Chocolate lovers: this is the recipe for you! Rich and silky chocolate ganache beaten until light, fluffy and spreadable. Great for cakes, muffins and cookies.
12 ounces of semi-sweet chocolate
1 cup of heavy whipped cream
Chop the chocolate and place it in a medium bowl.
Steam the cream, and until small bubbles start to form around the outside edges (this can be done in a small pot on the stove, or in the microwave). Be careful that it does not boil too much!
Pour the hot cream over the chopped chocolate, and let it rest for about 5 minutes.
Beat the ganache until it is smooth, and then let it rest. (This can be done at room temperature or in the refrigerator. Beat every 10 minutes to keep it smooth and lump-free).
) When the ganache is firm but still soft, transfer it to a mixing bowl and whisk it at high speed until it is fluffy (about 3 to 4 minutes).
It makes enough to glaze a 6-inch diameter, triple-layer cake, an 8- or 9-inch diameter, double-layer cake, 24 cupcakes or 24 cookies.