Thursday, August 16, 2012

Whipped Chocolate Ganache Frosting

Another recipe from David's birthday party that I didn't manage to get a photo of...

I made this frosting to top chocolate Guinness cupcakes using the same cake recipe from the Irish Car Bomb cupcakes I made for St. Patrick's Day.

This is very rich, very chocolaty frosting. I like that it contains no added sugar!

A single recipe frosts about 12 cupcakes.

Adapted from Martha Stewart, makes about 2 cups


8 ounces semisweet or bittersweet chocolate
1 cup whipping cream
1/8 teaspoon salt, optional


Coarsely chop the chocolate using a serrated knife. Place in a medium bowl and set aside.

In a small sauce pan, bring the cream just to a boil over medium-high heat. Pour the milk over chocolate and add salt. Do not stir. Let stand for 10 minutes.

Stir with a whisk until smooth and shiny. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate. At this point the mixture can be cooled and used as ganache.

To make the whipped frosting, let the ganache cool to room temperature, about one hour, stirring occasionally. Transfer the ganache to the bowl of a stand mixer with a whisk attachment. Whip on medium-high speed until light and fluffy, about 2 to 4 minutes.


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