Whipped Ganache Frosting Barefoot Contessa Recipes

WHIPPED GANACHE

Steps:

• Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
• Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

BITTERSWEET CHOCOLATE GANACHE - 2 WAYS

Steps:

• To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
• For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

WHIPPED GANACHE FROSTING

Steps:

• Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.

WHIPPED GANACHE FROSTING

Steps:

• put chopped chocolate in a bowl.
• in a small saucepan bring cream to a boil, pour over chocolate.
• sit 2 minutes, whisk until smooth.
• let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
• beat until smooth and spreadable.
• *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.