As much as I love American fudge frosting, nothing beats the decadent, indulgent taste and texture of chocolate ganache. Made of pure chocolate and heavy cream, ganache is a chocolate lovers best friend. Its versatility as a glaze, decorative piping, and whipped cream answers the need for icing, frosting, and filling.
Below I have pictured 3 different ways to adorn cupcakes using the same recipe and batch I made yesterday. As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure you mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings. Below are step by step photos to guide you. Enjoy!
Chocolate Ganache Recipe:
INGREDIENTS
8 ounces of chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 tbl. of flavored liqueor
DIRECTIONS:
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping. Below are step by step photos to help you. Enjoy!
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{Related Post} Simple Caramel Sauce Recipe
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Am I so so glad to have found your space, awesome stuff here.. will keep coming back.. piped ganache looks perfect!!!
Oh my, thank you so much for this. I was looking everywhere for a good recipe and this is it. It worked perfectly to coat my cake pops. Again, thank you so much!
Thanks tor the explanation, very useful! Will try out your ganache this weekend and post my results!
Thank you so much! This recipe was very helpful! I was able to make beautiful ganache covered cake for my boyfriend’s birthday, turned out absolutely perfect!
How long can I keep my cupcakes out at room temperature if using the whipped ganache?
With thanks
I love your website so much! Looking at the photos make me really hungry. Anyway, the link to the caramel sauce at the bottom of the needs to be updated. I’d love to see the post for it!!
what kind of chocolate do i use? and about how long shoule i whop the ganache …my whipped isnt the correct texture i dont think
Hi Ellis,
I just use whatever chocolate I have on hand. And you should whip it until you get soft peaks. It’s helpful to make sure the ganache is completely cool and your mixing bowl is cold.
Hi, Great site. One question: I am making a chocolate ganache filling and wanted to know if I can whip it in the same bowl as I have it refrigerated in? It is a filling for a wedding cake. My first time. thank you for the reply.
Lyn,
Yes you can whip it up in the same bowl but you to remember to allow it thaw out to the same texture as a heavy whipped cream before doing so.
When do you add the liqueor. Yummy, can’t wait to try it. Thanks for posting
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