Wednesday, May 15, 2013

Whipped Chocolate Ganache

THE best frosting.  Ever.  Hands down.  End of story.  It's pure naughty.  Use it as a cupcake frosting, or my favorite is to use it inside a layered chocolate cake.

Whipped Chocolate Ganache
1/2 lb. semisweet chocolate chips
One quart heavy cream

Bring heavy cream to a boil on the stove top.  Immediately remove from heat.  Meanwhile, heat chocolate chips in a double boiler--meaning fill a saucepan halfway with water and bring to a simmer.  Place heat proof bowl of chocolate on top of pan with hot water and stir until chips are melted.

Pour 1/4 of the cream into the chocolate chips and stir until well blended.  Add the rest of the cream and refrigerate overnight or freeze for 2 hours.

Place chocolate cream mixture into a mixer and mix on high until stiff.  

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