This Delia Smith Chocolate Ganache is a rich, smooth, and versatile chocolate topping that can be used as a frosting, filling, or glaze for cakes, cupcakes, and other desserts. Made with only two ingredients—high-quality chocolate and cream—this ganache is easy to prepare and creates a glossy, decadent finish that elevates any dessert.
What is Delia Smith Chocolate Ganache?
Delia Smith’s Chocolate Ganache is a simple mixture of melted chocolate and heated cream. When combined, these ingredients create a smooth, velvety topping that can be poured as a glaze, whipped as a frosting, or used as a filling. Ganache has a luscious texture and intense chocolate flavor, making it ideal for adding a rich finish to desserts.
Other Popular Recipes
- Delia Gluten Free Chocolate Cake
- Delia Smith All In One Chocolate Cake
- Delia Smith Pineapple Upside Down Cake
Why You Should Try This Recipe
- Simple and Quick: Just two ingredients and a few minutes to prepare.
- Versatile: Can be used as a glaze, frosting, or filling.
- Rich Chocolate Flavor: Enhances any dessert with a deep, luxurious taste.
- Adjustable Consistency: Use warm as a glaze or chilled and whipped as a frosting.
- Ideal for Any Dessert: Perfect for cakes, cupcakes, pastries, and truffles.
Ingredients Needed to Make Delia Smith Chocolate Ganache
- 200g Dark Chocolate (at least 70% cocoa), chopped: Provides a deep, intense chocolate flavor.
- 200ml Double Cream: Adds creaminess and helps the ganache achieve a smooth texture.
Instructions to Make Delia Smith Chocolate Ganache
Step 1. Prepare the Chocolate
- Chop the dark chocolate into small pieces and place them in a heatproof bowl. This helps the chocolate melt evenly when combined with the cream.
Step 2. Heat the Cream
- In a small saucepan, heat the double cream over medium heat until it just begins to simmer. Do not let it boil, as boiling cream can change the texture of the ganache.
Step 3. Combine the Chocolate and Cream
- Pour the hot cream over the chopped chocolate in the bowl. Let it sit for about 2-3 minutes without stirring to allow the chocolate to melt.
Step 4. Stir Until Smooth
- After a few minutes, use a spatula to gently stir the mixture until it is smooth, glossy, and fully combined. If there are still small bits of unmelted chocolate, you can place the bowl over a double boiler for a few seconds, stirring until smooth.
Step 5. Use the Ganache
- For a Glaze: Allow the ganache to cool slightly, then pour it over cakes, cupcakes, or pastries.
- For a Frosting: Let the ganache cool at room temperature, then refrigerate for about 30 minutes before whipping it with an electric mixer until light and fluffy.
- For a Filling: Allow the ganache to cool and set slightly, then spread it between cake layers.
What Goes Well With Delia Smith Chocolate Ganache
- Fresh Strawberries – Complements the chocolate with a refreshing sweetness.
- Vanilla Ice Cream – Adds a creamy, cold contrast to the rich ganache.
- Whipped Cream – Light and airy, perfect alongside the thick ganache.
- Pastries and Eclairs – Use ganache as a filling or glaze.
- Chopped Nuts – Sprinkle on top for extra crunch and flavor.
- Salted Caramel Drizzle – Adds a sweet and salty balance.
Expert Tips for Making the Best Delia Smith Chocolate Ganache
To achieve a perfect ganache, keep these tips in mind:
- Use High-Quality Chocolate – For the best flavor, choose chocolate with at least 70% cocoa.
- Avoid Overheating the Cream – Heat the cream just to a simmer to prevent it from scorching.
- Let Chocolate Sit Before Stirring – This allows the chocolate to melt evenly.
- Adjust Consistency – To make a thicker ganache, use less cream; for a thinner glaze, add more cream.
- Cool Completely for Whipping – If using as a whipped frosting, ensure it’s chilled before whipping.
Easy Variations of Delia Smith Chocolate Ganache
Try these variations to add different flavors to your ganache:
- Add Espresso Powder – A teaspoon of espresso powder enhances the chocolate flavor.
- Use Flavored Liqueurs – Add a tablespoon of Grand Marnier, Bailey’s, or rum for extra flavor.
- Add a Pinch of Sea Salt – Balances the sweetness and enhances the chocolate.
- Use Milk or White Chocolate – Substitute dark chocolate for a sweeter ganache.
- Add Citrus Zest – Stir in a bit of orange or lemon zest for a fruity twist.
