By Akshara
May 22, 2026
Chocolate ganache is the ultimate culinary chameleon. It can serve as a luxurious glaze for cakes, a thick filling for tarts, or even be whipped into a light and airy mousse. The secret to a perfect, glossy finish is the ratio of high-quality dark chocolate to cream. By using a simple 1:1 ratio, you achieve a stable consistency that shines beautifully while offering a deep, intense chocolate flavour that feels professional yet requires minimal effort.
200g dark chocolate, finely chopped  200ml heavy whipping cream
Place the finely chopped chocolate in a heatproof glass bowl.
Heat the cream in a small saucepan until it just begins to simmer, but ensure it does not come to a full boil.
Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to allow the heat to melt the centre.
Whisk gently starting from the middle in small circles until the mixture transforms into a smooth, shiny, and uniform ganache.