Description
A rich and versatile Chocolate Ganache Frosting made with semi-sweet or dark chocolate and heavy cream. Perfect for glazing, frosting, or piping on cakes, cupcakes, or desserts. The ganache can be adjusted for different consistencies, from a smooth glaze to a fluffy pipeable texture, with optional butter, vanilla, and salt to enhance flavor and shine.
Ingredients
Scale
Chocolate Ganache Ingredients
- 8 oz (225g) semi-sweet or dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tbsp unsalted butter (optional, for extra shine and richness)
- ½ tsp vanilla extract (optional, for added depth of flavor)
- Pinch of salt (optional, balances the sweetness)
Instructions
- Chop the Chocolate: Finely chop the chocolate into small, uniform pieces and place them in a heatproof bowl to ensure even melting and prevent lumps in the ganache.
- Heat the Cream: Warm the cream in a small saucepan over medium heat until it just begins to simmer. Watch carefully for small bubbles forming around the edges, but do not let the cream boil. Remove the saucepan from heat immediately once heated.
- Combine and Let Sit: Pour the hot cream evenly over the chopped chocolate. Let the mixture sit undisturbed for 2 to 3 minutes to allow the heat to soften the chocolate gently before stirring.
- Stir Until Smooth: Using a spatula or whisk, stir gradually starting from the center outward until the chocolate and cream blend into a smooth, glossy mixture. While the ganache is warm, stir in the optional butter, vanilla extract, and a pinch of salt to enhance flavor and add shine.
- Adjust Consistency: For a pourable glaze, allow the ganache to cool slightly to thicken but remain fluid. For spreadable frosting, let it cool at room temperature or refrigerate for 30 to 45 minutes. To achieve a pipeable texture, chill the ganache until firm, then beat with an electric mixer for 3 to 5 minutes until light and fluffy.
Notes
- Use high-quality chocolate for best results in flavor and texture.
- Do not let the cream boil as it can affect the texture of the ganache.
- Adjust the amount of butter and vanilla to your taste preferences.
- The ganache can be stored in the refrigerator for up to one week; gently rewarm before using.
- For vegan or dairy-free options, substitute heavy cream with coconut cream and use dairy-free chocolate.
