Chocolate Ganache for frosting, icing, drizzling or dipping is a simple, quick dessert recipe that you can make in minutes with just two ingredients. Your guests will flip when you serve this with any dessert. I like to use it to frost or ice a cake or cupcakes and you can also drizzle it hot over ice cream or dip just about anything into it, like strawberries and other fruits. My recipe for Chocolate Espresso Cupcakes with Ganache, is below the ganache recipe.
Please enjoy my video “How to Make Chocolate Ganache” and then try it yourself. The recipe is below the video. Enjoy.
- 1 cup heavy cream
- 8 ounces semi sweet chocolate, chopped
- 1 teaspoon vanilla extract or any flavor you desire (optional)
- 1 tablespoon corn syrup for extra sweetness (optional)
Add heavy cream to a microwave safe bowl and heat on high for 1-2 minutes until cream is hot. Add the chopped chocolate to a separate bowl. Pour hot milk over chocolate add flavoring and corn syrup if you like and let it sit for a minute or two so the chocolate begins to melt.
Store leftovers covered in the refrigerator. To reuse heat in the microwave for 30-second intervals until chocolate is smooth and creamy.
Chocolate Espresso Cupcakes Recipe
- 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
- 1 cup Hellmann’s® Real Mayonnaise
- 1 cup water
- 3 eggs
- 2 tablespoon instant espresso coffee powder
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Beat cake mix, mayonnaise, water, eggs and espresso powder for 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes.
Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
Turn cupcakes upside down and dip into the chocolate Ganache. Swirl to remove excess and top with edible flower or decorative sprinkles.