Best 3 Chocolate Ganache Icing Recipes

Chocolate ganache icing is a rich, decadent frosting that is perfect for cakes, cupcakes, and other desserts. Made with just a few simple ingredients, chocolate ganache is easy to make and can be customized to suit your taste preferences. Whether you prefer a dark, rich chocolate flavor or a lighter, milk chocolate flavor, there is a chocolate ganache recipe out there for you. In this article, we will explore some of the best chocolate ganache icing recipes, so you can find the perfect one to top your next dessert.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE GANACHE ICING

Chocolate Ganache Icing image

This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 2

Ingredients

9 ounces bittersweet or semisweet chocolate, finely chopped
1 1/2 cups heavy cream

Steps:

Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

CHOCOLATE ANGEL FOOD CAKE-CHOCOLATE GANACHE ICING

Chocolate Angel Food Cake-Chocolate Ganache Icing image

This angel food cake has a light chocolate flavor. It can be served either plain or with whipped cream. It can also be dressed up with a delectable rich chocolate Ganache icing, which is our favorite.

Provided by Crystal ~

Categories Cakes

Time 50m

Number Of Ingredients 13

Ingredients

1 cup cake flour
3 tablespoons of cocoa
¾ cups sugar plus 2 tablespoons( super-fine sugar)
12 egg whites (1½ cups), room temperature
1 ½ teaspoons cream of tarter
¾ cups sugar (super-fine sugar)
¼ teaspoon salt
1½ teaspoons vanilla
chocolate ganache:
1 cup heavy cream
2 tablespoons butter, unsalted
2 tablespoons granulated sugar
12 ounces semi-sweet chocolate

Steps:

1. Heat oven to 375 degrees.
2. Sift together the flour, cocoa, and first amount of sugar 3 times; set aside.
3. In a large mixer bowl, beat egg whites and salt until foamy on medium speed. Sprinkle in the cream of tartar and the vanilla. Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes.
4. Add the 2nd amount of sugar; 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
5. Sprinkle flour mixture, ¼ cup at a time over the beaten egg whites, folding it in gently with a spatula, just until flour mixture disappears.
6. Gently add the batter into an ungreased 10 inch tube pan. With a knife, cut through the batter 2 or 3 times in a circular motion.
7. Bake 30-35 minutes. Turn oven off and leave in oven for 5 minutes more.
8. Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle. Let cake hang until it is completely cooled. When cooled, carefully take a sharp knife and loosen the cake from around the pan to remove it. Place angel food topside down on a plate or a cake plate.
9. If you do not like Ganache, you can also serve the cake plain, or topped with whipped cream or your favorite glaze or icing.
10. CHOCOLATE GANACHE:
11. Place chocolate in a stainless steel bowl.
12. Heat the cream, butter, and sugar in a 2-½ quart pan over medium heat. When mixture is hot, stir to dissolve the sugar and bring to a boil.
13. Pour boiling cream over chocolate and allow to stand for 5 minutes without stirring.
14. After the 5 minutes, stir until smooth. Allow chocolate to cool at room temperature.
15. Drizzle the ganache over cake, or ice the cake completely with the chocolate ganache.
16. You can also chill some of the ganache for about 10 minutes in a pastry bag for piping decorations on the cake.

CHOCOLATE GANACHE ICING

Chocolate Ganache Icing image

This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.

Provided by Sandra Bennett

Categories Desserts Frostings and Icings Chocolate

Time 25m

Yield 10

Number Of Ingredients 4

Ingredients

7 (1 ounce) squares bittersweet chocolate
½ cup heavy cream
3 tablespoons butter
3 tablespoons brandy

Steps:

Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 11.5 g, Cholesterol 26.3 mg, Fat 14.5 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 9 g, Sodium 30.1 mg, Sugar 8.9 g

Tips:

Use high-quality chocolate. The better the chocolate, the better the ganache will taste. Look for chocolate with a cocoa content of at least 60%.
Use heavy cream. Half-and-half or milk will not produce a thick, rich ganache.
Heat the cream slowly. Do not boil the cream, or it will curdle.
Pour the hot cream over the chocolate in three additions. This will help to prevent the chocolate from seizing.
Stir the ganache constantly until it is smooth and well combined. Do not overmix, or the ganache will become grainy.
Let the ganache cool slightly before using. This will help it to thicken and set.
Ganache can be used to frost cakes, cupcakes, and other desserts. It can also be used as a filling for chocolates and pastries.

Conclusion:

Chocolate ganache is a versatile and delicious frosting that can be used to elevate any dessert. By following these tips, you can make a perfect ganache every time.