Thursday, July 16, 2020

Whipped Dark Chocolate Ganache Frosting


This is the ULTRA silky Chocolate Ganache Frosting that I pair with my Moist Yellow Vanilla Cake!

It's so simple with just TWO ingredients.

TO make whipped ganache, the proportions are important. It has more cream than the type of ganache you would use to make chocolate truffles.


Here's How to make Whipped Ganache:


There are a couple of important things to consider when making whipped ganache. Since it only uses 2 ingredients, the quality and proportions of the ingredients make a difference.

1) Do not use chocolate with a cocoa content higher than 70%. Dark chocolate with 60% cocoa works best. The sugar helps the chocolate blend more smoothly with the cream.

2) Do not whip cold ganache. It needs to cool down, but if it is cold then it will become stiff and grainy when you whip it.


Whipped Dark Chocolate Ganache Frosting

makes about 2 1/2 cups 

1 cup (237ml) 35% whipping cream
pinch of salt (optional)
8 oz (227g) semisweet dark chocolate  (50-55% cocoa), finely chopped


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. Whisk 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 speed for 1 ½ to 2 minutes until lightened in colour like creamy milk chocolate. Do not over-beat or it can become grainy. 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.



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1 comment:

  1. Yum. I want some. Bookmarking this. Thank you.
    www.rsrue.blogspot.com

    ReplyDelete