Chocolate Ganache Frosting

Types of Chocolate

Types of Chocolate

By Cat, Jul 2009 & updated Jun 2014 (Photo, right, from Wikimedia Commons)

See also: 1. Cakes & Tortes Menu2. Frostings & Fillings Menu

When I go to Kalispell (our county seat), I have lunch at Bonelli’s Bistro (3), a Mediterranean cafe that serves breakfast and lunch. They have a large refrigerated display cabinet full of fine and rich desserts, including a Chocolate Ganache Torte that has caught my attention more than once, but I have not yet indulged (since I’m doing a ketogenic eating plan, which is low carb). Just moving this Ganache frosting recipe from my old site to this blog has my mouth watering all over again.

According to Wikipedia (2), “ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture.”

Chocolate Ganache

This recipe is adapted from an LA Times cupcake and frosting recipe collection by Noelle Carter, June 3, 2009 (1). The original makes 6 cups of frosting, enough for 2 – 4 dozen cupcakes. I halved this recipe, as 6 cups is just too much for single me, and it doesn’t keep well.  At 3 cups (my adaptation), it is still too much for me.

One of the things I like about this recipe is that it includes no added sugar, other than what is in the bittersweet chocolate, and liqueur.


Ingredients & Equipment:

  • ¾ lb (12 oz) bittersweet chocolate
  • 2 cups heavy cream
  • ½ tsp Organic vanilla extract or Grand Marnier (or other liqueur)


  • double boiler
  • medium saucepan
  • metal bowl
  • ice bath
  • egg whisk


  1. Melt chocolate in top of double boiler, over simmering water.
  2. Bring cream to a simmer in medium saucepan over medium heat.  Immediately remove from heat and combine with chocolate (using egg whip) until well blended and chocolate is melted.  Add vanilla or liqueur.
  3. Transfer chocolate mixture to metal bowl set into an ice bath.  Using whisk, whip just until it thickens sufficiently to use as frosting.
  4. Remove from ice bath and use immediately, or store, covered, at room temperature no longer than overnight.


  1. LA Times recipe by Noelle Carter, June 3, 2009 ( See for more cupcake and frosting recipes in that collection.
  2. Wikipedia, on ganache (
  3. Bonelli’s Bistro (



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