Whipped Ganache Recipe
Learn how to make decadent whipped ganache. Perfect for icing cakes or piping onto cupcakes.
- 1 lb chocolate good quality, at least 60% cocoa
- 1 cup heavy whipping cream
- 1 splash rum good quality, I used Kraken rum
- 1 pinch sea salt
- 1 tsp vanilla extract I used Mexican vanilla extract, use the best quality you can get
Weigh out chocolate. Measure 1 cup of heavy whipping cream.
Heat cream in a sauce pan until it just starts to steam.
Put chocolate in a stand mixer bowl and pour hot cream over the chocolate.
Make sure chocolate is completely covered by cream.
Attach paddle attachment to stand mixer and mix at low speed until cream and chocolate are combined.
Let mixture cool to room temperature and consistency like peanut butter.
Add 1 tsp vanilla, a pinch of salt and a splash of rum to bowl. Attach whisk attachment to mixer.
Mix on medium until all ingredients are incorporated, then turn mixer up to high for 2-3 minutes, until ganache is light and fluffy.
This whipped ganache is perfect for cake filling, as a frosting for cupcakes or regular cakes and for piping.
October 2, 2015