Hamdi Saidani This rich ganache frosting is made with just two ingredients: bittersweet chocolate and heavy cream. The recipe creates a smooth, glossy, and versatile frosting that can be poured, spread, or whipped for cakes, cupcakes, cookies, and more. Elegant and indulgent, ganache is perfect for special occasions or whenever you want a decadent chocolate finish.
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🍫 Ganache Frosting Ingredients
- 16 ounces bittersweet chocolate, chopped fine
- 16 ounces (2 cups) heavy cream
🥣 How To Make Ganache Frosting
- Prepare chocolate: Place finely chopped chocolate in a heatproof bowl.
- Heat the cream: In a saucepan, bring the heavy cream just to a simmer (do not boil).
- Combine: Pour hot cream over chocolate. Let sit undisturbed for 2–3 minutes.
- Stir until smooth: Whisk gently until chocolate is fully melted and ganache is silky and glossy.
- Use as desired:
- For a pourable glaze, use immediately while warm.
- For a spreadable frosting, let cool at room temperature until thickened.
- For whipped ganache, chill until firm, then whip with a mixer until fluffy.
💭 Recipe Tips
- Chop chocolate finely: Smaller pieces melt more evenly when mixed with hot cream.
- Don’t boil cream: Overheated cream can scorch or cause separation. Just simmer gently.
- Add flavor: Stir in a splash of vanilla extract, espresso powder, or liqueur for extra depth.
- Adjust thickness: More cream = thinner ganache; more chocolate = thicker ganache.
- Set time matters: Cooling longer makes it easier to spread or pipe.
🎂 What To Use Ganache Frosting With?
Ganache frosting is delicious on chocolate cakes, cheesecake, cupcakes, brownies and cookies. Use it as a drip glaze on layer cakes, a filling for macarons or whip it for a mousse-like texture. It also makes a great dip for strawberries or pretzels.
🎚 How To Store Leftovers Ganache Frosting?
- Refrigerate: Store in an airtight container for up to 1 week. Bring to room temperature before using.
- Freeze: Freeze for up to 3 months. Thaw overnight in the fridge, then rewarm gently or whip to restore texture.
FAQs
Can I use milk chocolate or white chocolate?
Yes, but you’ll need to adjust the ratio. Milk and white chocolate require less cream to set properly.
How long does it take for ganache to thicken?
At room temperature, it usually takes 1–2 hours to become spreadable.
Can I reheat ganache?
Yes, gently warm in a microwave at low power or over a double boiler, stirring frequently.
What’s the best chocolate for ganache?
High-quality baking chocolate (bittersweet or semisweet) gives the best flavor and texture. Avoid chocolate chips, which often contain stabilizers.
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📊 Ganache Frosting Nutrition Facts
Serving Size: 2 tablespoons
- Calories: 140 kcal
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 5mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 1g
Ganache Frosting
Description
This rich ganache frosting is made with just two ingredients: bittersweet chocolate and heavy cream. The recipe creates a smooth, glossy, and versatile frosting that can be poured, spread, or whipped for cakes, cupcakes, cookies, and more. Elegant and indulgent, ganache is perfect for special occasions or whenever you want a decadent chocolate finish.
Ingredients
Instructions
- Place chocolate in heatproof bowl.
- Heat cream until just simmering.
- Pour cream over chocolate and let sit 2–3 minutes.
- Whisk until smooth and glossy.
- Use warm for glaze, cooled for frosting, or whipped for fluffy ganache.
Notes
- Chop chocolate finely: Smaller pieces melt more evenly when mixed with hot cream.
Don’t boil cream: Overheated cream can scorch or cause separation. Just simmer gently.
Add flavor: Stir in a splash of vanilla extract, espresso powder, or liqueur for extra depth.
Adjust thickness: More cream = thinner ganache; more chocolate = thicker ganache.
Set time matters: Cooling longer makes it easier to spread or pipe.
