For a shiny, dark, sophisticated, ultra-chocolaty frosting for just about anything baked--from cupcakes to cakes to cookies--you can't go wrong with chocolate ganache. It also happens to be ridiculously easy, and you can double these amounts if you want more ganache. Be sure to use a chocolate bar, not chocolate chips, for a smooth, shiny ganache.This recipe goes with: Toasted Almond and Chocolate Toffee Ice Cream Pie

Margo True
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
40 mins
Yield:
Makes 3/4 cup (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put chocolate and butter in a microwave-safe bowl. In 20-second bursts, microwave and butter, stirring after each burst, until two-thirds melted, about 1 minute. Whisk until melted, then whisk in cream. Let cool.

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  • Make ahead: Up to 4 days, chilled (microwave in 20-second bursts to liquefy again).

Nutrition Facts

118 calories; calories from fat 63%; protein 0.9g; fat 8.2g; saturated fat 4.9g; carbohydrates 13g; fiber 1.2g; sodium 10mg; cholesterol 6mg.
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