This super simple recipe for chocolate ganache frosting is a decadent, luscious frosting with the perfect balance of creamy and sweet.
Use to top Easy Homemade Chocolate Cupcakes for an easy day of baking!
A Simple Chocolate Frosting
Chocolate Ganache Frosting is the perfect topping for your favorite cake or cupcakes! Once you see how simple something this decadent can be (using only THREE ingredients) this will be your go-to frosting!
Why This Recipe Works
- Using heavy or whipping cream you have makes this a recipe that can be made with easy to find ingredients.
- Using semisweet or dark chocolate chips keeps this a simple pantry friendly recipe.
- Adding a pinch of salt keeps this chocolatey frosting from being too sweet.
- Whipping the Ganache makes it light, fluffy, and easy to spread or pipe.
Chocolate Ganache
What is a chocolate ganache? Chocolate Ganache is an easy and versatile dish made from chocolate and cream that can be used as a dessert topping, glaze, filling, or even served on its own.
I’ve used ganache to make my Dark Chocolate Tarts, to top my Devils Food Cake, as a base for my Easy Chocolate Dessert and so much more!
Keeping it Simple
I’ve kept this recipe super simple using just 3 ingredients that you most likely already have on hand.
Some recipes make ganache with corn syrup other complicated ingredients, but to keep it simple, I chose to use just cream, chocolate, and a pinch of salt.
Which Chocolate Is Best
I recommend Dark Chocolate which is around 55% cocoa solids as it tastes great without being too sweet, melts easily and sets well in the cream.
If the chocolate you plan to use, has no percentage listed on the package, I recommend waiting until you can get some that does to avoid any problems.
You can get the chocolate I use on Amazon by clicking here. (#paidlink).
How To Make Chocolate Ganache Frosting
Start with heating the cream just until hot and starting to bubble.
Place chocolate in a medium mixing bowl and pour the hot cream over it. Let stand for 5 minutes.
Whisk the mixture until smooth.
Then cover with plastic wrap and refrigerate until cool and slightly firm (about an hour).
Using a mixer whip mixture at medium speed until fluffy and forms medium-stiff peaks, about 2 minutes.
Use to spread or pipe on top of cooled cupcakes or to ice a cake.
Quantity & Uses
This recipe makes approximately 2 cups of frosting which is enough for:
- 12-16 cupcakes
- 9×13 inch cake
- 8″ layer cake
- 9″ layer cake (a thin layer of frosting including filling).
Tips For Best Results
- Use good quality chocolate that is around 55% Cacao solids to avoid problems with the ganache setting.
- For piping the frosting, I recommend doubling the recipe as piping uses more frosting.
- Boiling can cause a skin to form on cream so I recommend not boiling. Heating until just before boiling point will do.
- Make the ganache before baking and while it cools, bake your cake or cupcakes so the ganache will be ready to use when needed.
- You can skip the whipping if you prefer. Just stir every fifteen minutes with a whisk as it chills. The frosting will be denser and yield a slightly smaller amount.
- If your ganache gets too hard in the fridge, just leave at room temperature until soft enough to whip.
More Frosting Recipes
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Let’s Make Chocolate Ganache Frosting
Ingredients
- 1½ cups whipping cream heavy cream, double cream and whipping cream are all good opions
- 12 ounces dark chocolate (around 54-55% Cocoa solids) chopped
- 1 pinch kosher salt optional
Instructions
- Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble.
- Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate has melted completely and the mixture is smooth.
- Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
- For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting (enough for 12 cupcakes).
Tips + Notes
- Use good quality chocolate that’s around 54-55% Cocoa solids
- This recipe makes about 2 cups of frosting, which is enough for 12-16 cupcakes, a 9×13 inch cake, an 8″ layer cake, or a 9″ layer cake (a thin layer of frosting including filling).
- The salt is to cut sweetness, but totally optional.
- Boiling can cause a skin to form on cream so I recommend not boiling. Heating until just before boiling point will do.
- You can skip the whipping if you don’t have a mixer. Just stir every fifteen minutes with a whisk as it chills. The frosting will be denser and yield a slightly smaller amount.
- If you use the fridge to set your ganache and it gets too hard, just leave it at room temperature until soft enough to whip.
Gail says
Worked great. I mixed good quality 100% unsweetened dark chocolate with good quality milk chocolate chips. Poured it over brownies and let it set (no whipping). Rave reviews at pot luck.
Erren Hart says
Thank you for taking the time to leave a review! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!
Alice says
This was amazing! I love how it wasn’t too sweet! Everyone just loved it!
Erren Hart says
Hi Alice, Thank you so much for your kind words and for taking the time to write this review! I’m so happy you enjoyed it!
Gail says
I loved this recipe so much, came out perfect
Erren Hart says
I’m so glad to hear it, Gail! Thank you for trying out the recipe and for coming back to leave a review.
Athelynne says
Your instructions are some of the best I have seen and thank you for making the ganache recipe so simple. I do plan to follow you. The pictures, instructions, and videos are so well done.
Erren Hart says
Thank you so much, Athelynne. Comments like this are what keep me going! 🙂 I really appreciate it, and I hope you enjoy the recipes!
Elaine says
I have enjoyed other recipes but I am not a game of this one. The ganache is very touchy and would not pipe. Used ‘good’ chocolate, Kroger’s heavy cream and my Kitchen Aid on a 61 degree day. Room temp was 68 and no heat running. Timed everything and I have a very loose frosting for my nephew’s 40th Birthday. He LOVES chocolate but hates sweet frosting. Have it in the freezer now to see if it will firm up. Should have tried it before a special event but am trying to avoid sweets.
Erren Hart says
Thank you for trying our Chocolate Ganache Frosting recipe, Elaine. I’m sorry to hear it didn’t turn out the way you were hoping. Our recipes are designed to be as versatile as possible, so they can be adapted to different kitchen environments and baking equipment.
I’m glad to hear you’re going to try putting it in the freezer–this can often help the frosting set better. If you have any other questions or suggestions about how to make this recipe work better for you, please don’t hesitate to reach out. We love hearing from our bakers, and we’re always happy to help!
Tahlia humphrey says
I loved this recipe so much it tasted delicious Thankyou so much
Erren Hart says
I’m so happy to hear that you enjoyed the recipe, Tahlia! Thank you for trying it out and for sharing your feedback.