Whipped Ganache
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!
- 8 oz. semi-sweet chocolate cut into small pieces (227gm)
- 3/4 cup whipping cream 180ml
- 1 tbsp. unsalted butter 15gm
- few drops of vanilla essence or flavouring of choice
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!!PS: You may now lick the whisk and bowl when you are done!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.