• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Privacy Policy

Eats Delightful

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Privacy Policy
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Privacy Policy
×

Home » Basics

Published: Jul 24, 2020 by Mimi · Leave a Comment

Chocolate Ganache for Frosting (3 Ways)

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Print Recipe

Chocolate ganache pairs beautifully with a TON of different desserts. It's also super versatile: you can use it as a glaze, thick (spreadable) frosting, or whipped (fluffy) frosting!

* This post was updated with new photos and clearer instructions 🙂

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    Chocolate ganache is a chocolate lover's dream come true! It's silky, with a strong chocolaty flavor, and it goes well with a TON of different desserts.

    There are a number of different types of chocolate ganache and even more uses for it! This recipe focuses on chocolate ganache that's used mainly for frosting and glazes that set firm.

    And fun fact, this exact same recipe is used to make chocolate truffles. The proportions are just slightly tweaked!

    chocolate ganache ingredients portioned out (2)

    Chocolate ganache ingredients:

    You only need 2 ingredients to make chocolate ganache: heavy cream and chocolate. To get a ganache that's best for frosting and whipping, you need a 1:1 ratio of cream to chocolate.

    This gives you a ganache that you can use as a glaze when warm, or a spreadable frosting when cooled.

    chocolate ganache in bowl (1)

    When it comes to the liquid, it's important to use either heavy or whipping cream with at least 35% fat. This not only makes for a richer and creamier ganache, but the fat is what helps it mix in more smoothly with the chocolate. A waterier dairy like half-and-half or milk will cause the chocolate to seize up.

    For the chocolate, make sure you pick out a good quality chocolate. I use Baker's chocolate bars, but you can use any chocolate that's labeled as Baker's or couverture. This chocolate is made for melting and will give you a much smoother and flavorful final ganache!

    chocolate ganache chopped chocolate in bowl

    How to make chocolate ganache:

    There are 2 methods you can use to make chocolate ganache: heating cream or in a bain-marie.

    Heated Cream:

    For this method, start by chopping up your chocolate into very small pieces and place in a heat-safe bowl. Set aside.

    Pour your cream into a medium saucepan. Place over medium-high heat and warm the cream until you juuust start to see bubbles along the edges of the pot. Do not boil! Take care not to overheat the cream because this can cause your chocolate to seize up. If your cream boils, set it aside to cool down slightly before using.

    Pour your cream over your chocolate and let it sit for 5 minutes. Whisk everything together until the chocolate is melted and smooth.

    This usually does the trick to melt the chocolate, but if you have chocolate that's not melting, you can place your bowl over a bain-marie to finish off the cooking.

    I personally don't love this method just because it can be pretty fussy and inconsistent. Plus, there's a lot of ways it can go south. I prefer the bain-marie method:

    Bain-Marie:

    This technique is my favorite, mainly because I've never had trouble with overheated chocolate or chocolate that just won't melt. The cream method takes a lot of attention!

    For this method, fill a pot with about 1 inch of water and place over medium heat. Let the water come to just under a simmer and lower heat to low (you shouldn't have any bubbles breaking the surface of the water, just steam).

    Combine finely chopped chocolate and cream in a heat safe bowl. Place the bowl over the pot of steaming water. Make sure the bowl sits comfortably over the pot without the bottom touching the water. Heat the cream and chocolate, stirring constantly, until the mixture is smooth and the chocolate is fully melted. Move the bowl off the pot when done.

    chocolate ganache in bowl (3)

    Chocolate ganache uses:

    This 1:1 ratio chocolate ganache recipe can be used as a glaze, dense frosting, or whipped frosting.

    To use as a glaze, work with the ganache while it's still warm. If you find your ganache has cooled too much to use as a glaze, you can always heat it over a bain-marie to loosen again!

    To use this ganache to make a dense frosting, let it cool completely to room temperature. I absolutely love to use the dense frosting on sugar cookies!

