You Only Need Chocolate + Cream to Make the Ganache Frosting of Your Dreams

Chocolate ganache is delicious any way you have it—as a velvety glaze over a cake, as those melt-in-your-mouth truffles, or as a fluffy frosting piled high on your cupcakes.  This recipe is as simple as it can get. All you need is a good block of chocolate and heavy cream in equal amounts.

The classic chocolate ganache is made with dark or bittersweet chocolate. However, if you are feeling a little adventurous, you can experiment with milk chocolate or white chocolate!

Makes   Frosting for a 2-layer, 7-inch round cake or 12 cupcakes
Prep Time  5 minutes
Total Time  10 minutes

300 grams heavy cream

300 grams bittersweet chocolate, chopped

1 Gently heat your cream in a small saucepan over medium heat until it simmers. 

2 Pour the hot cream over the chopped chocolate.  Let it stand for 5 minutes, then combine with a wire whisk until it is smooth and silky.

If the ganache is a little lumpy, gently reheat it over a double boiler until the chocolate is completely melted. At this point, you can use this as a glaze to pour over your cakes.

3 Let the ganache cool in the refrigerator for 30 minutes, then whip it with a hand mixer on medium speed until it light and fluffy.  

Use the ganache frosting for cupcakes, cakes, and tarts! 

Produced by Trixie Zabal-Mendoza; photography by Majoy Siason; prop styling by Lady and Steph Badoy of Boqueria Lifestyle Market