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Chocolate Ganache Frosting

by Nick Makrides
Chocolate Ganache Frosting

The thing about chocolate ganache frosting is that if you have no self-control then it becomes very dangerous. Because, even in it’s warm, melted state, you’ll want to drink it. You can use my chocolate ganache frosting in two ways: unwhipped, or whipped. Whipped is almost like eating a very rich, fluffy mousse, and unwhipped is nice and dense – perfect for filling cakes.

Chocolate Ganache Frosting

Chocolate Ganache Frosting

Serves 20

4.6 from 5 votes
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Dessert, American
Cuisine: American



  • 4 cups dark chocolate good quality - milk chocolate chips
  • 3/4 cup unsalted butter
  • 1 cup thick cream double/heavy



  • Combine the chocolate, butter and cream in a large, microwave-safe bowl. Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
  • Alternatively, you can use the double-boiler method. Fill a large saucepan one-third of the way with water and bring to the boil. Place the chocolate, butter and cream in a large glass or metal mixing bowl and set it over the pan, making sure the bottom of the bowl doesn’t touch the water. Gently stir the mixture until it is completely melted and smooth. Remove from the heat and leave to set at room temperature.
  • To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
  • To use it as whipped ganache, soften it to the piping consistency using the above method. Add it to the bowl of a stand mixer fitted with the paddle attachment and start by whipping on medium speed. Once it has softened a little and looks slightly paler, turn the mixer up to high and whip for 5–6 minutes until it becomes light, fluffy and pale in colour.


My cake recipes sometimes call for more than one batch of frosting. Depending on the size of your mixing bowl, you may need to split the frosting into two batches when flavouring it.
Frosting can be stored in an airtight container for up to two weeks.
To freshen up this frosting simple thaw at room temperature for 1 hour and re-whip using a stand mixer and paddle attachment


Serving: 20g
Calories : 270kcal
Carbonhydrates: 16g
Protein: 3g
Fat: 22g
Saturated Fat: 13g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 19mg
Sodium: 8mg
Potassium : 252mg
Fiber: 4g
Sugar : 8g
Vitamin A: 226IU
Vitamin C: 0.1mg
Calcium: 28mg
Iron: 4mg
Nutrition Disclosure

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