Chocolate Ganache with Cocoa Powder

5 from 1 vote

Smooth, rich, and chocolatey, this easy ganache is perfect for frosting, glazing, or filling your favorite desserts.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Chilling Time 1 30

Total Time 1 50

Servings cups

Calories 257kcal

Melt butter in a saucepan over medium-low heat.
1 cup butter
Stir in brown sugar, cocoa powder, and salt.
1 ½ cups brown sugar, 1 cup cocoa powder, ¼ teaspoon salt
When the mixture begins to develop small bubbles, slowly whisk in the cream.
1 ¼ cups heavy cream
Stir until the mixture develops small bubbles again. Remove from heat and stir in vanilla. The mixture will be very thin and runny.
2 teaspoons vanilla
Pour into a small bowl and place in the refrigerator. Stir every 30 minutes until the mixture has thickened, about 1 ½ - 2 hours.
Use when the ganache is spreadable, or cover and keep refrigerated for 3-4 days. If the mixture is too thick to spread, leave at room temperature for 30 minutes. Stir before using.

- When the ganache is finished, it will be very thin and runny. It will begin to thicken while it cools.

- Stir the cooling ganache about every 30 minutes until the desired texture is achieved.

- If the mixture becomes too thick, place it at room temperature for 30 minutes.

Recipe yields approximately 4 cups.