marisa mariella

easy mouthwatering recipes that unite your family and friends

Chocolate Ganache


  • cups whipping cream
  • 12 ounces dark chocolate no less than 54% Cocoa solids chopped
  • 1 pinch salt
  • 1 tbsp corn syrup optional
  • 1 tbsp orange liqueur optional
  • 1 tbsp unsalted butter optional


  • Heat the cream, in a small saucepan until it is hot and just simmering around the edges. Do not boil.
  • Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the remaining ingredients, if using, and whisk until the chocolate has melted completely and the mixture is smooth.
  • Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. You can refrigerate if you are in a hurry, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
  • If you wish to use it as a glaze, then cool only enough to thicken but still pourable. Pour over cake to glaze.
  • For a frosting, whip the ganache on medium speed until light and fluffy, about 3 minutes. It should form stiff peaks.
  • Makes about 2 cups of frosting (enough for 12 cupcakes) or lightly frost a 2 layer cake.