Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chocolate ganache - using whip cream. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chocolate lovers: this is the recipe for you! Rich & silky chocolate ganache whipped 'til light, fluffy, & spreadable. Great on cakes, cupcakes, & cookies.

Chocolate Ganache - Using Whip Cream is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Chocolate Ganache - Using Whip Cream is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have chocolate ganache - using whip cream using 2 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chocolate Ganache - Using Whip Cream:

1. Get Dark compound (chocolate)
2. Prepare Heavy whip cream

Whipped chocolate ganache frosting is made simply by whipping cooled ganache. Ganache is a simple mixture of melted chocolate and cream. Because it contains heavy cream, it can be whipped into a light and fluffy texture. Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won't set up properly.

Steps to make Chocolate Ganache - Using Whip Cream:

1. You will need a bain marie/double boiler. At home this can be made using a pan with water and another smaller container, preferably metal, that can sit in the one with water.
2. If using a chocolate block split the chocolate into smaller chunks. You could also use chocolate chips.
3. For this recipe measure both ingredients in a 1:1 ratio. This can however be adjusted depending on preference and use. For a thicker flow the chocolate can be more.
4. For the home made bain marie, place the larger pan directly on the gas or electric stove.
5. Put the two ingredients in the smaller pan.
6. Put the smaller pan into the bigger pan with the water and switch to low heat.
7. Caution: DO NOT ALLOW IT TO OVERHEAT OR BOIL. Once the chocolate starts melting you can even stop heating it.
8. Stir constantly in one direction as the chocolate melts and mixed with the creme.
9. Once well mixed in, your garage is ready to use in icing cakes or topping even of Icecream and other sweet treats.
10. Note:
11. 1. It solidifies at room temperature. To use it, warm it in the bain marie.
12. 2. For good quality ganache use high quality chocolate

For a non-dairy alternative, use canned coconut milk. Pure Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. This will create a firm-textured ganache that can hold its shape. Once your ganache has cooled, scoop little balls using a melon baller or small ice cream scoop.

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