Description
Rich and decadent chocolate ganache frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 1 minute.
- Stir the chocolate and cream together until smooth and glossy.
- Add the softened butter and vanilla extract and stir until fully incorporated.
- Let the ganache cool slightly, stirring occasionally, until it reaches a spreadable consistency.
- Frost your cake or cupcakes.
Notes
- For a thicker ganache, use a higher ratio of chocolate to cream.
- For a thinner ganache, use a higher ratio of cream to chocolate.
- The ganache can be stored in the refrigerator for up to 3 days. Re-whip before using.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 15g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg