This recipe for ganache is whipped to a frosting consistency and can be used to frost your favorite cake or for the Salted Caramel Chocolate Fudge Cake.
8ouncesdark chocolate(such as Ghiradelli 60% cacao bittersweet chocolate chips)
1cupheavy cream
1/8teaspooncoarse sea salt
Instructions
Chop the chocolate (if necessary) and place in a heatproof bowl.
Bring the cream just to a boil over medium-high heat.
Pour the hot cream over the chocolate making sure that it is all covered, then add salt. Do not stir, otherwise the ganache will cool too quickly and become grainy. Let stand for 10 minutes.
Stir with a whisk until smooth and shiny.
Allow the ganache to cool to room temperature, stirring often, 45 minutes to 1 hour. Beat with a stand mixer using the whisk attachment until the mixture is paler and fluffy, 2 to 4 minutes.
Notes
Source: Adapted from Martha StewartYou're Gonna Bake It After Allbakeitafterall.com