Description
This firm whipped chocolate ganache frosting is made with a higher chocolate-to-cream ratio to create a smooth, stable frosting that holds its shape perfectly on cakes and cupcakes.
Ingredients
- 150 g (5.3 oz) Baking chocolate - (semi-sweet) finely chopped
- 405 g (1¾ cups) Heavy cream (full-fat) divided
Instructions
- Chop the baking chocolate very finely and place it in a heatproof bowl.
- Heat half of the heavy cream until just simmering, without letting it boil.
- Pour the hot cream over the chopped chocolate in one or two additions.
- Rest for a few seconds, then gently stir until the chocolate is fully melted and smooth.
- Add the remaining cold cream and mix until fully incorporated.
- Blend with an immersion blender until the ganache is perfectly smooth and glossy.
- Cover directly with plastic wrap touching the surface.
- Chill until completely cold, about 4–6 hours or overnight depending on the quantity.
- Whip at low to medium speed until thick, smooth, and firm.
- Use immediately to frost cakes or pipe onto cupcakes.
Notes
Storage: Store the ganache frosting covered in the fridge for up to 3 days, then re-whip briefly before using.
Tips:
- Chop the chocolate very finely to ensure a smooth ganache.
- Heat only half of the cream to avoid overheating the chocolate.
- Always chill the ganache completely before whipping.
- Whip at low to medium speed and stop as soon as the frosting holds its shape.
- This ratio is designed for frosting and piping, not for fondant covering.
- Category: frosting, filling
- Cuisine: American