This Cocoa Ganache Recipe is super easy to make and doesn’t harden solid after chilling. Cocoa ganache is a great alternative to melted chocolate ganache and tastes incredibly delicious and sweet. It’s semi-firm texture creates a great cake topping although cooling this to room temperature is a must (otherwise your frosting can get quite messy.) No worries though, your ganache will not get stiff after cooling completely to room temperature (which is a great thing about this ganache) it will just form a film over the top that will go away once you whisk the mixture again. This ganache gets thicker as it sits, so if your wanting a thicker coat, cooling is key. And of coarse regular unsweetened cocoa will work, so feel free to use cocoa of your preference.
Ingredients for Cocoa Ganache Recipe:
- 1 stick of unsalted butter (8 tbsp)
- 3 tbsp water
- 1/2 cup sugar
- 1 tbsp cocoa
How to make Cocoa Ganache Recipe:
1. In a small bowl, whisk together the sugar and cocoa and set aside.
2. In a medium sized saucepan melt the butter in 3 tbsp of water over med-high heat.
3. Whisk in the cocoa mixture until sugar granules dissolve (about 2-3 minutes) and remove from heat.
4. Cool completely and whisk before using.
Cocoa Ganache Recipe
Ingredients
Cocoa Powder Ganache
- 1 stick of unsalted butter 8 tbsp
- 3 tbsp water
- 1/2 cup sugar
- 1 tbsp cocoa
Instructions
How to make Ganache from Cocoa Powder
- In a small bowl, whisk together the sugar and cocoa and set aside.
- In a medium sized saucepan melt the butter in 3 tbsp of water over med-high heat.
- Whisk in the cocoa mixture until sugar granules dissolve (about 2-3 minutes) and remove from heat.
- Cool completely and whisk before using.
