Here’s the thing about chocolate ganache — it feels like magic every single time. You’ve only got two ingredients, but somehow you end up with this silky, glossy potion that tastes like the centre of a truffle and the hug you needed on a Wednesday. I remember making it the first time with my mum’s old metal bowl balanced over a simmering pot — terrified I’d mess it up. I didn’t. You won’t either.
This recipe is Delia’s take, which means it’s straight to the point but never without grace. It’s dependable, rich, and gives you options — pour it, whip it, dip into it with strawberries if you’re feeling extra. Whether you’re icing a cake or just making something indulgent to keep in the fridge for late-night emergencies (we’ve all been there), this ganache has you covered.
Why You’ll Love It
- Ridiculously easy — two ingredients and hardly any effort.
- Multi-purpose — pour it warm, pipe it cold, or whip it fluffy.
- Lasts a few days — and somehow gets better as it chills.
- Makes anything feel fancier — from pancakes to pound cake.
- Deep, chocolatey comfort — no extra sugar needed.
- You’ll feel like a chocolatier, minus the mess and stress.
Ingredients
- 2 x 4 oz (113g each) quality semi-sweet chocolate bars, finely chopped
- 1 cup (240ml) heavy cream or heavy whipping cream
How to Make It
Chop the chocolate fine-fine:
Get your chocolate bars and chop them up really well — we’re talking tiny shards. The smaller the bits, the smoother and quicker the melt. It’s a little tedious but oddly therapeutic.
Warm the cream gently:
Pour the cream into a small saucepan and heat over medium until it just starts to bubble around the edges. Don’t walk away here — it goes from calm to chaos fast.
Pour and wait (just a bit):
Tip the chopped chocolate into a heatproof bowl. Then pour the hot cream all over it. Don’t stir yet — let it sit for 2–3 minutes so the heat can work its magic.
Stir it into velvet:
Using a spoon or spatula, start stirring from the centre outward until the ganache comes together — smooth, glossy, and absolutely irresistible. It might look separated at first. Keep going. It’ll get there.
Let it cool down:
You can use it now while it’s warm and pourable, or let it cool to room temp for a thicker texture. Stick it in the fridge for a couple of hours if you want it firmer. Stir now and then so it doesn’t set unevenly.
Optional — whip it!
Once chilled and thick, you can whip it with a hand mixer for about 4 minutes until fluffy and lighter in colour. Great for frosting cupcakes or eating off a spoon, no judgment.
Common Mistakes and How to Dodge Them
My ganache split or looks oily. What did I do?
Usually it’s from overheating the cream or stirring too aggressively. Try adding a splash of warm cream and stir slowly — it can often be saved.
It won’t melt!
Your chocolate might’ve been chopped too chunky. Next time, go finer. For now, you can gently reheat it using a double boiler and keep whisking.
Why is it grainy?
This usually means the chocolate seized up. Make sure your bowl is dry and avoid steam or water getting into it.
I tried to microwave it all and now it’s weird.
Yeah… don’t. Microwave heat is patchy and temperamental. Stick with the stovetop and hot cream pour-over.
Storage and Reheating
In the fridge:
Keep your ganache in an airtight container for up to 5 days. Bring to room temp before using — unless you want to spread it like frosting.
In the freezer:
Freeze it for up to 3 months. Thaw in the fridge overnight, then reheat gently if needed.
To reheat:
- Stovetop (best): Set the bowl over simmering water and stir until silky.
- Microwave (careful!): 10–15 second bursts on low power, stirring between.
- Oven: Not really worth it here — go stovetop if you can.
Frequently Asked Questions
Can I use milk or dark chocolate instead?
Sure! Just adjust to taste. Milk will be sweeter, dark will be bolder. Avoid chips though — they don’t melt as nicely.
Can I make it vegan?
Yep. Use full-fat coconut cream instead of dairy cream and a dairy-free chocolate bar. Still lush.
Can I make it thinner?
Add a splash more warm cream to loosen it up. Do it slowly so you don’t end up with a puddle.
How do I know when it’s thick enough?
If it coats the back of a spoon and doesn’t slide off immediately, it’s thick enough. It thickens more as it cools too.
Nutrition Facts (Per Serving):
- Calories: 310 kcal
- Fat: 17g
- Carbs: 37g
- Protein: 3g
- Sodium: 300mg
- Sugar: 31g
More Delia Smith Recipe:
Delia Smith Chocolate Ganache
Description
Lush, silky-smooth chocolate ganache made with just two ingredients — perfect for pouring, spreading, or whipping into fluffy frosting.
Ingredients
Instructions
- Finely chop the chocolate and place it in a heatproof bowl.
- Heat cream over medium until it simmers (not boiling).
- Pour hot cream over chocolate and let sit 2–3 minutes.
- Stir gently until smooth and glossy.
- Use warm or let cool to thicken.
- Chill for 2 hours if piping or whipping is desired.
- Optional: whip chilled ganache until fluffy and light.
Notes
- Use high-quality chocolate for best taste and texture.
- Don’t skip the resting time after pouring cream — patience pays off.
- Stir gently to keep the ganache silky and lump-free.
- For whipped ganache, make sure it’s fully cooled before beating.