Ganache Frosting
Rich, silky dark chocolate ganache that cools to a luxurious, spreadable consistency.
- dark chocolate, high-quality, finely chopped12 oz
- heavy cream1½ cups
- butter2 tbsp
- salt, pinch
- vanilla extract1 tsp
- espresso powder(optional)
- flaky salt, for finishing(optional)
- 1
Heat the heavy cream in a saucepan over medium heat until steaming but not boiling. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 5 minutes.
medium - 2
Add the butter, vanilla extract, and salt to the chocolate mixture. Whisk until completely smooth and glossy. If using espresso powder, whisk it in now.
- 3
Allow the ganache to cool at room temperature, stirring occasionally, until it reaches a spreadable, pudding-like consistency — not hot, not hard. This may take 30–60 minutes, or speed it up in the refrigerator.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
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