Whipped Chocolate Ganache

28 mins
Serves 4
facebook.com

Directions

  1. 1Place the chocolate into a medium glass or metal bowl and set aside. In a small saucepan set over medium-low heat, heat the heavy whipping cream, whisking frequently, until the mixture begins to simmer.
  2. 2Place the chocolate into a medium glass or metal bowl and set aside. In a small saucepan set over medium-low heat, heat the heavy whipping cream, whisking frequently, until the mixture begins to simmer.
  3. 3Place the chocolate into a medium glass or metal bowl and set aside. In a small saucepan set over medium-low heat, heat the heavy whipping cream, whisking frequently, until the mixture begins to simmer.
  4. 4Pour the simmered cream into the bowl of chocolate and cover with a plate for 2 minutes. Remove the plate and whisk the mixture together until it’s uniform.
  5. 5Pour the simmered cream into the bowl of chocolate and cover with a plate for 2 minutes. Remove the plate and whisk the mixture together until it’s uniform.
  6. 6Pour the simmered cream into the bowl of chocolate and cover with a plate for 2 minutes. Remove the plate and whisk the mixture together until it’s uniform.
  7. 7Cover the surface of the ganache with plastic wrap and refrigerate until it’s set but still soft, 1-2 hrs depending on how deep your dish is (the shallower the dish the less time it takes). If you plan on refrigerating for longer, bring it back to room temperature before moving on to the next step.
  8. 8Cover the surface of the ganache with plastic wrap and refrigerate until it’s set but still soft, 1-2 hrs depending on how deep your dish is (the shallower the dish the less time it takes). If you plan on refrigerating for longer, bring it back to room temperature before moving on to the next step.
  9. 9Cover the surface of the ganache with plastic wrap and refrigerate until it’s set but still soft, 1-2 hrs depending on how deep your dish is (the shallower the dish the less time it takes). If you plan on refrigerating for longer, bring it back to room temperature before moving on to the next step.
  10. 10Remove the plastic wrap and whip with a hand mixer (or in the bowl of your stand mixer with the whisk attachment) for 2-3 minutes, until the ganache lightens in color and maintains a nice peak.
  11. 11Remove the plastic wrap and whip with a hand mixer (or in the bowl of your stand mixer with the whisk attachment) for 2-3 minutes, until the ganache lightens in color and maintains a nice peak.
  12. 12Remove the plastic wrap and whip with a hand mixer (or in the bowl of your stand mixer with the whisk attachment) for 2-3 minutes, until the ganache lightens in color and maintains a nice peak.

Ingredients

  • 2 cups semi-sweet chocolate
  • 2 cups semi-sweet chocolate
  • 2 cups semi-sweet chocolate
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream

Equipment

small saucepanmedium glass or metal bowlwhiskhand mixerplastic wrapcake decorating spatulapiping bag