Whipped Chocolate Ganache Filling (or Frosting)
photo by WaterMelon
- Ready In:
- 25mins
- Ingredients:
- 3
- Yields:
-
3 1/2 cups
ingredients
- 6 ounces best-quality bittersweet chocolate (I use 72%, see NOTE below)
- 4 teaspoons sugar (optional)
- 2 cups heavy cream
directions
- 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.
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Reviews
-
My guests RAVED about the whipped ganache. It was so creamy & light. My husband doesn't like real sweet frosting so he LOVED it. I used it as a filling and on the top, which was perfect. I didn't not frost the sides of my cut-out cake...and showing off that thick filling made everyone anxious to cut into it!
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Excellent concept, though i tweaked this recipe a bit: i used 14 oz. dark chocolate and 1 1/2 cups of cream before refrigerating, then when i whipped it, i added the remaining 1/2 cup of cream, which made it very easy to whip and spread. I used this recipe to frost a Black Magic Cake (recipe #125085) to make an amazingly chocolatey extravaganzza!! thanks for posting!
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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