Prep 15 mins
Cook 0 mins
This is a classic ganache; wonderful on any cake and always an appropriate choice:)
- 1⁄2 cup heavy cream
- 6 ounces milk chocolate, chopped
- Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
- Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
- Let stand for 1 minute, or until the chocolate is melted.
- Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
- Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
- Frost as desired, swirling the frosting into small peaks.
- The frosting will be soft at first, but will thicken up upon standing.
Delicious! Oh my, words don't do justice.
I use this recipe a lot if I want a chocolate coat on my cakes. It is very rich. Fortunately it's not overwhelmingly sweet like the fake "back of the box" Buttercream recipe: butter, 4 cups powdered sugar. This is a much better and more classic substitute. Caution: work fast with this frosting. It will stiffen when cool. That is the nature of whipped ganaches.
This is SINFULLY DELICIOUS! I used this on a fresh strawberry cake and it was gone in seconds! Sooooo soooooo good!