Chocolate Orange Frosting

5 from 2 votes

My 3 ingredient chocolate orange frosting is a sweet and citrusy treat that I love to make when I want to add a decadent touch to my baked goods. In about 40 minutes, I make this creamy topping using dark chocolate, so I do not have to worry about added sugar. It is simple to prepare and always makes my desserts look and taste irresistible.

Prep Time10

Chill Time30

Total Time40

Course: Condiment, Dessert

Cuisine: American, vegetarian

Diet: Gluten Free

Servings:

Calories: 153kcal

Author: Anjali Shah

Equipment

Ingredients

12 ounces dark chocolate (Vegan: Sub with vegan chocolate)
1¼ cup cream (Vegan: Sub with coconut cream)
1 tbsp orange zest

Instructions

Finely chop the dark chocolate and place into a heat proof bowl.
Place ½ cup cream and orange zest into a microwave safe container and heat until steaming - about 1-2 minutes.
Pour hot cream over the chocolate and stir until smooth. Place in the fridge for 30 minutes to become firm.
Place the firm ganache into the bowl of a stand mixer along with ¾ cup cream (or coconut cream if using) and whip until fluffy.
Store in the fridge until ready to use, or use immediately to frost cakes, cookies or cupcakes!

Notes

My #1 Secret Tip for this recipe is to use high-quality baking chocolate. I like 70% percent dark chocolate because it is rich in flavor, slightly sweet, but also reduces the sugar content of the frosting. It is also a great choice because my friends and family with dietary restrictions can enjoy it too, so it is a win-win for everyone.
Chop Chocolate Finely: I chop the chocolate into small, even pieces so it melts smoothly when the hot cream hits it. Large chunks can leave lumps in the ganache.
Heat Cream Gently: I heat the cream until it is steaming but not boiling. If the cream is too hot, it can cause the chocolate to seize and become grainy.
Chill Before Whipping: I let the ganache firm up in the fridge for the full 30 minutes before whipping. If it is too soft, it will not whip into that fluffy texture I want.
Use Fresh Orange Zest: I always use fresh zest from a real orange because it gives the brightest citrus flavor. Dried zest or extract does not have the same punch.
Whip Until Fluffy: I whip the ganache with the remaining cream until it becomes light and airy. Over-whipping can make it grainy, so I stop as soon as it holds soft peaks.

Nutrition