Chocolate Ganache Icing

For different uses, try this ratio guide. Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream. Chocolate truffles: 2:1, two parts chocolate to one part cream. Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream. Parts means ounce weight. I love this, it's so much better than traditional frostings. As one option, you may consider using a little confectioners sugar to stiffen it and aid in spreading on vertical surfaces, a little bit though!

I made the recipe according to the directions and it came out perfect. I needed a pourable ganache for covering Easter egg cakes, and this was exactly the right consistency. I used a gravy ladle to pour the ganache over the egg cakes. It made a nice shiny coating on the cakes. I put them in the refrigerator overnight and decorated the next day. It tastes wonderful with yellow cake.

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

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

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

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.