Chocolate Ganache Frosting
24 cookies
An incredibly rich and creamy Chocolate Ganache Frosting recipe. Perfect for piping on cookies, it sets beautifully and will take your cookies to a whole new level.
Ingredients
- 16 ounces semi-sweet baking bars finely chopped
- 14 ounces heavy cream (double cream in the UK)
- ¼ cup light corn syrup
Instructions
- Place the chopped chocolate into a large heat-proof bowl.
- Add the heavy cream and corn syrup to a small saucepot and bring it to a simmer, stirring occasionally. As soon as it starts to simmer, pour it over the chocolate. Let it sit for 5 minutes then whisk it all together until smooth, it will take a while to fully come together.
- Let this come to room temperature until solid but pipeable, this will take a while so I suggest whisking it every few minutes to help cool it down faster. To speed up even more you can place it in the fridge and whisk it again every few minutes. Just be sure it does not become too cold and hard that is no longer pipeable.
- Place the pipeable ganache into a pastry bag with an open star tip. Pipe rosettes on top of each cookie, but do not go all the way to the edge, we want to still see some of the cookie along the outside.
Notes
- I add corn syrup to the ganache to keep it glossy, if you don’t have or don’t want to use corn syrup just sub another ¼ cup of heavy cream.
- Be patient while whisking the mixture until it is fully blended together.
- Make sure the ganache doesn't get too cold and hard in the fridge, it should remain pipeable.
- Store any leftover ganache in an airtight container in the refrigerator. Warm it slightly to make it pipeable again.
Nutrition
Calories: 176kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 123mg | Fiber: 2g | Sugar: 10g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg