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    Home » Recipes by Course » Desserts

    Published: Jan 26, 2021 · Modified: Jan 25, 2021 by Cathy · This post may contain affiliate links

    Home » Recipes by Course » Desserts

    Chocolate Ganache Icing Recipe

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    Chocolate Ganache Icing is a rich, two-ingredient dark chocolate liquid that's perfect to pour over cakes, cupcakes, and ice cream. It's also great for dipping strawberries or other fruit. As ganache cools and thickens, it can be used as a filling between cake layers or even whipped into a beautiful frosting. Chilled, it becomes truffles!

    dark brown chocolate ganache dripping over the top and down the sides of a small, round chocolate cake

    I love this recipe because it's so easy to make! A simple combination semi-sweet baking chocolate and heavy whipping cream yields such decadence!

    Most icings and frostings contain copious amounts of powdered sugar. I find this to be disappointing as we learn more and more about how damaging sugar is to our health.

    text banner: 12 gluten free whole food snack ideas, Get Your Here

    Now, I do realize that there is some sugar in semi sweet chocolate. However, with this recipe we can enjoy a little sweetness in a thin layer rather than the heaps of sweet frosting we so typically encounter on fancy pastries. I don't have any powdered icing sugar in my cupboard, and I'm always on the lookout for ways to reduce sugar while still enjoying delicious food.

    Ingredients

    finely chopped chocolate on wooden cutting board with pyrex measuring cup of cream sitting behind it
    • Semi-sweet Baking Chocolate - Use semi-sweet or bittersweet baking chocolate.
    • Heavy Whipping Cream - Cream is labeled differently in different countries. In Canada, I use 35% whipping cream. It might also be called heavy cream or heavy whipping cream. Use something that has 30% fat content or greater.

    Instructions

    Heat cream until it's just steaming but not boiling. Pour it over chopped chocolate.

    steaming milk is poured over a bowl of finely chopped chocolate

    Cover the bowl of hot cream and chopped chocolate to keep the heat in, and let it sit for 2 or 3 minutes while the cream melts the chocolate.

    chopped chocolate sits surrounded by cream in a white bowl

    Stir the melted chocolate and cream together, and you have chocolate ganache icing!

    spoon in smooth, liquid dark chocolate in white bowl

    Pour ganache over cake while it's still warm if you want it to be thin and run down the sides. Also use warm ganache for any sort of drizzled effect you might like.

    Chocolate ganache will thicken as it cools. Then it's more suitable for spreading as a filling between cake layers.

    liquid dark chocolate flowing over top and down sides of a small round cake
    Is chocolate ganache gluten free?

    Chocolate ganache is gluten free as long as the ingredients used to make it are gluten free. Well, obviously, right?! Chocolate and cream should be gluten free. However, you need to check. Chocolate that has been processed in a facility that also processes wheat can cause a problem for people with celiac disease.

    Can chocolate ganache be kept at room temperature?

    Technically, chocolate ganache can be kept at room temperature for a couple of days. However, I put it into the refrigerator if I'm keeping it overnight, just to be safe. Moisture in the cream could promote microbial growth.

    Can chocolate ganache be frozen?

    If I'm keeping chocolate ganache more than a week, I freeze it. It can be frozen for up to a month without deteriorating in quality. Thaw it in the fridge and then bring it up to room temperature before using.

    Can chocolate ganache be reheated?

    Yes, chocolate ganache can be successfully reheated. Ideally, allow it to come to room temperature first. Then reheat it very gently over low heat, stirring it frequently to keep an eye on it.

    thick chocolate ganache coating a spoon held over a white bowl of the icing

    More Gluten Free Chocolate Recipes

    • Chocolate Avocado Pudding
    • Chocolate Almond Bark
    • Sweet Potato Brownies
    • Chocolate Chip Cookie Cake
    • Flourless Chocolate Cake
    spoon in smooth, liquid dark chocolate in white bowl
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    Chocolate Ganache Icing

    Chocolate ganache is very easy to make and has a number of uses.
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 28 tablespoons
    Calories 76kcal
    Author Cathy

    Ingredients

    • 8 ounces semi-sweet baking chocolate finely chopped
    • 1 cup heavy whipping cream
    US Customary - Metric

    Instructions

    • Chop up the chocolate finely and place it in a heat proof bowl.
    • Heat the cream in a saucepan over medium until it's steaming but NOT boiling.
    • Pour the steaming cream over the chocolate. Cover the bowl to keep the warmth in. Let it sit for a few minutes for the chocolate to melt. Then, stir it all together until it's smoothly blended.

    Notes

    • Use a good-quality baking chocolate here, rather than chocolate chips.
    • Chop the chocolate as finely as possible, so it will melt completely and evenly.
    • Use heavy whipping cream, not half and half or anything lighter.
    • Chocolate ganache will thicken as it cools. If you want to drizzle it over a cake so that it runs down the sides, use it right away while it's still warm. If you want to spread it out thicker over a cake layer, allow it to cool more.
    • Leftovers will keep in the refrigerator for a few days. Gently reheat it, stirring frequently, to use it again.

    Nutrition

    Serving: 1tablespoon | Calories: 76kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 4mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
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    Reader Interactions

    Comments

    1. Amy Brown says

      December 22, 2021 at 7:53 pm

      Have you tried to make ganache with any milk substitutes like oat milk? Not only do I have celiac disease but I am lactose intolerant. Thank you.

      Reply
      • Cathy says

        December 23, 2021 at 12:57 pm

        I am so sorry, Amy. I have not tried to make ganache without dairy. I wish I could suggest a substitute, but that would be challenging. The high fat content in cream is key in this recipe. Do you like coconut?

        Reply

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