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Ganache – Chocolate Filling and Frosting recipe

Luscious, rich chocolate ganache is verysimple to make…it only tastes complicated.

Recipe: Ganache – ChocolateFilling and Frosting

1 (12-ounce) package semisweet chocolatechips
1 1/2 cups heavy cream*

  • Place chocolate in a medium sized bowl.
  • Heat cream over medium low heat untilit just barely begins to boil. Remove from heat immediately.Do not over-heat!
  • Pour hot cream over chocolate and letit sit for 1 minute. Gently stir mixture until chocolate is meltedand blended with the cream. Do not beat the mixture, you wantto minimize the introduction of air bubbles.
  • Cool chocolate mixture at room temperature.Then place a piece of plastic wrap over it, covering the surfaceof the chocolate mixture and refrigerate for 1 hour. If afterthat time the mixture has reached the desired spreading consistency,frost the cake. If not, keep checking. Store cake in refrigerator.

    Makes enough to frost a 13 x 9 x 2-inchcake or fill and frost 2 (8 or 9-inch) cake layers.

    *Note: For whipped version use 2 cups heavycream, chill overnight and whip with electric mixer, as for whippedcream.

    Chocolate Ganache Recipe

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  • Comments

    1 Comment


    This recipe makes a delicious and creamy ganache filling, thats light as air, not too-intense and will definitely bring you to chocolate heaven! What’s in Your Fridge?

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