Chocolate Ganache Frosting

IMG_8054 Ganache Plopped Atop Cupcake


Ganache is ideal when you want pure chocolate frosting, no frills. Good quality chocolate is key when making any type of chocolate dessert, but especially important when the chocolate is the main star, such as in ganache.

IMG_8104 Frosted Top View

The most common high quality chocolates that I use are Lindt, Guittard, and Callebaut. These can be quite expensive, but worth it. However, one of my favorite less expensive chocolates is Dove and it works very well in applications such as this. Try any of these options and you’ll be happy you did.  Using a lesser quality chocolate can result in a grainy ganache that simply doesn’t taste good. Ganache is a mixture of warmed cream and chocolate. Varying ratios create ganaches fit for different uses such as glazes, frostings, or truffles.

IMG_8107 Closeup with Sprinkles

Chocolate Ganache Frosting

Recipe By: Leelabean
 

In this recipe, I have added a bit of unsalted butter to the ganache mixture. Butter, just as in savory sauces, provides an added sheen and glisten that is visually very appealing and lends to a smoother mouth feel. Just a little goes a long way. I’ve also added a touch of vanilla extract for a more full-bodied flavor but it is an optional ingredient. This frosting pairs excellently with my Dark & Decadent Chocolate Cake.

(Yield: About 2 cups)
 
8 oz bitter- or semi-sweet chocolate, best quality, chopped
1 c heavy cream
2 T unsalted butter
1/2 t vanilla
 

Place the chopped chocolate into a bowl.

IMG_8039 Chopped Chocolate on Scale

In your microwave or on the stove, heat the cream and butter until it starts to boil. Remove the cream mixture from the heat and pour into the bowl containing the chocolate.

IMG_8041 Ganache Ingredients

Let this sit for about 2 minutes to allow the chocolate to begin to melt.

IMG_8042 Ganache Beginning Mixed

Whisk slowly until the ingredients start to come together.

IMG_8043 Ganache Half Mixed

Add the vanilla (if using) and whisk until the ganache is smooth and glossy with no lumps.

IMG_8044 Ganache Mixed

IMG_8047 Ganache Done

Let sit on counter for 1 hour or until desired spreadable consistency. The longer the ganache sits, the thicker it will become.

IMG_8048 Ganache on Spatula

Leftover frosting can be stored in an airtight container in the fridge for up to 1 week. To use, take it out of the refrigerator and let it sit on your counter to come back to room temperature. Use as desired.

Sweetly ♥ Yours,

Leelabean

 

2 comments

  1. melissa says:

    im not much for semi sweet or bittersweet choc its to intense for me can I use milk chocolate?

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