Dark Chocolate Ganache Icing

There is nothing in the world like the decadence of this Dark Chocolate Ganache Icing, it is rich, it is glossy and it is delicious!

You only need chocolate bars and cream for this one. It also only needs 15 minutes to make! Can you believe it??? You will need to stretch your arms for this one, though, as the mixing can take some time. But once you see it topped on brownies, dessert slices, cakes and cupcakes, you’ll see how pretty it is and all the energy you’ve spent on mixing will be worth it.

You can also dip your fruits in this one! It’s going to be a tasty treat.

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Dark Chocolate Ganache Icing

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: FrenchDifficulty: Easy

A rich, glossy chocolate ganache icing perfect for cakes, cupcakes, or dipping strawberries.

Servings

Adjust servings

+

–

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

180

kcal

Total time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 100 gram Dark Chocolate -chopped

• 0.5 cup Cream

Directions

• Chop chocolate into small pieces and place in a heatproof bowl.
• In a small saucepan, heat cream over medium heat until just about to boil (do not boil).
• Pour hot cream over chocolate. Let sit for 2–3 minutes.
• Stir gently until chocolate is fully melted and mixture is smooth and glossy.
• For extra shine, stir in butter while ganache is still warm.
• Cool slightly before spreading over cakes or cupcakes.
• For a thicker consistency (for piping), refrigerate until firm then whip briefly.

Notes

• Use good-quality chocolate for best results.
• Store leftovers in fridge up to 1 week; reheat gently to reuse.
• For milk chocolate ganache, use 400g chocolate to 250ml cream.
• Makes a great dip for strawberries or marshmallows.
• Let ganache cool completely before whipping.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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