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Chocolate Ganache Frosting

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Ganache -- a smooth mixture of chocolate and cream -- is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable.

This recipe is from "Martha Stewart's Cupcakes."
Martha Stewart Cupcakes
  • Yield Makes 4 cups
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Ingredients

  • 1 pound good-quality bittersweet chocolate, finely chopped
  • 2 1/3 cups heavy cream
  • 1/4 cup corn syrup

Directions

  1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Cook's Note

Achieving the perfect consistency can be tricky; if the frosting becomes too firm to spread, reheat in a bowl over a pan of simmering water until it begins to melt around the edges, then remove from heat and stir until smooth.

Recipe Reviews

  • katiebelle713
    20 Aug, 2010

    This takes about an hour to setup in the fridge. Very very good though.

  • Dialin
    9 Apr, 2010

    with this recipe you can frost 32 cupcakes, as per the cupcake book notes.

  • chinle2000
    1 Apr, 2010

    When I did this frosting recipe, I cut the recipe into a third and it frosted 15 cupcakes. So I guess the full recipe will frost around 45.

    A third of the recipe is:
    1/3 lb (5oz) of finely chopped chocolate (I used Ghirardelli)
    3/4 cup 1tsp heavy cream
    4tsp light corn syrup

  • MaryS
    3 Oct, 2009

    It would be nice to know about how many cupcakes I can expect to frost with this quantity of frosting.

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