Chocolate Ganache Frosting

If you love chocolate, then you’re going to LOVE this Chocolate Ganache Frosting! For something so rich, it’s hard to believe it’s guilt-free. Gluten-free, low in carbs compared to other chocolate frostings, and the sweetness depends on the kind of chocolate you add.

RECIPE

  • 3/4 cup of heavy whipping cream
  • 2 bars of 72% or higher dark chocolate, chopped (or about 8 oz. of chocolate chips)
  • 1 tsp. of vanilla extract
  • A pinch of salt
  1. In a saucepan, bring cream to a boil then remove from the heat.
  2. Stir in chocolate until melted and the mixture is smooth.
  3. Add vanilla and salt. (Now you have ganache!)
  4. Leave at room temperature for 5-10 minutes then cool in the refrigerator until the ganache thickens (about 10-30 minutes*). It will look shiny and you can start frosting your cakes.

(*If the ganache is too stiff to frost, reheat in the pan over low heat for a very short time to soften it a bit.)

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7 thoughts on “Chocolate Ganache Frosting

  1. Pingback: Cupcake Bonanza!!! | Train Your Body- Change Your Life!

  2. tip: if you want to use it as something like a frosting, you can use whip it until the color lightens and it becomes somewhat fluffier/stiffer. Otherwise, just pour it on/dip a cupcake into the ganache while its in a liquid state and w8 for it to cool. You usually don’t stick it into the fridge to stiffen it.

  3. I don’t know what I did wrong:( I have made a recipe similar, but without vanilla and for some reason my frosting broke down and separated…Then even after refrigerating it 20 min, I put it in my piping bag(though it was difficult) and it was so liquid/oily it kept leaking out the bottom:(
    Help?
    Thanks,
    Joey

  4. Hi Joey, It could be a few things. It could be the chocolate you used (72% or higher) or the cream? Milk chocolate is a different ratio. Maybe you boiled the cream too much? Perhaps over whipped the cream/frosting?

  5. Thanks for getting back to me.. I didn’t whip the chocolate at all other than with my whisk and I noticed it separating and breaking down in the pot? I’ll check which Ghiradelli I used and does the cream need to be heavy whipping cream?
    Thanks again!

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