Chocolate Ganache Frosting

This frosting could win awards. Well, at least in the books of my friends and I! It is the richest and most decadent frosting I have tasted that’s not loaded with sugar or a hydrogenated oils. And it is something you can make in your own kitchen too! You can have fun with this and top so many different desserts with this frosting.

This recipe may look familiar to you. Well, it is! It’s the frosting I use on my Happy Birthday Chocolate Ganache Cake (Recipe Here). The other day I was using it to top cupcakes and realized that this frosting is a stand-alone recipe. It doesn’t have to have the chocolate cake with it. You can use it to frost anything! That’s why I felt I needed to tell you about it again and this way you can also bookmark it and find it easily!

Here are a couple of pictures of the frosting on cupcakes from one of my dear friends baby showers a couple of weeks ago. The theme for dessert was a Milk and Cookie Bar. All of the cookies were grain-free and were served alongside of grass-fed milk and almond milk in mason jars with cute straws. It was one of the best dessert bars ever! I could eat everything and so could you!

 

Ingredients

1 stick butter, room temperature

11 ounces unsweetened 100% chocolate

2 teaspoon Stevita stevia

2 teaspoon xylitol, powdered

2 Tablespoons raw honey (optional, it helps with preventing bacteria growth because of the sugar. If omitting, make sure to refrigerate if using heavy cream)

1 cup heavy cream OR 1 cup canned coconut milk, well mixed

Directions

• Add the butter and unsweetened chocolate to a medium saucepan and put it on the stove on medium and whisk constantly until the butter and chocolate is melted but not boiling
• Turn the heat to medium low and add the sweeteners and keep stirring so that they mix and dissolve completely in the chocolate
• Take the chocolate off of the head and add the cream or coconut milk. You will need to whisk it constantly and it will become thick and like frosting. Do not add anymore liquid to the ganache or it will separate and your frosting will be ruined (that happened to me). If you are using the coconut milk, it doesn’t thicken quite as well as the cream, so some mild separation of the chocolate and the butter is normal
• Let the ganache sit until it is warm, it doesn’t frost as well right off the stove
• Frost cakes, cupcakes, cookies and/or cheesecake with this frosting. I used it on my Happy Birthday Chocolate Ganache Cake (Recipe Here)
• I didn’t measure exactly how much frosting this makes, but I am guessing 4-4.5 cups
• Store in the fridge (this will start to mold at room temperature because of the cream)