Ganache Frosting

Ganache is a decadent concoction that is often produced by melting equal parts chocolate and cream until they are smooth. Ganache is often used as a frosting or for layering cakes, but it can also be used as a glaze or filling. You can pour ganache over a cake while it's still warm for a smooth finish. Ganache can also be used to make chocolate truffles.

The type of chocolate you use to make ganache is a matter of preference, but the darker the chocolate, the richer the ganache. A chocolate with a higher percentage of cacao will yield a more intense chocolate flavor. Bittersweet chocolate is a variety of chocolate with a cacao percentage of around 70%. The high cacao content makes the chocolate flavor deep and less sweet, with a slightly dry or crumbly texture. It’s extremely similar in flavor and texture to semisweet chocolate (around 60% cacao), and home cooks might freely substitute one for the other.

What's the Difference Between Chocolate Glaze and Ganache? Ganache is made with equal parts chocolate and cream. Though equally delicious, ganache is a little different than a chocolate glaze. While a glaze will set up and harden, a "firm" ganache will remain a thick paste at room temperature and only harden when refrigerated. There is also a "soft" ganache that's popularly used for filling pastries and cakes.

Ganache Frosting
Recipe courtesy Alton Brown, 2004

16 ounces bittersweet chocolate, chopped fine [or semisweet]
16 ounces (2 cups) heavy cream

Place the chopped chocolate into the bowl of a food processor. [I just use a bowl.]

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. [You might want to wait up to 5 minutes. This waiting period allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. Whisking while the cream is too hot could cause the ganache to break, resulting in a gritty final texture.]

Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. [If using a bowl, not the food processor, with a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.] Pour warm chocolate ganache over brownies, cakes, and cupcakes for a luxurious frosting that will harden as it cools.]

If you wish to make a lighter, fluffier frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes. [I used a hand mixer and it took longer than I expected. I whisked it, let it sit, whisked it, etc. until it became fluffy and thickened.]

Yield: approximately 3 1/2 cups