Mary Berry Chocolate Ganache Icing

The first time I made Mary Berry’s chocolate ganache icing, I honestly thought I’d ruined it. I’d just finished baking a sponge, the kitchen was warm, and in my infinite wisdom, I dumped the chocolate straight into hot cream off the hob. Instant grainy mess. Not the silky, glossy finish I’d dreamt of.

But ganache is forgiving—if you know how to coax it. I’ve tested this classic ganache more times than I care to admit (sometimes just to eat it with a spoon). Let me show you how to get that lush, velvety texture Mary’s known for—without splitting, seizing, or scrambling your nerves.

The Secret Behind This Bake

What makes this ganache work so beautifully is its simplicity—but also the balance. Mary’s ratio of 1:1 cream to chocolate gives you a spreadable, pourable icing that sets with a soft shine rather than a hard snap. It’s rich but not overpowering, and works on just about everything from a Victoria sponge to a tray of cupcakes.

Most ganache recipes go too heavy on cocoa solids or use cheap chocolate that turns the texture gritty. I’ve tried both. Trust me—quality chocolate under 70% cocoa and gentle heat make all the difference.

INGREDIENTS + WHY THEY MATTER

• Dark Chocolate (150g, under 70%) – Gives depth without bitterness. I once used 85%—big mistake. Tasted like regret.
• Double Cream (150ml) – The fat content keeps it glossy and rich. I tested single cream once; it turned out thin and sad.

Ingredient Swaps That Hold Up

• Dairy-Free: Full-fat coconut cream works surprisingly well. Use the thick part from a can, not the watery stuff. Adds a faint coconut note.
• Sweeter Touch: Mix in a teaspoon of honey or golden syrup after melting—helps if you’re using a more bitter chocolate.
• Flavour Twists: A splash of espresso, orange zest, or even a dash of vanilla can subtly transform the ganache.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Chocolate Seized	Heat was too high	Keep water just simmering—not boiling
Ganache Split	Stirred too aggressively	Stir gently and steadily—no whisking fury
Too Thick to Spread	Left it too long to cool	Gently reheat over warm water or microwave

How to Make Mary Berry’s Chocolate Ganache Icing

1. Prep Your Bowl: Use a heatproof bowl that fits snugly over a pan of simmering water—don’t let the base touch the water.
2. Add Ingredients: Break your chocolate into even chunks and add with the cream to the bowl.
3. Melt Gently: Stir now and then—don’t rush. It should melt into a glossy pool after 5 to 8 minutes.
4. Cool to Thicken: Take it off the heat and let it cool naturally. It’ll thicken as it cools—spoonable, not runny.
5. Spread or Pour: Once at spreading consistency, use on cakes, cupcakes, or straight from the spoon.

Tips From My Kitchen

• I break the chocolate small so it melts evenly—big chunks can lag behind and overheat the cream.
• If I’m icing a cake, I wait 20 minutes for it to firm up slightly—it clings better.
• I sometimes make this a day ahead. Just warm gently before using and stir to revive the gloss.

Storage and Serving

• Fridge: Keeps in a sealed tub for up to a week. Let it come to room temp before using.
• Freezer: Freezes well up to 3 months. Thaw overnight in the fridge and warm gently.
• Serving: Gorgeous on chocolate sponge, but also brilliant with fresh strawberries or between shortbread layers.

FAQs – Real Query Answers

Q: Can I microwave the cream instead of using a double boiler?
A: You can, but go slow. Microwave in 20-second bursts, stir well, and avoid boiling the cream.

Q: My ganache looks grainy—can I save it?
A: Try adding a splash of warm cream and stirring gently. If it’s not burnt, this usually rescues it.

Q: Will this set hard on a cake?
A: No—it sets soft and glossy. If you want a firmer finish, chill it briefly after icing.

Q: Can I whip ganache to make it fluffy?
A: Yes. Once cooled, you can whip it into a mousse-like texture. Great for piping.

Q: Is it too rich for kids?
A: Depends on the chocolate. I use a sweeter 55 percent for birthday bakes—it goes down a treat.

Try More Recipe:

• Mary Berry Florentines
• Mary Berry Chocolate Cappuccino Tart
• Mary Berry’s Chocolate Yoghurt Cake
• Mary Berry Strawberry Tarts
• Mary Berry Tiny Chocolate Cupcakes