Velvety in texture and rich in flavour, whipped chocolate ganache frosting is a delicious alternative to traditional buttercream.
The ganache calls for a few simple ingredients; chocolate, double cream and butter. I prefer to use a mix of milk chocolate and dark chocolate so that the flavour doesn’t end up being too bitter. The butter is optional, but personally, I feel that it adds richness to the ganache and gives it a lovely shine.
After the ganache has had time to set, it is whipped using an electric mixer for a couple of minutes. Whipping the ganache makes it light, fluffy and creamy, it also holds its structure really well making it perfect for piping or spreading onto cakes.
Use the ganache frosting to decorate cakes, brownies cookies or whatever you fancy! To give you an indication, this recipe will make enough frosting to decorate a two-layer 8-inch cake (top and sides), or about 12 cupcakes.
Ingredients (makes enough to decorate a two-layer 8-inch cake)
150g good quality 70% dark chocolate
150g good quality milk chocolate
50g butter
300ml double cream
Method
Chop the two chocolates and butter up into small pieces and place in a bowl.
Pour the cream into a small saucepan and heat on low until the cream is steamy and bubbles start to form around the edge. Pour the hot cream over the chopped chocolate and butter. Leave for 30 seconds and then stir together until the ganache is smooth. Put the ganache in the fridge for 1 hour to firm up.
Put the ganache in the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer, to whip the ganache on medium/high speed until light and fluffy. This will take about 5 minutes.
Use straightaway to decorate your bakes or store in an airtight container for up to 3 days.