Indulge in Divine Chocolate Ganache for Cake Frosting
There’s nothing quite as luxurious and irresistible as smooth, velvety chocolate ganache to elevate your desserts. Perfect for frosting cakes, decorating cupcakes, or even drizzling as a glossy glaze, this rich and decadent ganache is a game-changer for any sweet creation. With its glossy finish and melt-in-your-mouth texture, it not only enhances the flavor but also adds a stunning visual appeal that’s downright tempting.
The best part? You only need two simple ingredients—heavy cream and high-quality chocolate—to whip up this versatile delight. Whether you’re crafting a silky chocolate frosting, a luscious chocolate sauce, or rolling it into decadent truffles, this ganache does it all effortlessly. Its simplicity is astonishing, yet the results are pure magic.
Imagine slicing into a cake draped in shiny, luxurious ganache, or biting into a cupcake crowned with a glossy, rich swirl—it’s a chocolate lover’s dream come true. The process is so easy that you’ll wonder why you haven’t tried it sooner!
So why wait? Treat yourself and your loved ones to this heavenly creation. Once you experience the smooth, creamy perfection of homemade ganache, you’ll never go back to store-bought frosting again. Give it a try—your desserts deserve this touch of elegance! 🍫✨
Here’s another version of chocolate ganache recipe you may also try. This is a budget friendly ganache.
Visit us on YouTube: Yummy Food PH
Table of Contents
Description
Chocolate ganache frosting is so easy to make. Tempting and appealing when it comes to decorating your cakes and cupcakes.
Ingredients
Instructions
When cooking the whipped cream, the degree of boiling is when the froth is bubbling around the pot's edge but hasn't entirely boiled. The heating can be turned off at this point, and there is no need to boil it until it is totally done.
When pouring the whipped cream into the chocolate, do not whisk it right away. Allow the whipped cream to thoroughly cover the chocolate, then wait 5 minutes before stirring to ensure that the chocolate melts evenly.
Leave it at room temperature for 2 hours, and the state of the chocolate will become more solidified. At this time, you can use it to make chocolate cream frosting, or you can whip it with a whisk. Beat for about 5 minutes. It will become a lighter taste and melt in your mouth like frost.
Chocolate ganache can be stored at room temperature for 48 hours, refrigerated for 1 week or sealed and frozen for 3 months. When storing, you need to cover the surface with plastic wrap to prevent the surface from forming a film.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 102kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5.2g26%
- Cholesterol 12mg4%
- Sodium 9mg1%
- Potassium 90mg3%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 1.2g5%
- Sugars 8.6g
- Protein 1g2%
- Calcium 1 mg
- Iron 4 mg
- Vitamin D 22 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The rescue method of failure:
- If the whipped cream is too hot, it may cause the ganache to feel rough and grainy. If this happens, you can heat the chocolate ganache in insulated water, or put it in the microwave for 30 seconds, and stir until it is in a smooth position.
- If the chocolate has not melted completely and the whipped cream is not hot anymore, it can be heated in the microwave for 30 seconds, then take it out and stir.
- If the oil and water separate while stirring, you can try adding a small tablespoon of warm water or warm milk, and continue stirring until combined.
- If the texture of the chocolate ganache is too hard, you can stir with warmed whipped cream and adjust the ratio.
