Chocolate Orange Frosting

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

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.

Chocolate orange frosting on a chocolate cupcake.

I love the combination of chocolate and orange! It takes me back to my childhood, when my mom would give us Pepperidge Farm Orange Milano cookies as a treat. Those cookies inspired me to make this chocolate orange frosting. I first made this frosting with my chocolate orange cake recipe, but it was so delicious that I wanted to give the full details here.

This chocolate orange frosting adds so much flavor to any dessert I make. I love spreading it over cakes, cupcakes, or brownies because it adds a rich chocolate and citrusy flavor I am obsessed with. It is a great option when I want something different from my vegan cream cheese frosting and it makes simple baked goods taste more indulgent.

As a health coach, I love this chocolate orange frosting because it offers a more balanced approach to dessert. Some of my friends who are really into fitness enjoy it too, since it lets them indulge without feeling guilty. I once brought it to the gym, and everyone was excited to try it knowing it was made with wholesome ingredients.

I start by finely chopping the chocolate and gently heating the cream with orange zest, which ensures the chocolate melts nicely and the citrus flavor infuses the mixture. Whipping the ganache at the end creates a fluffy, spreadable frosting that holds its shape while staying rich and creamy. I choose high-quality chocolate and fresh zest because these ingredients give the frosting the bright and balanced flavor I love.

I have shared this frosting at my kids’ school bake sale, and the cupcakes were a hit. As a nutritionist, I love knowing the cupcakes are still a healthy option while being flavorful and satisfying. Its versatility makes it perfect for cakes, cupcakes, or cookies, and you should give it a try too.

🥘 Ingredients

These are the simple ingredients that I need to make this chocolate orange frosting.

Dark Chocolate: I use dark chocolate for the ganache frosting. If I want a sweeter version, I go with milk chocolate or semi-sweet chocolate. I always choose a high-quality chocolate bar or good chocolate chips like Ghirardelli so it melts smoothly.

Cream: I heat the cream to help melt the chocolate and make the ganache super smooth. I sometimes use whole milk or any non-dairy milk as a 1 to 1 substitute, and it works just as well.

Orange Zest: I add orange zest for a bright citrus flavor. If I do not have fresh zest, I sometimes try orange extract or vanilla extract, but the flavor is not as strong. I use the zest of one large orange for this recipe.

🔪 How To Make

These are the easy steps I follow to make this luscious chocolate orange frosting.

Chop Chocolate, Heat Cream: I finely chop the dark chocolate and place it into a large mixing bowl. I put 1/2 cup of cream and the orange zest into a microwave-safe container and heat it until it is steaming, making sure it does not overflow.

Chocolate shavings mixed with heavy cream in a mixing bowl.

Pour Cream Over Chocolate: I pour the hot cream over the chocolate and stir until it is completely smooth. Then I place the ganache in the fridge for 30 minutes to let it firm up.

Whip Ganache: I place the ganache into the bowl of my stand mixer with 3/4 cup of cream and whip it until fluffy. I also sometimes use a handheld electric mixer for this step when it is easier.

Chocolate frosting whipped in a stand mixer.

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.

Other Tips To Keep In Mind:

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.

📖 Variations

I like to try a few simple variations to keep this chocolate orange frosting from being boring. These are my favorites:

Coconut Chocolate Boost: I like to add 2 tablespoons of shredded unsweetened coconut to the frosting. This adds a subtle coconut flavor and a little texture that works well on cupcakes or chocolate cake.

Nut Butter Swirl: I fold in 1 tablespoon of almond butter into the frosting. This adds richness and a slight nutty taste that pairs nicely with chocolate layers.

Espresso Kick Up: I mix in 1 teaspoon of instant espresso powder to the frosting. The coffee flavor enhances the chocolate and makes the orange notes pop. I love this one!

🍽 Serving Suggestions

I love spreading this chocolate orange frosting over cakes for a simple but delicious treat. It works perfectly on my chocolate orange cake or my chocolate walnut cake because the rich frosting complements the moist layers and elevates the chocolate flavor.

Last week, I enjoyed using it on smaller baked goods I brought to work for a quick dessert. It tastes amazing on my healthy chocolate cupcakes and my healthy vegan pumpkin cupcakes. So highly recommended!

🧊 Storage Directions

Refrigeration: I make the frosting as directed and then transfer it to an airtight container, covering it with plastic wrap before putting the lid on. I store it in the fridge for up to 1 week, and when I am ready to use it, I bring it to room temperature and give it a good stir.

Freezing: I let the frosting cool completely and then transfer it to a freezer-safe container. I like storing some in ice cube trays so I have small portions ready to defrost whenever I need them. This way I can use just the amount I want and keep the rest frozen for later. When I am ready to use it, I let it thaw in the fridge overnight. About 1 hour before spreading, I take it out, let it come to room temperature, and beat it lightly with a hand mixer until it is smooth and creamy again.

❓Recipe FAQs

What went wrong if my frosting is too thin?

When my frosting turned out too thin, I realized the cream was either too hot or I added it too quickly. I make sure to heat the cream just until steaming, not boiling, and pour it slowly over finely chopped chocolate while stirring gently.

Why does my frosting become grainy?

Grainy frosting happens when the chocolate does not melt completely or the cream is too hot. I always chop my chocolate into small pieces and pour the warm cream gradually while stirring slowly to create a smooth mixture.

How do I get the orange flavor to stand out?

I found that adding fresh orange zest directly into the warm cream before combining it with the chocolate really makes the flavor pop. Using pre-grated or dried zest does not give the same bright, citrusy taste, and the frosting can taste muted. I like to stir the zest gently so it infuses the ganache without clumping, giving each bite a clear orange note. It makes the frosting taste lively and perfectly balanced with the chocolate.

Chocolate orange frosting mixture in a bowl.

Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

Prep Time10 minutes

Chill Time30 minutes

Total Time40 minutes

Course: Condiment, Dessert

Cuisine: American, vegetarian

Diet: Gluten Free

Servings: 20

Calories: 153kcal

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.