This chocolate ganache frosting recipe is super rich, decadent and smooth. It is perfect for frosting cakes, filling cupcakes, or simply enjoying by the spoonful. Made with dark chocolate, cream, butter, and a touch of Nutella, it melts beautifully and thickens to a glossy, spreadable texture that tastes like pure indulgence.
Why you will love this recipe?
If you love a frosting that tastes like pure chocolate heaven, then this ganache is absolutely for you. You will love how easily it comes together with just a few ingredients, yet still tastes like something you would get from a bakery. And the best part is that it’s incredibly versatile. You can spread it on cakes, pipe it onto cupcakes, use it as a filling or simply enjoy it straight from the bowl. As it cools, the texture becomes even more luxurious and glossy, making it perfect for all your decorating needs. This is the kind of frosting that never disappoints and always gets compliments.
Expert Tips for Best results!
- Use cold mascarpone and cream – Cold ingredients whip faster and give a light, fluffy cream that holds well on top of the hot drink.
- Simmer gently – Let the hot chocolate heat slowly so the chocolate melts smoothly and the drink stays silky.
- Adjust sweetness – Taste as you go because different chocolates have different sweetness levels.
- Serve immediately – The mascarpone cream melts slightly into the warm drink and creates the dreamiest texture.
- Use good quality cocoa and chocolate – It makes a big difference in richness and overall flavour.
How to make Chocolate Ganache Frosting Recipe?
Step 1: Warm the Cream
Start by pouring the heavy cream into a small saucepan. Warm it over medium heat until you see tiny bubbles forming around the edges. As soon as it reaches that point, remove it from the heat so it doesn’t boil.
Step 2: Pour Over the Chocolate
Place the chopped chocolate in a heatproof bowl. Gently pour the hot cream over it and let it rest for two to three minutes so the chocolate can soften without stirring.
Step 3: Mix Until Smooth
After resting, begin whisking slowly from the centre. Keep going until the chocolate melts completely and the mixture turns glossy and smooth.
Step 4: Add the Butter
While the ganache is still warm, add the butter cubes. Stir until the butter disappears into the ganache and the mixture becomes silky.
Step 5: Add the Nutella
Now add the Nutella and mix again. You will notice the ganache instantly becoming thicker and creamier.
Step 6: Cover and Let It Set
Place a piece of plastic wrap directly on the surface of the ganache. This prevents a skin from forming. Leave it at room temperature for six to eight hours or overnight until it becomes thick and perfectly spreadable.
Step 7: Adjust the Texture
If it feels too soft, refrigerate it for a short time. If it seems a little firm, leave it out until it softens.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
You can, but the ganache will be sweeter and softer. You may need a little less cream to balance it.
How long does this ganache last?
It stays fresh for up to a week in the fridge. Just bring it back to room temperature before spreading.
Why is my ganache grainy?
It usually happens if the cream gets too hot. Warm it gently and whisk slowly to keep it smooth.
Can I use it for piping?
Yes, you can freeze it for up to two months. Defrost it in the fridge overnight and let it soften before using.
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Recipe Card
Chocolate Ganache Frosting Recipe
A rich, glossy, and silky chocolate ganache that is perfect for frosting, filling, or enjoying by the spoonful. It sets to a smooth, spreadable consistency and tastes absolutely decadent. Easy to make and incredibly versatile, it’s a chocolate lover’s dream.
Ingredients
- 1 1/3 cups chopped dark chocolate with preferably 48-55% cocoa content (230g)
- 1 1/4 cups heavy cream (300ml)
- 1 1/2 tablespoons unsalted butter, cut into cubes (20g)
- 3/4 cup Nutella or hazelnut spread (180g)
Instructions
- Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to simmer. Avoid boiling.
- Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2 to 3 minutes to soften the chocolate.
- Whisk gently until the chocolate melts completely and the mixture becomes smooth and glossy.
- While the ganache is still warm, add the butter cubes and stir until fully incorporated.
- Mix in the Nutella until the ganache is silky and uniform in texture.
- Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it rest at room temperature for 6 to 8 hours or overnight until it thickens.
- If the ganache is too soft, chill briefly in the fridge. If it’s too firm, let it sit at room temperature until it softens to the desired consistency.
