Level up your frosting game with this Chocolate Ganache Frosting made from scratch! The combination of semi-sweet chocolate chips, heavy cream, and salt creates a perfectly smooth, glossy whipped ganache that can be used to top brownies, cupcakes, or any dessert needing rich and delicious, yet light chocolate flavor.
12ozsemi sweet chocolate, 50-60% or dark chocolate (341g)
12ozheavy whipping cream
¼tspsalt
Equipment
Electric Mixer
Instructions
Add the 12 oz of chocolate to a heat safe medium bowl, preferably shallow. In a measuring cup or another bowl, heat the 12 oz of cream in the microwave 55-60 seconds at a time until scalding. It should take about 2 x. You can also heat it over the stove top just until the edges start to simmer. Do not bring to a full boil or the cream will curdle.
Pour the cream over the chocolate and let it sit for 5 mins UNTOUCHED. Do not stir it yet! After 5 minutes, stir with a spatula until smooth. Add the salt and mix again.
Chill the ganache in the fridge for 50 minutes in a large shallow bowl. This helps the ganache chill quickly. The cool air in the fridge will help it set up quicker than if you left it at room temperature. It will take longer to cool if it’s in a deeper bowl.
In the bowl of an electric mixer ( a hand mixer or a stand mixer fitted with the whisk attachment) whip the ganache on medium- high speed until light and fluffy- about 2-3 minutes making sure not to over whip or the frosting will curdle.
Use a spatula to mix the ganache so you dont add any uneccessary bubbles to the chocolate mixture. This recipes makes enough frosting to generously pipe 12 cupcakes or frost 24 cupcakes with a knife. It will make enough to fill and frost a 2 layer 8 in round cake or a 9x13 cake.