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Chocolate Ganache Frosting

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chocolate-ganache12.3The main requirement in making this luscious Chocolate Ganache Frosting is to have a willing participant who will lick the spoon and bowl clean!

Ganache is typically a mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries.  But this recipe is dairy-free!

The texture of ganache depends on the temperature  of it.  It is soft and is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes.  Once chilled it  creates a “firm” ganache that has the consistency of thick paste.  Once chilled, it creates a smooth, glossy look which is just gorgeous for presentations.  I tested this recipe in the freezer.  Interestingly enough, it doesn’t freeze solid.   Enjoy!

 

Ingredients: yields 1 cup

  • 3/4 cup raw dark agave syrup or maple syrup
  • 3/4 cup raw cacao powder
  • 1/3 cup raw cold pressed coconut oil, melted
  • 1/8 tsp plus a pinch salt

Preparation:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Store in a glass container in the fridge.  It is great to not only use on cakes but also on cookies, as a dipping sauce for apples … oh come on, do I even have to offer ideas as to what to do with chocolate! lol

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19 thoughts on “Chocolate Ganache Frosting

  1. Martina says:

    Hi, I just made your choco ganache and it was delicious! I am on your website few times a day, love your recipes and photos.
    I just wanted to let you know that when I made the ganache I wanted a little thicker consistency, so I added a heaping table spoon of almond butter ( I didnt have any other nut butter) and after I processed it all in my blender it had really nice thick consistency with this nutty flavor to it… yummyyy

    Thank you again for all your great recipes!

    Martina

    • amie-sue says:

      Hi Martina!

      Thank you. I am so glad that you are enjoying my site. That is why I created it! Sharing good recipes with friends is like sharing a dinner together. :) I love you idea about making the frosting thicker and using a nut butter. Thank you for sharing that. I am so going to try that soon! Many blessings, amie sue

  2. [...] drunk on red wine) I found a chocolate ganache icing recipe and fabulous new blog to follow at Nouveau Raw. I lashed far too much ganache icing over the top of the completed tart and threw it in the [...]

  3. [...] Remember to top your treats with a healthy serving of chocolate ganache frosting [...]

  4. Priscilla says:

    I love the recipe, but I can’t seem to figure out why when I make the ganache, it’s always really runny. I will say I am not using near as much cocoa powder, as it seems like a LOT of cocoa powder. Could this be why it’s runny? I did see the recommendation for nut butter, but are there any other recommendations?

    • amie-sue says:

      Hi Priscilla,

      Well if you are using as much of the dry ingredients as indicated that can make it more runny. You need to cut back equally on the liquid as well then. You mentioned the recommendation for nut butter? I don’t use nut butter in this recipe. What are you referring to?

  5. [...] decorations, if you feel the need… drizzle chocolate ganache over it and/or place edible flowers on [...]

  6. Suzie says:

    This ganache looks fabulous. I am allergic to coconut. Can you suggest a possible alternative?
    Thanks!
    Suzie

    • amie-sue says:

      Suzie, you could try soaking some cashews for at least 2 hours. Use the same measurement. Blend till it is smooth and creamy. Have a wonderful evening, amie sue

  7. Nadia says:

    Oops. Nvm. I saw the link. Sorry. Phone is acting funky. I love the presentation of the cake. Beautiful.

  8. Biev says:

    I like to drizzle chocolate on fruit and hate having to melt the bars, so this is exactly what I was looking for. Thank you so much! The taste and texture are perfect, the ingredients are easy to find and it was quick, easy and mess-free. Sending much love from the land of maple syrup!

    • amie-sue says:

      Dear land of Maple syrup…. hehe That sounds divine. I have found this recipe to be spot on as well and use it in so many ways. Bob loves to drizzle some in his espressos when he has them. :) Thank you for sharing and have a blessed weekend, amie sue

  9. Kathy says:

    When it’s refrigerated, does it harden because it of the coconut oil?

    • amie-sue says:

      Hi Kathy,

      Yes’m…. the coconut oil helps it to harden. Not rock solid but very very firm. For example, sometimes when I have extra in the fridge, I will take a small cookie scoop and make up little balls of ganache, roll them in my hand and coat in nuts. Fast and easy dessert. They will get soft if you play with the ganache in your hands to long but that ought to tell you how firm it gets. :) amie sue

  10. CP says:

    Made this tonight for a ‘girls’ get together the day after tomorrow. I might have to make another batch! I added orange zest to a portion and cayenne
    to another, then saw your husband’s idea of adding it to espresso … OH MY Thanks for sharing all of your creativity!

    • amie-sue says:

      Can be a dangerous thing to leave in your fridge. hehe So happy that you are enjoying it! I hope you have a great “girls” get together. :) amie sue

  11. Debbie says:

    I just made this with maple syrup and it was perfect!

    • amie-sue says:

      I use this recipe a lot Debbie! I am glad that you enjoyed it. I hope that you are having a wonderful weekend. amie sue

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