Chocolate Ganache Glaze or Frosting

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Chocolate Ganache Glaze or Frosting

Chocolate Ganache Glaze or Frosting


  • 3/4 cup heavy cream
  • 8 ounces semisweet or bittersweet chocolate finely chopped
  • 1 tablespoon liqueur or more to taste (optional)


  • Bring the heavy cream to a boil in a small pan. Remove from the heat and add the chocolate. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk very gently until completely smooth.
    Stir in liqueur is desired.
    For optional glaze, let stand at room temperature, stirring occasionally, until the mixture cools to 85 to 95 degrees F.
    For Frosting, let stand until spreadable If the frosting becomes too stiff, set the pan in a larger pan to 85 to 95 degrees F for use as a glaze. This keeps for up to 3 days at room temperature or up to 1 week refrigerated. Or freeze for up to 3 months. Soften or melt before using.

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