Recipe For Cooking Whipped Chocolate Ganache

Toaster Oven Cakes :: Cake Frosting

Whipped Chocolate Ganache

This is the same fluffy frosting used on wedding cakes and other fancy cakes. Simple to prepare, you just chill and then whip the chocolate ganache as you would whip cream. This results in a frosting that is lighter in color than other chocolate frostings, and often with pretty streaks of dark chocolate.

Yield: 3 c.

3/4 c. heavy (whipping) cream
8 oz. semisweet chocolate, coarsely chopped, or
    1 1/3 c. semisweet chocolate chips, or
    1 3/4 c. miniature Hershey\s Kisses
1 tbsp. liqueur of your choice (optional)

Place the cream in a sm. heavy saucepan over med. heat, and bring to a boil, stirring.

Meanwhile, place the chocolate in a lrg. stainless steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired. Place the bowl, uncovered, in the refrigerator to chill for at least 30 min., or preferably 1 hr.. Place the electric mixer beaters in the refrigerator to chill.

Remove the bowl and beaters from the refrigerator. Using the chilled beaters, whip the ganache on high speed for 2 to 3 min., or until the frosting lightens in color and triples in volume. Spread on the cake of your choice. Store leftover frosted cake in the refrigerator.