Whipped Ganache frosting
Whipped chocolate ganache is seriously so good. It's light and fluffy and has such an incredibly rich chocolate flavour that pairs so perfectly in baking.
I mostly use mine as a filling for my brookies (pictured above) but it also has many uses. You can use it as a frosting on cupcakes, as a filling in between the layers of your cakes or you can even just eat it with a spoon.
As i make my whipped ganache frosting with dark chocolate, it isn't an overly sweet frosting--so if you prefer a sweeter frosting, try using milk chocolate or white chocolate.
I will list the ingredients for all three types of chocolate, but the method is the same no matter the type of chocolate you prefer.
Ingredients:
Dark Chocolate Whipped Ganache Frosting
50g butter
200g dark chocolate, chopped
60ml thickened cream
Milk Chocolate Whipped Ganache Frosting
50g butter
250m milk chocolate, chopped
50ml thickened cream
White Chocolate Whipped Ganache Frosting
50g butter
300g white chocolate, chopped
50ml thickened cream
Method:
- Chop your chocolate and place in a medium heatproof bowl.
- Place your cream in a small saucepan over a medium heat
- Allow your cream to heat until the sides begin to bubble, at which point you will need to remove it from the heat.
- Pour your cream over your chocolate and cover with cling wrap for about 10 minutes.
- After 10 minutes, remove cling wrap and add in your butter.
- Stir until everything is completely incorporated.
- Once your ganache has reached room temperature (approx. 2-3 hours) using a hand mixer, gently whip your ganache for 2-3 minutes.
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