No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Ganache Icing

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

  • yield: Makes about 1 1/2 cups
Photography: Formula Z/S

Ingredients

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

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, December/January 1993/1994

Reviews (4)

  • 5 Jan, 2014

    I made this icing and it didn't thicken up. It tasted wonderful though.

  • 25 Dec, 2012

    Sorry you must have done something wrong or maybe your heavy cream wasn't good cuz mine came out too thick I had to add more cream. I used semi sweet chocalate chips and it came out so good

  • 25 Dec, 2012

    Sorry you must have done something wrong or maybe your heavy cream wasn't good cuz mine came out too thick I had to add more cream. I used semi sweet chocalate chips and it came out so good

  • 28 Feb, 2009

    I don't think I did anything wrong, but this came out really, really thin. I had to add more chocolate. I think next time I will only use 1/2 cup of cream instead of 1-1/2 cups.