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.

Author: Midnight Bake Club

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 188 kcal per serving

Ingredients

115 ounces - good-quality semisweet chocolate
½ cup - heavy whipping cream

Instructions

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.
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.
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.
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.
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!

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