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 heavy whipping cream heavy cream, double cream, and whipping cream are all good options
- 12 ounces dark chocolate (around 54-55% Cocoa solids) chopped
- 1 pinch kosher salt optional
Instructions
- Heat the cream in a small saucepan until just below boiling — around 190°F to 200°F/88°C to 93°C (Do not allow the cream to come to a boil. If it does, allow it to cool to the correct temperature before moving on to the next step).
- Place chocolate and salt in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Whisk until the chocolate has melted completely and the mixture is smooth.
- Allow to cool to room temperature, cover with plastic wrap, and set aside to cool and thicken. It will fully cool within 3 hours at room temperature (see notes for more information). Refrigerating will expedite things, but the frosting may not set evenly. Stir often as it sets in the refrigerator so it remains even and smooth.
For Whipped Frosting
- Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.
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.
- Let the mixture cool completely to room temperature before covering it with plastic wrap. Covering it too early can cause condensation, which may drip into the frosting.
- 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.
Jeanne says
This recipe was so easy and delicious! I piped it on butter cookies and topped with a pecan, yum!
Erren's Kitchen says
Wow, that sounds fantastic Jeanne, I’m so glad you liked the recipe 🙂
Shane Krolikowski says
Tried this recipe (2% milk with 2 teaspoons of butter), microwaved for ~2 min till bubble. Added chocolate and stirred, then refrigerated for about 10 min. Was left with a soupy liquid. Nothing like a frosting. Not sure where it went wrong.
Erren's Kitchen says
Hi Shane, I’m sorry to hear that, you don’t mention how you mixed the liquid, could it be something that went wrong at that stage?
Jake says
Same here. Looks like you and I were either…
A- the only people that actually tried the recipe.
B- the only 2 who tried it with milk
Erren Hart says
Hi Jake and Shane, I tested this recipe several times with milk and it worked for me every time, but as there are so many variations in fat content on both milk and chocolate, I see now it may not work for everyone so I have removed the milk from the recipe and the post as I don’t want this to happen to anyone else. I’m sorry it didn’t work for either of you and thank you for the feedback.
Sarah M says
Does this frosting need to be refrigerated? Or cupcakes with this frosting? Or is it pretty stable?
Erren Hart says
It can be left at room temp for 2 days and refrigerated up 2 weeks.
Jenny says
Would this recipe be enough to cover a 9 x13 layer dessert?
Erren Hart says
Yes, it would be fine for topping or filling a 9×13 inch dessert
Cindy says
I used it to fill and cover Dark Chocolate Cake I and it was an instant hit!
Erren Hart says
Good to hear, Cindy!
Candice says
Super Yummy and not too sweet!
Erren Hart says
Wonderful to hear, Candice!
Erren Hart says
Thanks for the great feedback, Carmen! 🙂 Glad you enjoyed it!
Louise Kennedy says
This is a brilliant recipe and Erren explained it really clearly so it was easy to do. Thank you!
Erren's Kitchen says
Thank you Louise 🙂
Erren's Kitchen says
Thank you Trisha 🙂
Angie says
I made cupcakes just so I had an excuse to make this! Absolutely gorgeous!
Erren's Kitchen says
So glad you like it, thank you 🙂