Nigella Chocolate Ganache

There’s something about chocolate ganache that feels like grown-up magic. Not flashy, not fussy — just quietly luxurious. The first time I made it, I was barely out of uni, trying to impress someone who turned out to be utterly unworthy, but the ganache? Oh, she was loyal. Warm cream, good chocolate, a bit of butter, and you suddenly feel like a domestic goddess. Nigella was my guide, as always.

Now I make this whenever I want to take a plain cake and turn it into something that looks like it came from a patisserie. Or when I’ve had a crummy day and need a bowl of something silky to dip strawberries (or frankly, a spoon) into. It’s simple. It’s sensual. And it always, always delivers.

Why You’ll Love It

• It turns basic bakes into showstoppers — no effort, just drama.
• It’s got only 4 ingredients — and one of them is butter, so obviously, it’s good.
• You can make it pourable or spreadable depending on your mood.
• Tastes like something you’d get in a posh French café, but you made it in your pajamas.
• It stores like a dream — fridge, freezer, whatever.
• Works with everything from cake to pancakes to emergency cookies.

Ingredients

• 200g dark chocolate (at least 70% cocoa is ideal)
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

How to Make It

Chop your chocolate like you mean it:

Break the chocolate into small bits and pop it in a heatproof bowl. Smaller bits melt quicker — and more evenly.

Warm the cream but don’t boil it:

Heat the cream gently in a saucepan until it just starts to bubble around the edges. You don’t want a rolling boil, just a gentle simmer.

Pour and wait (just a minute!):

Pour the hot cream over your chopped chocolate. Let it sit for about a minute — don’t stir yet! The heat will start melting the chocolate.

Stir slow, stir soft:

Now whisk gently until it all blends together in a silky pool. Add the butter and keep stirring until glossy.

Vanilla makes it dreamy:

Add the vanilla extract last and stir it through. It brings warmth and rounds out the flavour.

Cool it, baby:

Let the ganache sit at room temperature for about 30 minutes if you’re using it as a glaze. For a thicker spread or filling, chill it in the fridge until it firms up.

Common Mistakes and How to Dodge Them

Why is my ganache grainy?
Your cream may have been too hot — next time, stop at simmering, not boiling. You can try rescuing it by whisking in a bit of warm cream.

It’s too thick to pour!
No problem — just warm it slightly or add a tablespoon of warm cream and stir until it loosens.

I used milk chocolate and it’s too sweet.
Yeah… dark chocolate is best here. Milk can work, but you’ll want to cut the sugar elsewhere.

Butter didn’t melt fully.
Make sure your cream is still warm when you stir the butter in — or give it a cheeky zap in the microwave (10 seconds at a time).

Storage and Reheating

In the fridge:
Keep it in a sealed jar or bowl for up to 5 days. It’ll firm up like a truffle centre — great for scooping or spreading.

In the freezer:
Totally freezeable! Use a freezer-safe container, and thaw in the fridge overnight. Stir well before using.

To reheat:
Microwave in short bursts (10 seconds, stir, repeat) or gently warm over a double boiler. Don’t walk away — it goes from perfect to burnt in seconds.

Frequently Asked Questions

Can I use milk or white chocolate?
You can, but reduce the cream a bit and brace yourself — it’ll be sweeter and softer.

Can I make this dairy-free?
Yes! Swap the cream for coconut cream and use vegan butter or skip it. There’ll be a faint coconut vibe, but it’s lush.

Can I flavour it?
Absolutely. Add orange zest, a splash of espresso, a dash of rum — make it yours.

Will this harden like icing?
If chilled, yes. At room temp, it stays silky-soft and spoonable.

Nutrition Facts (Per Serving)

• Calories: 150
• Fat: 8g
• Carbs: 6g
• Sugar: 4g
• Protein: 2g
• Sodium: 5mg