Description
This amazing chocolate ganache frosting is decadent, versatile, and made with only 2 ingredients! This easy recipe can be used as-is or whipped for a fluffy finish.
Ingredients
- 1 cup (240ml) heavy cream or whipping cream
- 8 oz (1 1/4 cup) good-quality semi-sweet chocolate (see notes*)
Instructions
Step #1 – You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
How to scald cream on the stovetop– Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
Microwave method – Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it’s steaming or JUST starts to boil.
Step #2 – Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
Step #3 – Slowly whisk the cream and melted chocolate together until smooth.
Step #4 – Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
Step #5 – Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.
Notes
Chocolate ganache can be stored tightly covered in the fridge for up to a week. Once placed in the fridge, the ganache will harden to a fudge-like consistency. Place on the counter for about an hour or warm it up in the microwave for 10-20 seconds to soften.
Whipped chocolate ganache can be stored in an airtight container in the fridge for up to 3 days. Bring it to room temperature and re-whip if needed.
Chocolate – The most important thing when it comes to making ganache is to use good-quality chocolate. The chocolate will be the main flavor profile so you want it to be the best. Brands like Ghirardelli, Baker’s, Lindt, and Hershey’s are good to use. You can use baking chocolate bars and simply chop them small or use chocolate chips, which is what I often use because I’m too lazy to chop my chocolate. Semi-sweet chocolate is what’s traditionally used to make ganache, but you can use milk chocolate or 60-70% dark chocolate if you wish. Do not use bittersweet chocolate or unsweetened chocolate or the ganache won’t be sweet enough.
Cream – You can use heavy cream or whipping cream. Anything with 30% or more milk fat. The higher the fat content, the richer and more stable the ganache.
Troubleshooting:
- Not all the chocolate melted – So either the cream wasn’t hot enough or the chocolate was not chopped small enough. No worries, simply pop it in the microwave and warm up the mixture in 15-second increments, stirring in between, until all the chocolate is melted.
- The whipped frosting turned lumpy while beating – Looks like you crossed the line and over whipped the chocolate ganache. But not all is lost, just add 1 tablespoon of cream at a time, gently stirring in between, until it becomes smooth again.