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!
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
- optional 3 tablespoons flavored liqueor
- 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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Hi Kat,
You would just scoop the cooled ganache straight to the bag. Hope this helps!
Hi, Alice! For the ganache to use for piping, after it cools and sets, would you whip it in a mixer, then, first before piping? Or just scoop it straight into a piping bag? Looking to make mini rosettes on the side of a cake.
So glad I could find this tutorial; I felt like the directions were easy & understandable. Some sites put in real technical terms to give a recipe. I like to try new recipes for family and for fun. Amy made me feel like I was texted a friend!! Thank you!!!
Hi Samm,
I add the liqueur towards the end when I’m stirring the ganache into a nice glossy sauce.
At what point in the process would you add the flavored liqueur? Will that change the consistency? Do you have a preference of liqueur that you’ve used?
Thank you
HI Monty,
Absolutely!! This is how professional bakeries do this all the time, as do I! Just bring the cake out a couple hours before serving. You will see the water crystals from freezing thaw on the frosting but do not worry about the “sweat.” The water will evaporate off.
Can a ganache filled cake be frozen for a week? Outside frosting will be buttercream.
I’m right there with you on chocolate ganache. It’s so yummy! I’d rather eat this than frosting 🙂