A sweet and light yet creamy frosting recipe that will leave you wanting more. Only two ingredients are necessary and it's incredibly easy to make! Use it as a frosting or filling on cakes and cupcakes, dollop it on another dessert, or just eat it straight from the bowl. Chocolate ganache is incredibly versatile and can be used in many different forms.
To frost and stuff about 12 cupcakes:
Ingredients
230 g (1 cup) semi-sweet chocolate baking bar (or semi-sweet chocolate chips)
230 mL (1 cup) heavy whipping cream
In general, use a 1:1 ratio of cream to chocolate, but this can be adjusted to make the ganache thicker or thinner (depending on your preferences).
Instructions
1. Chocolate: If using a pure chocolate baking bar, chop the bar into fine chunks - the smaller the better so it melts quicker in the cream. Generally, chocolate chips will not melt into the best consistency, but if you don't have baking bars, try to use higher quality chocolate. Dark or milk chocolate can be used, but I find that semi-sweet chocolate has the perfect level of sweetness. Place the finely chopped chocolate into a heat-proof glass or metal bowl.
2. Cream: Heat the heavy whipping cream on the stove top with a low to medium heat until it simmers along the edges BUT has not began boiling. Boiling cream is too hot and could separate or burn the chocolate if it reaches above the chocolate's melting point. Turn off the heat immediately once it simmers and pour the cream over the chocolate.
3. Combine: Let the cream-chocolate mixture sit for a few minutes before stirring for the chocolate to melt. Stir until the chocolate is well-incorporated into the cream and they create a smooth, slightly runny liquid. It is now ready to use as fondue, for a glossy cake glaze, or for drizzling over ice cream. Here, I stuffed them into freshly baked cupcakes by creating a small hole with the long end of a spatula and scooping in the warm ganache with a spoon.
Left: Freshly combined warm ganache. Middle: Stuffing cupcakes with warm ganache. Right: Contrasting the darker colored ganache stuffing with lighter brown and fluffier chocolate ganache frosting on top.
4. Frosting: Cool the ganache to room temperature. Stir it occasionally while cooling (for 30 minutes to an hour) and beat it with a mixer on medium speed. Ganache fluffs up like whipped cream after it is beaten, perfect for frosting cakes or cupcakes and not as sweet or heavy compared to buttercream. Whip the ganache less for a denser frosting, and whip it longer for a fluffier, lighter-colored frosting. Scoop the frosting into a piping bag for nice cupcake designs, or just smear it on the cupcake with a spoon - equally delicious!
Above: An assortment of cupcake designs with chocolate ganache stuffing and frosting!
5. Extra Ganache: For any extra ganache, another possible use is to refrigerate it so that it firms up. The ganache now has the perfect consistency for rolling into chocolate truffles!
Link to my chiffon cake recipe - the light and fluffy cupcake base in my photos above!
Link to my post on the history & culture of frosting and cake decorating.
Link to my post on the chemistry & science behind whipped cream frosting.
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