How to Make Chocolate Ganache with Cocoa Powder (3 Ways)
Learn how to make chocolate ganache with cocoa powder (3 ways). It's perfect for frosting, glazing, or filling your favorite desserts.
Servings 1 ½ cups (375g), approximately
Ingredients
- 1 cup powdered sugar (120g)
- ½ cup unsweetened cocoa powder (40g) (I use Dutch-process)
- ⅓ cup unsalted butter, cut into cubes (75g)
- ½ cup + 1½ tablespoons heavy whipping cream (150ml)
Instructions
- In a medium bowl, sift together the cocoa powder and powdered sugar. Set aside.1 cup powdered sugar (120g), ½ cup unsweetened cocoa powder (40g)
- In a saucepan over medium heat, add the cubed butter, heavy cream, and the sifted cocoa and powdered sugar. Whisk continuously until everything is melted and the mixture starts to simmer, about 8 minutes.⅓ cup unsalted butter, cut into cubes (75g), ½ cup + 1½ tablespoons heavy whipping cream (150ml)
- Remove from heat and pour into a clean bowl. Use immediately for a drippy or glaze-like consistency.
- To thicken, place the ganache in the refrigerator, stirring every 20-25 minutes to prevent a skin from forming. It will take about 60-70 minutes to reach a piping consistency.
- For a whipped ganache, once thickened, beat with a hand mixer for 2-3 minutes until light and fluffy.
- Enjoy!
Notes
This cocoa ganache recipe yields approximately 1 ½ cups (about 375g)—enough to frost about 12 cupcakes (depending on how thickly you swirl it on).
Storage: Refrigerate in an airtight container for up to 5 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and stir well. Rewarm gently if needed.
Tips for Success
- Prevent lumps by sifting the cocoa powder and powdered sugar.
- The flavor of your ganache depends on the cocoa powder you use. Opt for high-quality unsweetened Dutch-process cocoa for the best taste.
- As it cools, mix every 20-25 minutes to prevent a skin from forming.