Best Practices to Store Delia Smith Chocolate Ganache
- Refrigerate in an Airtight Container – Keeps fresh in the fridge for up to 1 week.
- Freeze for Longer Storage – Place in a freezer-safe container and freeze for up to 3 months.
- Thaw Overnight in the Fridge – When ready to use, allow the ganache to thaw in the refrigerator.
Best Practices to Reheat Delia Smith Chocolate Ganache
- Microwave in Short Bursts – Warm in the microwave for 10-second intervals, stirring in between.
- Double Boiler Method – Place the ganache over a double boiler, stirring gently until smooth.
- Add a Splash of Cream if Needed – If the ganache thickens too much, add a tablespoon of warm cream to loosen it.
How Can I Make Delia Smith Chocolate Ganache Healthier?
- Use Dark Chocolate with a Higher Cocoa Content – Darker chocolate has less sugar.
- Use Coconut Cream – Substitute double cream with coconut cream for a dairy-free option.
- Sweeten with Honey or Maple Syrup – Add a natural sweetener to adjust sweetness.
- Try Low-Fat Cream – Use a low-fat cream if you prefer a lighter ganache.
- Add a Fruit Puree – Stir in a tablespoon of raspberry or orange puree for natural sweetness.
Nutrition Value (per serving)
- Calories: 250
- Carbohydrates: 16g
- Protein: 2g
- Fat: 20g
- Fiber: 3g
- Sugar: 14g
FAQs
Can I Use Milk Chocolate Instead of Dark Chocolate for Delia Smith Chocolate Ganache?
Yes, milk chocolate can be used instead of dark chocolate for Delia Smith Chocolate Ganache, but it will be sweeter and have a lighter chocolate flavor. To balance this, reduce the cream slightly to keep a thick consistency.
How Do I Thicken Chocolate Ganache?
To thicken Delia Smith Chocolate Ganache, let it cool to room temperature or refrigerate it until it firms up. You can also use less cream in the recipe to create a thicker ganache right from the start.
Can I Whip Delia Smith Chocolate Ganache to Use as Frosting?
Yes, you can whip Delia Smith Chocolate Ganache for a lighter, fluffier frosting. Allow the ganache to cool completely, then use an electric mixer to beat it until it reaches a spreadable, fluffy texture.
How Long Does Delia Smith Chocolate Ganache Last?
Stored in an airtight container in the refrigerator, Delia Smith Chocolate Ganache will stay fresh for up to 1 week. For longer storage, freeze the ganache for up to 3 months and thaw in the refrigerator before using.
Final Words
The Delia Smith Chocolate Ganache is a versatile, luxurious topping that elevates any dessert. With its smooth, rich texture and intense chocolate flavor, it’s perfect as a glaze, frosting, or filling.
More By British Baking Recipe
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Delia Smith Chocolate Ganache
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Dessert Topping
- Method: No-bake
- Cuisine: French
Description
Delia Smith’s Chocolate Ganache is a simple mixture of melted chocolate and heated cream. When combined, these ingredients create a smooth, velvety topping that can be poured as a glaze, whipped as a frosting, or used as a filling. Ganache has a luscious texture and intense chocolate flavor, making it ideal for adding a rich finish to desserts.
Ingredients
- 200g Dark Chocolate (at least 70% cocoa), chopped: Provides a deep, intense chocolate flavor.
- 200ml Double Cream: Adds creaminess and helps the ganache achieve a smooth texture.
Instructions
Step 1. Prepare the Chocolate
- Chop the dark chocolate into small pieces and place them in a heatproof bowl. This helps the chocolate melt evenly when combined with the cream.
Step 2. Heat the Cream
- In a small saucepan, heat the double cream over medium heat until it just begins to simmer. Do not let it boil, as boiling cream can change the texture of the ganache.
Step 3. Combine the Chocolate and Cream
- Pour the hot cream over the chopped chocolate in the bowl. Let it sit for about 2-3 minutes without stirring to allow the chocolate to melt.
Step 4. Stir Until Smooth
- After a few minutes, use a spatula to gently stir the mixture until it is smooth, glossy, and fully combined. If there are still small bits of unmelted chocolate, you can place the bowl over a double boiler for a few seconds, stirring until smooth.
Step 5. Use the Ganache
- For a Glaze: Allow the ganache to cool slightly, then pour it over cakes, cupcakes, or pastries.
- For a Frosting: Let the ganache cool at room temperature, then refrigerate for about 30 minutes before whipping it with an electric mixer until light and fluffy.
- For a Filling: Allow the ganache to cool and set slightly, then spread it between cake layers.
