs beautifully with fruit flavors. Think raspberry, cherry, or orange cakes where the tartness of the fruit contrasts and complements the ganache’s richness. A chocolate ganache-topped lemon tart or blackberry cake offers a sophisticated balance of sweet, tart, and bitter notes.

3. Brownies and Blondies:

Spread ganache on top of fudgy brownies or rich blondies for an extra layer of indulgence. The glossy ganache finish not only adds a beautiful shine but also enhances texture contrast-the smooth top against chewy, dense bites underneath.

4. Cupcakes and Muffins:

For individual treats, ganache makes a luxurious frosting alternative. Pipe or drizzle it over vanilla, coffee, or even nutty cupcakes for an elegant finish that’s easier than buttercream but just as impressive.

5. Pastries and Doughnuts:

Use ganache as a dipping sauce or drizzle over doughnuts and pastries for a sophisticated chocolate twist. Warm ganache poured over warm doughnuts creates an irresistible combination, perfect for brunch or dessert.

6. Ice Cream and Puddings:

Drizzle ganache warm over vanilla ice cream or creamy puddings to add a decadent chocolate layer that contrasts beautifully with cold, soft textures.

Pairing ganache with these treats transforms simple desserts into showstoppers that highlight Mary Berry’s expertise in balancing flavor and texture.

Conclusion

Mary Berry’s chocolate ganache icing is much more than just a recipe-it’s a gateway to endless creativity and indulgence in the kitchen. Its silky smooth texture, glossy finish, and deep chocolate flavor make it a timeless favorite that can be adapted and stored with ease, while pairing beautifully with an array of desserts.

Whether you choose to infuse it with spices, add a boozy kick, or swirl in nuts, ganache offers a rich canvas for flavor exploration. Proper storage means you can enjoy its luxurious charm well beyond the initial bake, and pairing it with cakes, tarts, and even ice cream opens up a world of delicious possibilities.

Ultimately, Mary Berry’s ganache icing is a celebration of chocolate’s versatility and elegance-one spoonful and you’ll understand why it remains a beloved staple in kitchens worldwide.

FAQs

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

To make Mary Berry’s chocolate ganache icing, you will need two main ingredients: 200g of dark chocolate (preferably with at least 70% cocoa solids for a rich flavor) and 200ml of double cream. You can also add a little butter or vanilla extract for extra richness and flavor, though these are optional.

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

To make the ganache, start by chopping the dark chocolate into small pieces to ensure it melts evenly. In a saucepan, heat the double cream over medium heat until it is just about to boil. Remove from the heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth. Allow the ganache to cool to room temperature before using it to frost your cake.

How Can I Adjust The Consistency Of Mary Berry’s Chocolate Ganache Icing?

If you want your ganache to be thicker, you can let it cool for longer or add more chocolate. For a thinner ganache (ideal for pouring over cakes or drizzling), simply reduce the amount of chocolate or increase the amount of cream. If it sets too hard, you can gently reheat it, adding a small amount of cream to achieve the desired consistency.