Whipped Chocolate Ganache Frosting / Filling. Whipped chocolate ganache frosting is made simply by whipping cooled ganache. Use chocolate chips or chop up a chocolate bar into small pieces. Recipe by Alice Medrich, the dark chocolate goddess.

See how you can see the indent in the. This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. You can have Whipped Chocolate Ganache Frosting / Filling using 2 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Whipped Chocolate Ganache Frosting / Filling

1. You need 16 oz of dark chocolate, not more than 60%., chopped.
2. It's 1 3/4 cup of heavy whipping cream.

Heat cream until hot, add coffee granules and salt and stir until completely dissolved. Easy to make, smooth and creamy. This is the perfect chocolate frosting recipe you'll ever need. Great for frosting cakes and cupcakes.

Whipped Chocolate Ganache Frosting / Filling instructions

1. Have cmhopped chocolate in a large bowl.
2. Heat cream in the microwave or on stove top until.it comes to a simmer. Remove from heat and pour over chopped chocolate. Let sit 1 minute then stir until smooth. Cool to room temperature, then chill about 1 hour until cold.
3. When ready to use beat until light and fluffy. If your chocolate is to cold to whip heat a couple of tablespoons cream to just warm.and add by drops to get the frosting started..
4. This frosting is great on cakes, cupcakes, brownies and bars. It's also a wonderful filling for cupcakes and sandwiched between cookies!.

Making whipped ganache is pretty simple! I like to do this in the bowl of a stand mixer so that after five minutes you can attach your paddle Soooo good on top of cupcakes or using for a frosting or filling inside cakes. Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to glazes and layer cakes, is a simple enough thing. To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer. Ever have your ganache get grainy and weird?