Chocolate Ganache Icing with Mary Berry is made with dark chocolate and double cream. This delicious Chocolate Ganache Icing recipe creates a rich and glossy topping that takes about 30 minutes to prepare and can be used to frost cakes and cupcakes.
This Chocolate Ganache Icing Recipe Is From Quick Cooking by Mary Berry
Mary Berry Chocolate Ganache Icing Ingredients
- 150g (5oz) dark chocolate (less than 70% cocoa solids), broken into pieces
- 150ml (5fl oz) double cream
How To Make Mary Berry Chocolate Ganache Icing
- Melt the Chocolate and Cream: Place the broken chocolate and cream in a heatproof bowl set over a pan of just simmering water. Stir occasionally until the chocolate is fully melted and the mixture is smooth.
- Cool and Thicken: Remove the bowl from the heat. Allow the ganache to cool and thicken before using it to ice your cake or cupcakes. If the ganache becomes too thick, gently warm it to return it to a spreading consistency.
Recipe Tips:
- Use Good Quality Chocolate: Choose high-quality dark chocolate for a richer and smoother ganache. Avoid chocolate with too high a cocoa content, as it can make the ganache too bitter.
- Heat Gently: Make sure the water in the pan is just simmering, not boiling. Too much heat can cause the chocolate to seize or become grainy.
- Stir Continuously: Stir the chocolate and cream mixture frequently to ensure even melting and prevent burning.
- Cool Gradually: Let the ganache cool at room temperature. Avoid putting it in the fridge to speed up the cooling, as this can cause it to thicken unevenly.
- Adjust Consistency: If the ganache is too thick to spread, gently warm it in the microwave or over a pan of hot water, stirring until it reaches the desired consistency.
What To Serve With Chocolate Ganache Icing?
This rich Chocolate Ganache Icing pairs well with vanilla or chocolate cakes, cupcakes, brownies, or cookies. It also can be served alongside fruit, like strawberries or bananas, for a delicious dessert.
How To Store Leftovers Chocolate Ganache Icing?
- Refrigerate: Let the leftover Chocolate Ganache Icing cool to room temperature. Then, place it in an airtight container and refrigerate for up to 1 week. Let it warm to room temperature or gently reheat before using.
- Freeze: You can freeze leftover Chocolate Ganache Icing for up to 3 months. Cool it to room temperature, then store it in an airtight container or freezer bag. Thaw it in the fridge overnight and gently reheat if needed.
More Mary Berry Recipe:
- Mary Berry Florentines
- Mary Berry Chocolate Cappuccino Tart
- Mary Berry’s Chocolate Yoghurt Cake
- Mary Berry Strawberry Tarts
- Mary Berry Tiny Chocolate Cupcakes
Mary Berry Chocolate Ganache Icing Nutrition Facts
Serving Size: 1 tablespoon (approx. 20g)
- Calories: 100
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 10mg
- Potassium: 100mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 1g
Mary Berry Chocolate Ganache Icing
Description
Chocolate Ganache Icing with Mary Berry is made with dark chocolate and double cream. This delicious Chocolate Ganache Icing recipe creates a rich and glossy topping that takes about 30 minutes to prepare and can be used to frost cakes and cupcakes.
Ingredients
Instructions
- Melt the Chocolate and Cream: Place the broken chocolate and cream in a heatproof bowl set over a pan of just simmering water. Stir occasionally until the chocolate is fully melted and the mixture is smooth.
- Cool and Thicken: Remove the bowl from the heat. Allow the ganache to cool and thicken before using it to ice your cake or cupcakes. If the ganache becomes too thick, gently warm it to return it to a spreading consistency.
Notes
- Use Good Quality Chocolate: Choose high-quality dark chocolate for a richer and smoother ganache. Avoid chocolate with too high a cocoa content, as it can make the ganache too bitter.
- Heat Gently: Make sure the water in the pan is just simmering, not boiling. Too much heat can cause the chocolate to seize or become grainy.
- Stir Continuously: Stir the chocolate and cream mixture frequently to ensure even melting and prevent burning.
- Cool Gradually: Let the ganache cool at room temperature. Avoid putting it in the fridge to speed up the cooling, as this can cause it to thicken unevenly.
- Adjust Consistency: If the ganache is too thick to spread, gently warm it in the microwave or over a pan of hot water, stirring until it reaches the desired consistency.
Mary Berry Chocolate Ganache Icing