Dark Chocolate Ganache Frosting
This dark chocolate ganache frosting is the perfect consistency for spreading and piping onto desserts.
Servings: 2.5 cups
Calories: 868kcal
Ingredients
Chocolate Ganache Frosting
- 1 cup heavy whipping cream, room temperature 240g
- 1 1/3 cup dark (60-65% cocoa) chocolate chips 240g
- 1/4 cup unsalted butter, room temperature 60g
- 2 Tbsp light corn syrup - optional 40g
- 1/2 tsp fine salt 3g
Instructions
Chocolate Ganache Frosting
- This ganache needs about an hour to thicken, so I recommend making it before you make whatever dessert you plan to fill or frost! I usually make it the night before. Heat 1 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it just begins to bubble and steam. If you don't have a microwave, you can also use a double boiler to heat the cream.
- Gently pour 1 1/3 cups of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream and 2 cups of milk chocolate (350g).
- Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 10 seconds and stir until smooth.
- Then mix in 1/4 cup of room temperature unsalted butter, 2 Tbsp corn syrup, and 1/2 tsp fine salt until combined.
- Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. You can pour the mixture into a shallow, wide tray to help it cool faster if you're in a rush. Once it has thickened and reached room temperature, you can use it to fill or frost cakes, cupcakes, brownies, cheesecake, cookies, and even macarons! If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
Video
Notes
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.
Making This Ganache in Advance
This ganache can be stored at room temperature for 2 days or in the fridge for up to a month. Store the ganache in an airtight container or cover the bowl flush with plastic wrap to keep it fresh. You can also freeze this ganache for up to 3 months! When you're ready to use the ganache, place it in the fridge overnight, then set it out at room temperature for a few hours to let it gradually come to room temperature.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above.How to Make the Best Chocolate Ganache Frosting
- Make this ganache before you make the dessert you want to fill it with. This will give it time to cool to room temperature and thicken.
- Measure the ingredients with a kitchen scale. It helps to be precise with this recipe!
- Use good-quality dark chocolate (at least 60% cocoa). It will make the ganache taste better and give it the best possible consistency.
- Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
- If you notice bits of unmelted chocolate in the ganache once it's combined, heat it in the microwave for another 10 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
- To make the dairy-free ganache, use coconut cream in place of the heavy cream in this recipe.
Nutrition
Serving: 1 | Calories: 868kcal | Carbohydrates: 40g | Protein: 6g | Fat: 79g | Saturated Fat: 43g | Polyunsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 245mg | Fiber: 1g | Sugar: 21g