Chocolate Ganache



  1. Whisking constantly, bring heavy whipping cream to a boil in small saucepan.
  2. Remove from heat and stir in the chocolate.
  3. Cover and let stand for 10 minutes.
  4. Whisk very gently until completely smooth.
  5. Stir in vanilla or liqueur.
  6. For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools.
  7. For frosting, let stand until spreadable. If frosting becomes too stiff, set pan in larger pan of hot water and stir until softened.


I prefer using a semi-sweet or bittersweet dark chocolate for this recipe. Dark chocolate chips are acceptable and will not need to be chopped. For this frosting it is nice to splurge and buy a really high end dark chocolate.

This keeps for up to 3 days at room temperature or up to 1 week refrigerated.

This is enough frosting for one 2-layer cake.

Note: This is a very rich frosting that will look sleek and elegant on any cake. A thin layer over a cake will be enough to satisfy a "frosting fiend". It is hard to go back to the more standard powdered sugar based frosting after tasting chocolate ganache.

For a slightly lighter version of this ganache try the whipped chocolate ganache recipe.

For an extra rich and creamy cup of hot chocolate try making Ganache Hot Chocolate.

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Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).