Whipped Dark Chocolate Ganache Frosting
Light and creamy whipped chocolate ganache frosting made with just 2 ingredients!
Ingredients
- 1 cup 237ml 35% whipping cream
- pinch of salt optional
- 8 oz 227g semisweet dark chocolate (50-55% cocoa), finely chopped
Instructions
- Combine cream and salt in a saucepan over medium heat until it simmers. Pour it over chopped chocolate in a heatproof bowl and let stand for 3 minutes.
- Stir gently with a whisk (do not whip) from the center and working your way out to the edges making concentric circles until it transforms into a thick glossy ganache. It should be completely melted and smooth.
- Let the ganache cool completely at room temperature until it is thick and spoonable, but not firm. It should look like chocolate pudding. This will take 1 to 1 ½ hours. If your climate is very hot, you can refrigerate until thickened, but be sure to stir every 5 minutes so that it cools evenly and it is uniformly thick yet still soft. It is important that the ganache is not warm at all, nor cold or firm when you whip it. If it is still warm, it will not whip (or it will just take a very long time to whip), and if it is cold it will become too stiff to pipe or spread on your cake.
- Beat the cooled ganache with an electric mixer or using the whisk attachment of a stand mixer on medium-low speed for 1 ½ to 2 minutes until lightened in color like creamy milk chocolate. Do not over-beat or it can become grainy. You can also whip by hand with a whisk if you are concerned about over-whipping.
- NOTE: If you use the refrigerator method and left it for too long that it became cold, it will whip very quickly within 30 seconds. In this case it is best to leave it at room temperature for 20 minutes before whipping. Use immediately.
