Simply Glorious: Chocolate Ganache Recipe 3 Ways

by Alice Currah on August 18, 2009. Updated April 18, 2011


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 your 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 3 Ways
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
Three different ways to use ganache as frosting, filling, and for piping.
  • 12 ounces chocolate, chopped into small pieces
  • 1 cup heavy cream
  • optional 3 tablespoons flavored liqueor
  1. 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.


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{ 335 comments… read them below or add one }

Sara October 19, 2014 at 12:55 pm

How far in advance may I make this? Can I make the ganche on Monday night, put it in the fridge, and then whip it?


Sara October 19, 2014 at 12:56 pm

…whip it on Tuesday? Sorry I forgot that^^


Sarah October 25, 2014 at 10:10 pm

Hi Alice!
Your ganache is simply mouth-watering and very rich. Since my son and I are both chocoholics, he wants me to make this ganache for his birthday cake ;) Which leads to my question: which chocolate did you use? Milk? Dark? Semi-sweet? Or what was the percentage of cacao in it?

Much love,
Sarah :)


Alice Currah November 14, 2014 at 11:24 am

Hi Sarah,
I’ve used a variety of different chocolates. Semi-sweet is always safe, but I like to mix it with a little bitter-sweet too.


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