Chocolate Ganache Frosting Recipe

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Chocolate Ganache Frosting Recipe

If you are a chocolate lover like me, you are in for a treat. It is the ultimate secret weapon for all sweet things because, first, it’s easy, and second, it’s incredibly versatile. When adding luxury and elegance to your baked goods, there is nothing like a rich and velvety chocolate ganache frosting. This silky smooth ganache frosting can be piped on cupcakes, spread on cakes, rolled on to make truffles or can be used to frost a cake.

If you are new to chocolate ganache and wondering what is it? Then this will change your life. Made with decadent chocolate, cream, inverted sugar and butter, this ganache is so versatile that when warm, it can be poured; when it is cool, it can be spread; and when it is cold, it can be rolled. And when you eat it in any form, it is heavenly. It literally melts in your mouth the moment you eat it, and it can be made with any chocolate, be it dark, milk or white. While it may seem intimidating initially, making ganache frosting is relatively easy and simple with this recipe. And the process of making luscious chocolate ganache frosting through this recipe will leave you begging for more. 

Why You Will Love This Recipe?

  • It is perfectly smooth and spreadable: The velvety feel of ganache in your mouth is a true delight and adds a layer of sophistication to your desserts.
  • Intense Flavour: If you are a chocolate lover, then this ganache frosting is a dream come true. The combination of good-quality chocolate and cream gives an intense flavour that is hard to resist. 
  • Simple To Make: Despite being luxurious, it is easy to make. With just a few ingredients, you can whip up a ganache quickly. Whether an experienced baker or a beginner, making ganache frosting is an easy way to make delightful desserts.
  • It is versatile: It can be used in various ways. You can spread it over cakes, cupcakes and cookies for decadent flavour. In many baked goods, it can be used as filling as well. It can be poured over desserts to create a glossy glaze. It can be used to pipe decorative designs. 
  • It has a long shelf life: Unlike some other frosting, ganache has a relatively long shelf life. You can prepare it ahead for later use.

Important Ingredients Used In The Recipe

  • Chocolate: for this frosting, I have used dark semi-sweet couverture chocolates. Good quality is a must whether you are using dark milk or white. The quality of your ganache depends on the quality of the chocolate you use. Ensure the package has “cocoa butter” in the ingredient list instead of hydrogenated palm oil. Cocoa butter means it’s real chocolate. Mostly we use Callebaut or Van Houten. 
  • Fresh cream: fresh cream gives the ganache its perfect, velvety and smooth consistency.
  • Butter: using butter will give the frosting an excellent gloss and shine.
  • Invert sugar: invert sugar gives ganache a longer shelf life.

How To Make The Ganache Frosting

For complete instructions and quantity, see the recipe box:

Preparation: Collect the tools and ingredients needed to make the ganache frosting.

Melt Chocolate: In a microwave-safe bowl, take chocolate and melt it. Keep it aside.

Heat Fresh Cream: Mix fresh cream and invert sugar in a different bowl and heat it in a microwave until almost boiling.

Add Fresh cream: Add half of the cream to the melted chocolate and let it sit for a few seconds.

Mix Cream and Chocolate: Now give it a mix until it’s well combined. The temperature should be above 35°C. Add in the rest of the cream and mix again. You will see a shiny and elastic texture.

Use Hand Blender: Blend the ganache with a blender for emulsification.

Add Butter: When the temperature reaches 35°C – 40°C, add butter and blend again.

Add Butter: When the temperature reaches 35°C – 40°C, add butter and blend again.

Ready For Use: Transfer it to a piping bag fitted with any of your favourite nozzles, decorate your dessert, or use it as a filling.

Chef’s Tip For The Recipe

Tip For Chocolate 

Use high-quality chocolate to get the optimum chocolate flavour in the ganache. Opt for premium chocolate with that high cocoa-butter ratio. 

Melt your chocolate properly. If you are melting it in a microwave, then do it in a short interval of time. Otherwise, the chocolate may burn.

Cool The Ganache

If you want to spread the ganache, let it cool down before using it.

More Easy Recipes

If you like his frosting recipe, then I am sure that you will like our other frosting recipes like 

Coconut Frosting

Chocolate cream cheese frosting

Whipped cream frosting

How To Store Ganache Frosting?

Ganache frosting can be stored in an air-tight container in the fridge for up to 1 month.

It can be kept at room temperature for up to 1-2 days

Frequently Asked Questions

Can I use whipping cream instead of fresh cream?

Yes, you can use dairy whipping cream instead of fresh cream. But keep in mind that whipping cream already contains sugar which may affect the taste of the ganache. 

Can I reheat the ganache if it becomes too thick?

You can reheat the ganache to restore it to a spreadable consistency. Use short bursts of low heat in a microwave or a double boiler to revive its consistency.

Can I use ganache frosting to pipe decoration on desserts?

Yes, you can use it to pipe decoration on your desserts, but the consistency needs to be adjusted. 

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Ganache Frosting Recipe

When adding luxury and elegance to your baked goods, there is nothing like a rich and velvety chocolate ganache frosting. This silky smooth ganache frosting can be piped on cupcakes, spread on cakes, rolled on to make truffles or can be used to frost a cake.

  • Total Time: 22 to 25 minutes



300g Semi-Sweet Dark Couverture Chocolate

150g Fresh Cream

15g Invert Sugar

24g Unsalted Butter


  1. In a microwave-safe bowl, melt chocolate and keep it aside.
  2. In a different bowl, mix fresh cream and invert sugar and heat it until it starts boiling.
  3. Add half the cream to the melted chocolate and let it sit for a few seconds.
  4. Now mix it with a spatula. The temperature should be above 35°C.
  5. Mix the rest of the cream until you see elastic and shiny ganache.
  6. Blend it with a blender. When the temperature reaches 35° – 40°C, add butter and blend again.
  • Author: Chef Mansi Jain
  • Prep Time: 10 minutes
  • Cook Time: 12 to 15 minutes

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