Chocolate icing (ganache)
Chocolate icing (ganache) is a rich, glossy topping made from just dark chocolate and cream. The Thermomix TM7 melts the chocolate gently without burning and combines it with warm cream into a velvety mixture. Ideal for glazing cakes, filling tarts or whipping into a fluffy frosting, it delivers patisserie quality every time.
About this recipe
Chocolate icing (ganache) Thermomix TM7 is the simplest yet most impressive dessert recipe you can make with your all-in-one kitchen machine, using nothing more than dark chocolate and cream. Whether you are searching for an easy ganache recipe to glaze a birthday cake, fill a tart or drizzle over brownies, this preparation delivers a glossy, professional finish without a bain-marie or double boiler. The secret lies in the TM7 melting function: gentle, controlled heat melts the dark chocolate evenly, so it never seizes or scorches the way it can on a hob. The cream is warmed in the same bowl, then combined into a silky emulsion with no lumps and no guesswork. Use it warm as a pourable glaze, at room temperature as a spreadable frosting, or chilled and whipped into a light, airy filling. It is the versatile finishing touch every home baker needs in their repertoire for celebrations, weekend bakes and everyday treats.
Preparation tips
- Choose a dark chocolate with a high cocoa content and chop it into small, even pieces before melting, as uniform pieces melt at the same rate and give the ganache its signature glossy finish without any graininess.
- Let the finished ganache rest at room temperature until it thickens slightly before using it as a frosting, or pour it while still warm and fluid over a cooled cake for a mirror-smooth glaze that sets with a professional sheen.
- For a whipped ganache filling, chill the mixture in the mixing bowl until cold, then whip it briefly until pale and airy; stop as soon as it holds soft peaks to avoid over-whipping the cream.
Recipe variations
- Lactose-free version: replace the dairy cream with a thick lactose-free or coconut-based cream and keep the dark chocolate the same, producing an equally silky ganache suitable for lactose-intolerant guests on cakes and tarts.
- Festive version: add a pinch of sea salt or a splash of orange liqueur to the melted chocolate and cream for a seasonal twist, perfect for Christmas bakes, dinner-party desserts or handmade chocolate truffles rolled in cocoa.
Thermomix TM7 Benefits
- Weighing the dark chocolate directly in the bowl lets you match the cream ratio precisely for a ganache that sets exactly as desired
- The Thermomix heats the cream to the ideal warmth, so the dark chocolate melts on contact into a glossy, lump-free emulsion
- Gentle steaming-style warmth keeps the melting chocolate below burning point, preserving its deep cocoa flavour and shine
- Mixing the chocolate and cream together in one bowl produces a velvety, uniform icing without a single whisk by hand
- Whipping the chilled ganache in the mixing bowl turns it into a pale, airy frosting for cupcakes in seconds
Ingredients
- dark chocolate
- cream, min. 30% fat