Whipped Chocolate Ganache
Rich and delicious chocolate whipped to perfection, silky texture, and perfect to add to cookies, pastries, cupcakes and cakes. Might be the best frosting ever!
Ingredients
- 2 cups chocolate, I use 60% Ghirardelli Semi Sweet chocolate chips use more if you use milk chocolate
- 1 cup cold heavy whipping cream (high butterfat, like 35%)
Instructions
- Place the chocolate in a medium bowl.
- Place the heavy whipping cream in a saucepan to heat or a microwave-safe bowl.
- Heat the cream until it is very hot, do not boil the cream. Simmer with tiny bubbles at about 180°.
- Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Whisk the cream and chocolate until silky smooth. This takes time, it won't want to mix at first. Just keep whisking, and it'll all come together.
- Alow the mixture to cool completely. Make it ahead of time, or put it in the fridge to chill it. Or let it sit on the counter until it's set up and not liquidy.
- Place mixture in the bowl of a mixer, and whip on high, add in 1 cup cold whipping cream to make it the consistency of frosting.