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.
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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.
Kelly R says
I used Toll House Dark Chocolate Chips (53% cacao) and it did not set at all; what a bummer!
Erren Hart says
Hi Kelly, I’m sorry it didn’t work for you. I do say to use high-quality chocolate. Chocolate chips have stabilizers in them, which can affect the end result.
Kelly R. says
I figured that was the issue, they have coco butter in them. I poured it over like a mirror glaze and chucked the excess. I will try again with better chocolate. Taste was still good.
Erren Hart says
I’m glad it tasted good, and you found a way to use it! Keep me posted!
Christina Zannotti says
Very simple to make and very delicious. 5 stars❤
Erren Hart says
That’s awesome! I love hearing people enjoy my recipes!
Fee says
Total waste of ingredients
Erren Hart says
I’d love it if you would give more detail on what went wrong so I can help others in the future.
❤AK907 says
Worked beautifully! I prefer milk chocolate, so I used Hershey’s Symphony. Amazing! Put the ganache on brownies.
Erren Hart says
Wow, sounds decadent! Glad you enjoyed it!
Jody says
I made it today to pipe on my cupcakes but the ganache is still too runny after being in the fridge for an hour. Not sure why. I used equal amounts of cream and chocolate (6 oz each). How can I thicken it? Add more chocolate?
Erren Hart says
Hi Jody, The recipe actually calls for 1½ cups of cream and 12 ounces of dark chocolate. I wish I could help, but it’s hard to troubleshoot if you used different measurements. The only thing I can suggest is to add some confectionary sugar and cocoa powder (so it doesn’t sweeten it too much) until it thickens more. I wish I could be more help.
Jody says
I noticed that some ganache recipes online use corn syrup. Whats the difference with than without it?
Erren Hart says
Corn syrup is usually used to add shine to the mixture.
Anne says
How long can the whipped ganache be at room temp piped on cupcakes without melting?
Erren Hart says
That totally depends on the room temperature! It shouldn’t melt though, unless it’s very hot in your house.
Deidra says
Thanks, I loved it. I had to put mine in the freezer because I was short on time but it turned out well! It was too thick after whipping it but I think that’s because it was still so cold. I put it in a piping bag for about 15-20 secs and ran hot water over the bag & it piped beautifully. It literally melts in your mouth. Not too sweet at all but it’s definitely rich. Mine was used for red velvet cupcakes. Thanks again! I’ll be using this again and trying with white chocolate chips also. 🤗
Erren's Kitchen says
I’m so glad you liked it Diedra, thank you for stopping by to let me know 🙂
Liz says
It was delicious, but too firm. Maybe I did something wrong, but this frosting was so firm (and I only chilled for one hour) that I wasn’t able to frost my cake with it. I left it at room temp for a while and it was still too firm. It also had a somewhat crumbly texture.
Erren Hart says
Hi Liz, I’m so sorry to hear it. Did you mix it while it cooled? Your ganache also could have separated which would cause a grainy consistency. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously.
Allye says
Can I whip this up, put it in a pipping bag and keep it in the fridge? If I get it out early to come closer to room temperature will it pip out okay?
Erren's Kitchen says
Hi Allye, I think this would work once it’s back at room temperature. Best of luck 🙂