This really is the ultimate sugar-free easy chocolate ganache. It's the best chocolate frosting if you want a smooth and creamy topping.
This will give your healthy desserts the professional touch and your family won't even guess it has no added sugars.
What is a ganache?
A traditional ganache is a glaze or a sauce made with chocolate and cream. The thickness of the ganache will determine whether you can use it as a frosting (icing) or as a pourable sauce. You can even use it for filling pastries or drizzling over sweet bread such as hot cross buns or cinnamon churros.
How to make
Who loves smooth decadent rich chocolate icing, frosting, or ganache? I do BUT I don't have the time to use the double boiler method.
I also don't want to stand in the kitchen shredding or grating the chocolate. My easy chocolate ganache recipe is 2 ingredients and 1 bowl!!
How to use
Once you have figured out how easy it is to make the easy chocolate ganache, you can use it instead of icing and frosting on cakes or baking. If you have any leftover, let it cool and harden, then roll into truffles.
Why not add some peppermint essence and make mint truffles. Or add brandy to make brandy truffles.
Which chocolate to use?
Choose the best chocolate you can, the higher the % cacao, the lower the carbs and sugar. I haven't given nutritional information here as it really depends on the chocolate you buy and how much you use the ganache.
A ganache is so much lower in carbs than icing or frosting which is nothing more than powdered sugar, with flavouring.
A ganache is so versatile. You can use it in many ways, just vary the consistency depending if you want to pour it over a dessert or make it set into truffles. I have given the ratio below of 2:1 chocolate to cream. Just add more or less chocolate depending on the desired thickness of the ganache and its intended use.
Once you have made the easy chocolate ganache, you can pour it over a cake, smooth it over as it sets with a warm knife, let it cool until it is thick enough to be piped or whipped, or use it as a filling for a special celebration chocolate heaven cake.
Pour a thin layer over a cheesecake to turn it from yum, into fabulous.
More delicious recipes to use the easy chocolate ganache.
- Chocolate heaven cake
- Baked chocolate swirl cheesecake
- Low carb chocolate cookies
- Baked NY style cheesecake
Please rate this recipe.
Sugar-Free Chocolate Ganache Recipe
- 200 g (7 oz) 90% dark chocolate
- 125 ml (½ cup) heavy whipping cream
- Heat the cream in a saucepan on the stove or in a bowl in the microwave. Be careful not to let it boil, but to let it bubble at the edges and stir. Remove from the heat just when you think it is almost about to simmer.
- Break the chocolate into squares and place in the warm cream.
- Stir until all the chocolate is melted and the mixture turns glossy.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Is it possible to make ganache using cacao powder to avoid all sugar?
A ganache requires melted chocolate otherwise it will not set and you will be making a buttercream instead. I use the highest cacao chocolate that I can find which helps reduce the amount of sugar in the ganache to make it low-carb friendly. Alternatively, you can make my sugar-free keto buttercream (chocolate frosting).
How do you store the ganache for future use or do you have to make it fresh each time?
I tend to make ganache fresh each time. You can however store any leftover ganache in the fridge for up to 3 days then gently warm it until it is able to be poured or spread over a cake or cheesecake.
Easy and delicious 😋
Hi Libby, In recent times I have noticed something very perplexing with the carb amounts listed on the back of the Lindt Dark Chocolate that I buy here in N.Z.. 90% shows 14.0g carb per 100g / 95% [old packet] shows 9.2g carb per 100g / 95% [with the red NEW on the front corner] shows 26.2g per 100g. Both 95% packets [old and new] show 2.9g sugar per 100g. Is this a printing error??? I hope so!!
Hmm. Let me take a look for you. According to the Lindt website, 90% has 14g carbs of which 7g is sugar per 100g as you correctly stated. Now why this has changed, I am not sure. I would suspect they have changed from net carbs to total carbs but it is unclear from their packaging.
This ganache is fantastic. I'm wondering how, at this ratio of chocolate to cream, this holds up at room temperature vs traditional ganache for truffles. I also read that Allulose has lower water activity than regular sugar so I am wondering if adding a bit would potentially be useful. I don't need super shelf stable although I'd love to ship some to family members as gifts over the holidays.
You've mentioned unsweetened, unfortunately not all members of my family is on board with that. Any tips of how much sweetener would be needed to make it a little bit sweeter? I'm using lakanto monk fruit sweetener
Add sweetener a spoon at a time until it is sweet enough for your family to enjoy. Taste after each addition to ensure you don't accidentally oversweeten the ganache.
This ganache was AMAZING! And the instructions made it super easy to make my very first ganache! Thank you!!
Yay - nothing beats chocolate ganache.
A lot depends on how many carbs are in one's dark or bitter chocolate. For example, Lindt's 85% dark chocolate contains 20g of carbs, so 200g gives 40g of carbs. Some dark couverture is even sweeter - 70% couverture contains 40g carbs per 100g. Horrors.
So I'd still go easy on it if I'm eating it. Eating with my eyes open - is what I call it. 🙂
200g is 7oz. Will you please clarify?
You are correct, I have updated it. Thank you 🙂
Is this Unsweetened then? Or is this Chocolate that's already sweet? I've never made desserts with a Ganache before but they look amazing and I adore Chocolate in the most ridiculous way.
By the way, I LOVE your take on simplicity in recipes. I realize there is a reason for certain steps needing to be done in a more tedious manner that's crucial to the success of particular recipes. However, some are needlessly tedious and create more work and clean up. I frequently skip a recipe just because the method of preparation seems unnecessarily complicated and time consuming. I've been melting Chocolate for decades and have never used a double boiler!
I'm making your Lemon cheesecake today and something Chocolatey next week probably your Chocolate cheesecake and some Truffles. ☺
Yes it is unsweetened as the chocolate itself is sweet enough. I like to make it with really dark % cocoa as I like the bitterness. I'm like you, I love chocolate in the most ridiculous way 😉
I'm so happy you like my simplicity, I just cannot bear recipes with a gazillion steps and so many ingredients that you generally won't make again. My motto is "Real Food, Real Easy". I especially want to help those who haven't cooked in years and are almost starting from scratch, those are the ones who need the help the most. I also can't bear food snobbery or the title "foodie" - that's a whole new article to write in itself.
If I had a 'reader of the week' I think you should be awarded that title, for going through and making all my recipes 🙂