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Small Batch Whipped Chocolate Ganache
This small batch whipped chocolate ganache is one of my favorite toppings for brownies or 6 cupcakes! All you need is 2 ingredients and a few minutes of prep for a rich, fudgy, and decadent frosting. I like to use a semi-sweet chocolate bar for the best texture, but chocolate chips will also work in a pinch.
Ingredients
Instructions
- Step 1
Using a sharp knife, roughly chop the semisweet chocolate until you have chunks the size of peas or smaller. (This will allow the chocolate to melt more easily.) Transfer the chocolate to a medium heatproof mixing bowl and set aside.
- Step 2
Then, pour the cream into a small saucepan. Bring the mixture to a gentle simmer, stirring often. Don't let it come to a boil.
- Step 3
Once the cream is hot, pour it over the chocolate and let it sit for about 3-4 minutes. Then, stir the ganache with a rubber spatula until it's very smooth.
- Step 4
Let the ganache cool at room temperature for about 30 minutes, or until it's the consistency of canned frosting. If it's not thickening, refrigerate it for a few minutes, but don't let it harden.
- Step 5
Once the ganache is thickened, use a stand mixer or hand mixer with a whip attachment to whip the ganache into stiff peaks, about 1-2 minutes. Use the ganache immediately on cupcakes, brownies, as cake filling, or however else you'd like!
Tips & Tricks
Per serving
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