Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 126g or 1 ½ cups.


Use an immersion blender to mix the ganache. It can be easy to over-mix ganache, resulting in a split, grainy texture. I recommend using an immersion blender, as it will mix it efficiently without aggravating it to the point that the milk solids separate.


Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the glaze/frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting.


Customize your donuts! Choose various food coloring gels and sprinkles; Multiply the ganache ingredients by 4 for all chocolate sprinkle coated donuts and nix the other glazes - the options are endless!