The best, fudgy, quick and easy chocolate ganache frosting recipe, homemade with 2 simple ingredients (chocolate and heavy cream). Perfect for spreading on cakes and piping cupcakes or even icing brownies and cookies.
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I am so happy to finally add this recipe to my growing collection of Frostings and Fillings. It's so delicious that I can eat it by the spoonfuls. It's almost like you are eating fudge but in the form of icing.
It's great on cupcakes, such as my Best Chocolate Cupcakes, Best Vanilla Cupcakes, and Oreo Cupcakes as well as cakes like this Best Vanilla Cake, Chocolate Cake, or Chocolate Brownie Cake.
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Key ingredients
- Chocolate- I like to use semisweet or dark.
- Heavy cream- The higher fat content brings in a creamier texture.
Variations
- Milk chocolate version- The best ratio for this is 2.5:1 (20 oz. chocolate and 8 oz. heavy cream). You need to use more chocolate to help it set because milk chocolate contains more sugar and other ingredients, making it less stable than semisweet or dark chocolate.
- Semisweet or Dark Option- The best ratio for this is 2:1 (16 oz. chocolate and 8 oz. heavy cream). When the ganache is first made, it will have a thinner consistency but as it cools, it become thicker and is perfect for spreading or piping. I prefer chilling in the fridge for 15-20 minutes to make it easier to pipe so that it holds its shape. This frosting is also great to use in complicated tiered cakes or sculpted cakes such as this Chocolate Marshmallow Cake (Heart Cake), which require more stability.
- Sweeten it up- You cannot add powdered sugar or granulated sugar because that will alter the smooth consistency and make it lumpy/grainy. Your only option is to use milk chocolate, which is obviously sweeter than dark chocolate. I have heard that you can dissolve some granulated sugar (1-2 tbsp) in heavy cream first and then use that in the recipe to add sweetness. However, I haven't tried this myself yet.
- Whipped option- The best ratio for this is equal parts or 1:1 (8 oz. chocolate and 8 oz. heavy cream). When warm, this soft ganache is perfect for making ganache drip cakes and can also be used as a chocolate drizzle or chocolate glaze for cakes, like this Easy Chocolate Bundt Cake (From Scratch), and cupcakes. However, you can also chill it until firm in the fridge and then whip it to make a light, airy, fluffy chocolate frosting.
- White chocolate- The best ratio for this is 3:1 (24 oz. chocolate and 8 oz. heavy cream). You need to use a lot of chocolate to help this frosting set because white chocolate contains only cocoa butter and no cocoa and is very soft.
How to make chocolate ganache frosting from scratch?
- Heat heavy cream- And pour over shredded chocolate.
- Allow chocolate to melt- Then whisk gently until smooth.
- Cool to room temperature- Then chill to thicken.
- Pipe or spread- On desserts are enjoy.
Tips and Techniques
- Heavy cream must be warm- It cannot be boiling hot or else the frosting will separate.
- Heavy cream vs. Milk- You must use heavy cream because it's thicker and has a higher fat content. Milk will not yield the same results and it can even sometimes cause the chocolate to seize. Milk is more for Chocolate Buttercream Frosting and totally different than than this recipe, which is heavily dependent on ratios of heavy cream and chocolate.
- Use high quality chocolate- Such as Callebaut, Guittard or Ghirardelli for best flavor and consistency.
- Chop chocolate into small pieces or shred it- This allows it to melt quickly and evenly.
- To thin out frosting- Mix in a bit more warm heavy cream and also heat it in the microwave to thin it out.
- To thicken the frosting- Mix in a bit more melted chocolate and also chill it in the fridge until it's thickened to your desired consistency.
- Rule of thumb- The more heavy cream you add, the softer and thinner your ganache frosting will be at room temperature. Also, the more cocoa % in your chocolate, the thicker and more stable your frosting will be.
Recipe FAQs
Ganache is made with high quality chocolate and heavy whipping cream. Buttercream frosting, on the other hand, is made with butter, shortening, cocoa powder and powdered sugar. It can also be tinted with gel coloring and flavored with extracts.
The main goal is to use the highest quality of chocolate you can find. Typically, it should have at least 53% cocoa. The higher the quality, the better the flavor and consistency. I highly recommend the following: Callebaut, Guittard or Ghirardelli. They are expensive but worth it. Avoid using basic chocolate candy bars and even some low-quality chocolate chips since they have fillers, stabilizers, shortenings (instead of cocoa butter) in their ingredient list that does not yield the best results.
Yes, but you should thicken it first. First, use the correct ratio of 2:1. That's 6 oz. chocolate and 8 oz. heavy cream. Second, use high quality semisweet chocolate or dark chocolate with a high cocoa % without any fillers and stabilizers. Third, allow the melted ganache to set at room temperature and then, chill in the fridge for 20 minutes to make it even thicker and firmer for piping. If frosting is still not thick enough, you can chill for a little longer or you can mix in some more melted chocolate and then let it set again and use that. Check out How to Pipe Cake Borders for tips and get piping!
That usually happens when you mixed in heavy cream that was too hot, causing the fat in the chocolate to separate or split. To fix this, allow that grainy ganache to set and then, melt it again over a double boiler, while gently whisking until it comes together again.
That usually happens when the chocolate did not melt fully. To fix this, melt it again in the microwave or double boiler, while gently whisking until smooth.
Storage
- Make ahead- You can make this ahead, then refrigerate or freeze in an airtight container.
- Room temperature- Don't let this sit out for more than 1-2 hours.
- Refrigerate- Since dairy (e.g. heavy cream) is used, leftovers must be refrigerated to prevent it from going bad. Place in an airtight container for up to 1 week.
- Freeze- It can be frozen in a sealed container for up to 1 month.
More frosting recipes
- Easy Sour Cream Frosting (Vanilla)
- Easy Mint Frosting
- White Chocolate Buttercream Frosting
- Coconut Cream Chocolate Frosting
- Best Cream Cheese Frosting (Stable)
Recipe
Chocolate Ganache Frosting (2 Ingredients)
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Ingredients
- 16 oz Chocolate Semisweet or Dark, Roughly chopped or Shredded
- 8 oz Heavy cream Warm
Instructions
- Add chocolate in a large glass bowl.
- Pour warm heavy cream over the chocolate and let it sit for 2 minutes.
- Whisk it together until all the chocolate is melted and you have a smooth mixture.
- If it's still a little lumpy, heat in the microwave for 10 seconds and whisk gently until smooth.
- Let it sit at room temperature until firm but still soft, similar to a peanut butter consistency.
- Chill in the fridge for 15-20 minutes.
- Scoop out frosting into a piping bag that's attached with Tip 1M. You don't have to whip again.
- Pipe swirls on cupcakes or use it to decorate cakes. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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