Chocolate Frostings and icings

Dark chocolate ganache

The easiest frosting you could try. Two ingredients . Chocolate and cream. Can these two go wrong together???

There are several versions of ganache in which you can add flavorings , butter, corn syrup etc for added flavor or sheen. This is the simplest version made with dark chocolate.

You’ll need:

  • 100 grams cream (i used Amul fresh cream)
  • 200 grams chocolate chopped into small pieces

Lets get started:

Take the chopped chocolate or chips in a bowl.

Heat the cream in a sauce pan or microwave until just bubbling around the corner.

Pour cream onto the chocolate . Try to cover all the chocolate.Cover and let stand for a couple of minutes. The heat from the cream melts the chocolate.

Stir with a whisk or spatula .The chocolate will melt and merge easily with the cream and you ll have a uniform dark brown creamy ganache!

Now you can use this three ways:

You can either pour it right away over a cooled cake and use it as a glaze.

You can rest it overnight or for few hours. It ll thicken and you can use it to frost and pipe a cake like you would whipped cream or buttercream. You can rest it and then whip it until light , and use it as frosting/filling.


  • For a smooth ganache, make sure your chocolate is chopped small and as uniform as possible.
  • If there are bits of unmelted chocolate in your ganache, you can heat it in 20 second intervals in the microwave or over a double boiler. I just heat it in a sauce pan while stirring continuously and it works for me.
  • If you want a thicker frosting or truffles , add more chocolate in a 2 : 1 or 3: 1 ratio.
  • Its best to go for the ratio in weight , but 1 ml cream is roughly around 1 gm , so it isn’t too complicated.
  • When the cream merges with the chocolate, it changes in structure. So ganache can easily be kept at room temperature for unto 2 days and in the refrigerator for a week (I ve kept it longer!)
  • If you are in a hurry and want the ganache to set fast, you can keep it in the refrigerator but keep stirring after every 20 minutes so it sets uniformly.

Luscious chocolate ganache , the easiest and my go-to frosting option always !!!

8 thoughts on “Dark chocolate ganache”

  1. Hi Mahima… I have used both compound chocolate ( Morde , Vanleer ) and couverture ( Callebaut , cocoscraft, amul ) to make ganache..

  2. Use amul dark chocolate if you can find it Mahima. Bournville will also work. Anything that says dark chocolate.dairy milk can be used but will be sweeter.

  3. Hey akshatha I have tried making ganache twice tastes good for frosting also its fine but for piping rosettes r not coming well bit sort of runny wat can be done for properly piping

  4. Hi Uthara… you have made ganache in the same ratio ? chocolate twice the weight of the cream ? Also, is it hot where you are ? After setting for a few hours or overnight , it should be a scoop able consistency that you can pipe rosettes with. If with this ratio and after setting overnight also , the ganache is too runny , add a little more chocolate ( 2.5: 1 or 3:1 ratio of chocolate to cream) . That will make the ganache firmer. Hope this helps. Do let me know how it turns out!

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