Whipped Chocolate Ganache Frosting Recipe Recipe For Chicken

WHIPPED CHOCOLATE GANACHE

Steps:

• Chop the chocolate and place it in a medium bowl.
• Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
• Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
• Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
• When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

GANACHE FROSTING

Steps:

• Place the chopped chocolate into the bowl of a food processor.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

WHIPPED GANACHE FROSTING

Steps:

• Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.

WHIPPED CHOCOLATE GANACHE

Steps:

• Place chocolate in large metal mixing bowl.
• Heat cream to boiling, either on the stove, or in the microwave.
• Pour hot cream over chocolate and stir until chocolate is melted.
• Add powdered sugar, sm amt at a time to taste.
• Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
• Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
• Use as desired on cake or cupcakes.

WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)

Steps:

• Place chopped chocolate in a medium-sized bowl.
• Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
• Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
• Let stand for 15mins to be sure all chocolate is melted.
• Stir ganache gently until perfectly smooth, let cool.
• Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
• When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
• Spread whipped ganache immediately, as it will firm as it sits.
• NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
• If you're just using this as a filling, halve the recipe.
• If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.

WHIPPED WHITE CHOCOLATE GANACHE

Steps:

• Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
• Beat ganache with electric mixer until stiff peaks form.