Chocolate Ganache Frosting Recipe
This pipeable Chocolate Ganache Frosting is extremely easy to make, using just 2 simple ingredients. If you’re looking for a simple chocolate frosting that delivers great chocolate flavor, you don’t need to look any further!
Servings: 12 servings
Equipment
- Pastry Bag
- Piping Tip
Ingredients
- 1 ½ cup heavy whipping cream 340 g
- 2 cup chocolate melting wafers 340 g
Instructions
- Heat the cream - Heat the heavy whipping cream in a small saucepan over medium heat, stirring occasionally, until just simmering at the edge of the pot, but not boiling. You can microwave the cream in a heat proof vessel for about 90 seconds, but you must keep an eye on it during the last few seconds to ensure it doesn’t boil over.1 ½ cup heavy whipping cream
- Make the chocolate ganache - Add chocolate to a mixing bowl and pour the hot cream over it. Allow the mixture to stand for a few minutes before stirring gently with a spatula until the chocolate melts completely and the mixture is smooth. Don’t use a whisk or stir too vigorously, you want to minimize bubbles in the mixture and avoid overmixing.2 cup chocolate melting wafers
- Let it cool and thicken - Let the chocolate ganache cool completely and thicken enough to pipe as a frosting, about 2 - 3 hours. You can spread the ganache on a baking sheet or refrigerate it in a shallow bowl to speed up this process. If you’re chilling it in the refrigerator, keep an eye on it so it doesn’t thicken too much to the point where you can’t pipe it.
- Use immediately - You can pipe the thickened chocolate ganache frosting on top of cupcakes using a pastry bag with a piping tip of your choice. Use it as filling between cake layers or spread it on top of a single layer chocolate cake as cake frosting.
Notes
- Type of chocolate: dark chocolate with 50-60% cocoa or semisweet chocolate works best. I like using chocolate melting wafers, chocolate bars and even chocolate chips will work too.
- To avoid split ganache: there are a few things to keep in mind to avoid split ganache. First, don’t use cream that is too hot. Second, don’t over-stir the ganache. You can chop the chocolate finely to help it melt faster and make sure to let the mixture sit before stirring, this way you don’t have to stir as much to get a smooth ganache.
- Yield: this chocolate ganache frosting recipe is enough to pipe for a dozen cupcakes, but should be enough for 16-18 cupcakes if spread by spatula. It should also be enough to pour over a 9”x13” sheet cake.
- Storage: chocolate ganache can be kept refrigerated for up to a week and frozen for up to 3 months. Thaw at room temp, and warm it up using a baine marie (double boiler), if needed. You’ll need to bring it back to spreadable consistency before using it as a frosting.
Nutrition
Serving: 57g | Calories: 252kcal
