There is something about a whipped ganache that makes a cake look homey and luxurious. Thick glossy waves of delicious frosting, I was whisking this ganache earlier today for a fudge cake (recipe for which is coming soon) and couldn't resist taking a quick pic! Mmmmm chocolate heaven!
Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla essence. Stir until smooth, then cover the bowl and let it cool in the fridge for 20 minutes.
Remove the bowl once the ganache has cooled, then use a whisk to whip it until it turns light, glossy and thick. Spread on your cake and enjoy!!
If you decide to use an electric whisk to beat the ganache, be VERY careful as there are chances of over-whipping and instead of this yummy looking texture you may end up with a grainy ganache. Once it is thick and glossy (about 20 secs with an electric whisk or 2 minutes with a hand whisk), stop whisking and use immediately.
PS: You may now lick the whisk and bowl when you are done!