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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!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 & 1/2 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 1/4 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).
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