Add whipped chocolate ganache to any layer cake for extra decadence.
From here, cover to let chill and thicken for at least 4 hours.
Be sure not to overbeat the ganache, or else it might become too stiff.
Credit:Greg DuPree; Prop Styling: Audrey Davis; Food Styling: Torie Cox
It’s a choose-your-own-adventure layer cake for the holidays.
What Is Chocolate Ganache?
With just two ingredientschocolate and heavy creamyou can make a classic chocolate ganache.
Milk chocolate has more milk solids, and results in a ganache with a sweeter flavor and softer texture.
High-quality couverture chocolates with a higher cocoa butter content can help create a silky smooth whipped ganache.
Remember, the higher the quality of chocolate, the more delicious the ganache.
Leave at room temperature 30 minutes before whipping.
Note that the texture might begin to soften over time.
you could also freeze for up to 3 months for longer storage.
Thaw overnight in the refrigerator before using.
you’ve got the option to rewhip the ganache to restore its texture when ready to use.
Ways To Use Whipped Chocolate Ganache
This whipped ganache can be used in a variety of ways.
It also makes a great dip for fresh berries, and an airy base for rolledchocolate truffles.
There’s no end to the ways you might be able to use it.
Whisk in vanilla extract until smooth.
you’re able to also rewhip the ganache when it comes time to use it.
If you overwhipped the ganache and it became stiff or grainy, gently reheat until smooth.
