3 Ingredients Chocolate Ganache Frosting


110g Dark Chocolate (I use Callebaut)
40g Unsalted Butter
102g Whipping Cream
Bain Marie Bowl/any glass/metal bowl

1. Boil water in a pan till bubbles form, switch off heat. Place the chocolate and butter in a bowl and place in the pot with hot water.

2. Slowly stir till chocolate and butter are combine, don’t over mix. Remove from hot water.

3. Pour half of the whipping cream into chocolate mixture and slowly stir, pour in the other half. The mixture will thicken when cooling down.

4. You can pipe it when totally cooled. If u want to pour over a cake, can just use after mixture is still warm.

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