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.

Cocoa Ganache

Ingredients for Cocoa Ganache Recipe:

  • 1 stick of unsalted butter (8 tbsp)
  • 3 tbsp water
  • 1/2 cup sugar
  • 1 tbsp cocoa

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How to make Cocoa Ganache Recipe:

1. In a small bowl, whisk together the sugar and cocoa and set aside.

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2. In a medium sized saucepan melt the butter in 3 tbsp of water over med-high heat.

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3. Whisk in the cocoa mixture until sugar granules dissolve (about 2-3 minutes) and remove from heat.

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4. Cool completely and whisk before using.

Cocoa Ganache 1

Cocoa Ganache Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Author: Alyona's Cooking
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 & sweet.

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.

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