    To make whipped ganache frosting, let your frosting cool completely to room temperature. Pour into a large mixing bowl, and whip on high speed using a mixer for 3 to 5 minutes, or until it turns a paler color and about doubles in volume.

    chocolate bundt cake topped with chocolate ganache side view

    How to store chocolate ganache:

    After your ganache cools slightly to room temperature, cover with plastic wrap, making sure to press the plastic wrap onto the surface of the ganache to prevent a skin or crust from forming on top. Keep ganache stored in the fridge for up to 1 week.

    Your chocolate ganache will harden significantly in the fridge. If you find it's too firm to work with, leave the ganache out at room temperature to warm up. This will get it to a frostable consistency. Not sure if "frostable" is a word. If you want to use it as a glaze, add a splash of cream and heat over a bain-marie until loosened.

    Check out these other recipes!

    • simple powdered sugar icing/glaze
    • chocolate truffles
    • small batch chocolate buttercream
    • vanilla pastry cream
    • no bake, chocolate cornflakes cookies
    • chocolate cupcakes


    chocolate ganache in bowl close up

    Chocolate Ganache for Frosting Recipe

    Chocolate ganache pairs beautifully with a TON of different desserts. It's also super versatile: you can use it as a glaze, thick (spreadable) frosting, or whipped (fluffy) frosting!
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 1 & ½ cups (approx.)

    Ingredients

    • 8 ounces chopped semi-sweet Baker's or couverture chocolate, about 1 cup
    • 1 cup heavy cream

    Instructions

    • Method #1: Bain-marie (my personal preference): Place a pot filled with about 1 inch of water over a stove burner set to high heat. Heat until it starts steaming, but not boiling, then reduce heat to low.
    • In a heat safe bowl, combine chocolate and heavy cream. Place the bowl over your pot of hot water, making sure the bottom of the bowl doesn't touch the surface of the water.
    • Heat the chocolate and cream, stirring constantly, for about 5 minutes, or until the chocolate is melted and the mixture is smooth. Remove from heat once done.
    • Method #2: Heated cream: Place your chopped chocolate in a heat safe bowl, and set aside.
    • Pour your cream into a medium sized saucepan. Heat over medium heat until it just starts to bubble along the sides. If it starts to boil, let it cool down slightly before adding it to the chocolate.
    • Pour your warm cream over your chocolate, and let sit for 5 minutes to melt. Whisk until your ganache is smooth and the chocolate is melted. If you have pieces of stubborn chocolate that aren't melting, place bowl over a bain-marie to melt the chocolate.

    Notes

    To use as a glaze, work with the ganache while it's warm and fluid. Cool for 5 to 10 minutes, then pour over whatever you'd like to glaze.
    To use as a thick frosting, cool the ganache completely to room temperature, then spread using a spoon or offset spatula.
    To use as whipped chocolate ganache, it's best to increase the amount of cream by an additional ¼ cup. Follow the instructions above, then cool the ganache completely to room temperature. Cover and chill in the fridge until very cold. Transfer the cold ganache to a large mixing bowl, and whip for 3 to 5 minutes on high speed using a mixer (or until the ganache lightens in color and about doubles in volume).
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    More Basics

    • Small Batch Chocolate Chip Cookies
    • Small Batch Brown Butter Chocolate Chip Muffins
    • Chocolate Chip Ice Cream Sandwich Cookies
    • Small Batch Blueberry Crisp

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    • Simple Powdered Sugar Glaze / Icing
    • Sour Cream Glazed Donuts
    • Vanilla Buttercream Frosting
    • Bakery Style Chocolate Chip Muffins
    author photo

    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

    More about me →

    Popular Categories

    • Cakes
    • Cupcakes
    • Cookies
    • Muffins
    see more recipes →

    Footer

    ↑ back to top

    More

    • Recipes
    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for recipes and updates sent straight to your email

    Work With Me

    • Contact
    • Portfolio

    Eats Delightful Copyright © 2019-2023

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT