What is Mary Berry Ganache Recipe?
Mary Berry’s ganache recipe is a rich and smooth chocolate mixture made from chocolate and cream, used primarily as a frosting, filling, or glaze for cakes, pastries, and other desserts.
What Goes Best with Mary Berry Ganache Recipe?
Ganache pairs well with:
- Cakes (e.g., chocolate cake, sponge cake)
- Cupcakes
- Brownies
- Tarts (e.g., chocolate tart, fruit tart)
- Truffles
- Ice cream or desserts as a sauce
Ingredients
- 200g dark chocolate (70% cocoa is preferred)
- 200ml double cream
- 1 tablespoon unsalted butter (optional, for gloss)
- A pinch of salt (optional)
How to Prepare Mary Berry Ganache Recipe

- Chop the Chocolate:
- Finely chop the dark chocolate and place it in a heatproof bowl.
- Heat the Cream:
- In a saucepan, heat the double cream over medium heat until it starts to simmer. Do not let it boil.
- Combine:
- Pour the hot cream over the chopped chocolate and let it sit for a couple of minutes to soften the chocolate.
- Mix:
- Stir the mixture gently with a spatula or whisk until the chocolate is completely melted and the mixture is smooth.
- Add Butter (Optional):
- For a glossy finish, add the unsalted butter and stir until fully melted and incorporated.
Mary Berry Ganache Recipe Instructions
- Prep Time: 5 minutes
- Total Time: 10 minutes
Notes
- Use high-quality chocolate for the best flavor.
- The ganache can be adjusted in thickness by varying the chocolate-to-cream ratio.
How to Serve Mary Berry Ganache Recipe
- Pour the ganache over cakes or cupcakes for a glossy finish.
- Use it as a filling between layers of cake or in pastries.
- Allow it to cool slightly before spreading or pouring.
How to Reheat Mary Berry Ganache Recipe
If the ganache has cooled and thickened, gently reheat it in a microwave in short intervals (10-15 seconds) or over a double boiler, stirring until smooth.
How to Store Leftovers of Mary Berry Ganache Recipe
Store any leftover ganache in an airtight container in the refrigerator for up to a week. Reheat gently before using.
Frequently Asked Questions Regarding Mary Berry Ganache Recipe
- Can I use milk chocolate instead of dark chocolate?
- Yes, but the ganache will be sweeter and less rich.
- How can I flavor my ganache?
- You can add extracts (like vanilla or almond) or flavored liqueurs.
- How thick will my ganache be?
- The thickness depends on the chocolate-to-cream ratio; more chocolate will make it thicker.
- Can I make ganache ahead of time?
- Yes, you can make it in advance and store it in the fridge.
- Can I use ganache for cupcakes?
- Absolutely! It makes a delicious frosting for cupcakes.
- How do I get a glossy finish?
- Adding butter to the ganache helps achieve a glossy finish.
- What should I do if my ganache is too thick?
- Gently reheat and add a little more warm cream to thin it out.
- Can I freeze ganache?
- Yes, you can freeze it for up to three months. Thaw in the fridge before using.
- What’s the best way to pour ganache over a cake?
- Place the cake on a wire rack over a baking sheet to catch drips.
- How do I know when my ganache is ready?
- It should be smooth and shiny after mixing; it can also be tested by cooling a small spoonful.
Nutritional Information of Mary Berry Ganache Recipe (per serving)
- Calories: Approximately 150 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Sugars: 7g
- Protein: 2g