This would be one of the easiest icing recipes. This 2 ingredient Chocolate Ganache is the perfect topping for adding a little decadence to your cupcakes.
By Joanne Dessert
- Prep 5 MINS
- Cook 2 MINS
- Yields 12
200g of dark chocolate of choice (we use 2 blocks of Lindt 90% as it's the lowest in carbs and highest in cocoa)
200ml cream, at room temperature.
1Melt the 200g of dark chocolate in a large microwave-safe bowl for 90 seconds. Allow it to cool for 1-2 mins.
2Transfer chocolate to your mix master bowl, or make sure your bowl is suitable for electric beaters. Slowly pour in the 200 ml of cream, beating for 30-60 seconds until just combined.
3The more cream you add, the milkier coloured your chocolate ganache will be.
4If your ganache sets too hard - you can microwave for a few seconds to melt it again.