2-Ingredient Chocolate Ganache Frosting Recipe

This pipeable Chocolate Ganache Frosting is very easy to make with just two ingredients. If you want a straightforward chocolate frosting with deep chocolate flavor, this recipe is for you.

I used this ganache on my super-moist chocolate cupcakes and it’s a reader favorite. The method is intentionally simple: no whipping required. Let the ganache set until it’s thick but still pipeable, then use it to frost cupcakes, fill cakes, or spread over a single-layer cake.

Only two ingredients required

• Chocolate — I use dark chocolate melting wafers around 55% cocoa or semisweet chocolate for a good balance of flavor and sweetness. Melting wafers, bars or chips all work; note that chips or some bars may set a bit firmer than melting wafers.
• Heavy whipping cream — this recipe uses a 1:1 ratio of chocolate to cream for a pipeable, slightly softer ganache than a truffle-style 2:1 ganache.

Optional additions: 2–3 tablespoons unsalted butter for extra richness, a pinch of salt to enhance chocolate flavor, or a splash of vanilla for depth. These are optional — the basic two-ingredient version is excellent on its own.

Tips for making chocolate ganache frosting

Skip to the recipe card for the full ingredient list and step-by-step instructions with photos.

• Don’t boil the cream — bring cream just to a simmer at the edges. If it boils you risk a skin forming, or a grainy or separated ganache.
• Chop the chocolate — finely chopped chocolate melts faster and combines more easily with hot cream, reducing stirring and preventing overworking the ganache.
• Let the mixture sit — after pouring hot cream over chocolate, let it rest for a few minutes to soften the chocolate before gently stirring.
• Stir gently — avoid vigorous whisking to keep bubbles and the risk of splitting to a minimum.
• Whipped ganache — whipping will make the ganache fluffier but can increase the chance of separation. If you want whipped ganache, whip gently and monitor texture closely.
• Troubleshooting — if ganache looks broken, try gentle warming and stirring, or add a small amount of warm cream and mix slowly to bring it back together.

Chocolate Ganache Frosting Recipe

By Trang Doan

A pipeable chocolate ganache frosting made from two simple ingredients, delivering rich chocolate flavor and a smooth, fudgy texture.

Servings: 12 servings

Prep Time: 5 mins

Cook Time: 2 mins

Resting Time: 3 hrs

Equipment

• Saucepan
• Pastry Bag
• Piping Tip

Ingredients

• 1 ½ cup heavy whipping cream, 340 g
• 2 cup chocolate melting wafers, 340 g

Instructions

• Heat the cream – Warm the heavy cream in a small saucepan over medium heat, stirring occasionally, until it just begins to simmer at the edges. Do not let it boil. If using a microwave, heat in a heatproof container for about 90 seconds and watch closely to prevent boiling over.
• Make the chocolate ganache – Place the chocolate in a mixing bowl and pour the hot cream over it. Let the mixture sit for a few minutes to soften the chocolate, then stir gently with a spatula until smooth and fully combined. Avoid whisking or stirring vigorously to reduce bubbles.
  
• Let it cool and thicken – Allow the ganache to cool and thicken until it is pipeable, about 2–3 hours. To speed cooling, spread it on a baking sheet or chill in a shallow bowl, checking frequently so it doesn’t become too firm to pipe.
  
• Use immediately – Once thickened, pipe the ganache onto cupcakes with a pastry bag and tip, use it as cake filling, or spread it over a single-layer cake.
  

Notes

• Type of chocolate: Dark chocolate with 50–60% cocoa or semisweet works best. Melting wafers, bars or chips are all acceptable.
• To avoid split ganache: Use cream that isn’t too hot, chop chocolate finely so it melts quickly, let the mixture sit before stirring, and stir gently without overworking.
• Yield: This amount is enough to pipe about a dozen cupcakes, or to spread for 16–18 cupcakes. It also covers a 9″x13″ sheet cake when poured.
• Storage: Refrigerate up to one week or freeze up to three months. Thaw at room temperature and gently warm in a double boiler to return to a spreadable consistency.

Nutrition

Serving: 57g, Calories: 252kcal

Nutrition information is an approximation.

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More chocolate frosting

• For a light and fluffy option try an American-style chocolate buttercream.
• If you want a silky, professional finish, Swiss meringue chocolate buttercream is an elegant choice, though it requires more steps.