2-Ingredient Chocolate Ganache Frosting Recipe

This pipeable Chocolate Ganache Frosting is incredibly simple to make, using only two ingredients. If you want a straightforward chocolate frosting with real chocolate flavor, this is a great option.

I used this exact chocolate ganache frosting on my super moist chocolate cupcakes, and readers have loved the combination. To keep things very simple, this recipe does not require whipping: just let the ganache set until it is thick but still pipeable, then use it as your frosting.

Only two ingredients required

• Chocolate – Dark or semisweet chocolate works best. In this recipe Ghirardelli dark chocolate melting wafers (around 55% cocoa) were used; chocolate bars, melting wafers, or even chocolate chips will work. Melting wafers melt faster and stay a bit softer; semisweet chips tend to set firmer.
• Heavy whipping cream – This recipe uses a 1:1 ratio of chocolate to heavy cream, which yields a frosting that sets softer than a firm truffle-style filling (those typically use more chocolate than cream).

For a richer ganache you can fold in 2–3 tablespoons of unsalted butter once the mixture is smooth. A pinch of fine salt and a splash of vanilla extract will deepen the flavor if you like. The base recipe, however, only requires the two ingredients above.

Tips for making chocolate ganache frosting

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

• Don’t let the cream boil – Heat the cream until it just begins to simmer around the edge. If the cream boils you risk a skin forming on top or ending up with a grainy or separated ganache.
• Chop the chocolate finely – Smaller pieces melt faster and combine with the cream more smoothly, which reduces stirring and helps prevent the ganache from splitting.
• Let the cream sit briefly over the chocolate – After pouring hot cream over the chocolate, let it sit undisturbed for a few minutes so the chocolate melts before you stir.
• Stir gently and sparingly – Over-stirring can introduce too many air bubbles or cause separation. Use a spatula and fold slowly until smooth.
• Whipped ganache is optional – Whipping yields a lighter, fluffier frosting, but it can also separate more easily. For stability and simplicity this recipe keeps the ganache unwhipped.
• Troubleshooting – If the ganache looks split or grainy, warming it gently and stirring slowly usually brings it back together; chopping the chocolate finer next time and ensuring the cream is hot but not boiling also helps.

Chocolate Ganache Frosting Recipe

By Trang Doan

This pipeable Chocolate Ganache Frosting is very easy to make using just two ingredients. If you want a simple, flavorful chocolate frosting, this recipe delivers.

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

1. Heat the cream – Warm the heavy whipping cream in a small saucepan over medium heat, stirring occasionally, until it just begins to simmer around the pot’s edge but does not boil. If using a microwave, heat in a heatproof vessel for about 90 seconds, watching carefully to prevent boiling over.
   1 ½ cup heavy whipping cream
2. Make the ganache – Place the chocolate in a mixing bowl and pour the hot cream over it. Let the mixture rest for a few minutes so the chocolate starts to melt, then stir gently with a spatula until completely smooth. Avoid whisking or stirring vigorously to minimize bubbles.
   2 cup chocolate melting wafers
   
3. Let it cool and thicken – Allow the ganache to cool and thicken until it is pipeable, about 2–3 hours. To speed this up, spread it in a shallow pan or place it in the refrigerator while watching carefully so it doesn’t become too firm to pipe.
   
4. Use immediately – Once thickened, transfer the ganache to a pastry bag fitted with your chosen tip and pipe onto cupcakes. It also works beautifully as a filling between cake layers or spread over a single-layer cake.
   

Notes

• Type of chocolate: Dark chocolate with 50–60% cocoa or semisweet chocolate gives a balanced flavor. Melting wafers, chocolate bars, or chips are all usable; they vary slightly in how firm the final ganache becomes.
• To avoid split ganache: Keep the cream hot but not boiling, chop chocolate finely to speed melting, let the mixture sit a moment before stirring, and stir gently until smooth.
• Yield: This recipe makes enough frosting to pipe onto about a dozen cupcakes or to spread over 16–18 cupcakes with a spatula. It is also sufficient to pour over a 9″x13″ sheet cake.
• Storage: Store ganache in the refrigerator for up to a week or freeze for up to three months. Thaw at room temperature and gently rewarm over a double boiler or in short bursts in the microwave before restoring to spreadable consistency.

Nutrition

Serving: 57 g

Calories: 252 kcal

Nutrition information is an approximation and should be used as a guide only.

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More chocolate frosting

• Try an extra-fluffy American-style chocolate buttercream for a lighter, sweeter frosting option.
• Swiss meringue chocolate buttercream is a favorite for an ultra-silky, velvety finish; it requires more steps but delivers a luxurious texture.