Struggling with frostings getting loose and not holding shape? Well, then I've got the perfect fail-proof recipe for Chocolate Ganache that is creamy, fluffy, rich and chocolatey. This recipe gets you the most stable frosting and stays stiff even at room temperature. Check out the step-by-step picture instructions below and make sure to try it out. Let us know your valuable feedback below.
INGREDIENTS:
- Fresh cream- 3/4 cup
- Milk Chocolate- 2/3 cup
- Dark Chocolate- 2/3 cup
PROCEDURE:
- Chop chocolate finely, it'll be easier to melt if the chocolate is chopped finely. I used a mix of milk chocolate and dark chocolate. You can use any how according to your preference.
- Take cream in a saucepan and let it come to a boil. Once you notice bubbles on the sides of the pan, switch off the flame and pour it over the chocolate.
- Let it melt undisturbed for a min or so.
- Mix gently using a spatula. The chocolate will melt beautifully and you'll have a shiny, glossy frosting ready.
- You can use it right away and use it to dip in cookies, cupcakes. But we'll make it stabilised.
- Blend the ganache for 2 min on high speed, until it gets creamy and gets lighter in colour.
- Chocolate whipped ganache is ready, you can pipe it right away on your cookies, or spread it on a cake, or even have it as it is.
