Have you ever found yourself gifted with a beautiful box of chocolates, and after picking away at it for weeks, you realized you’ve barely made a dent? Yea, me too. These days, when I get gifted a big box of GODIVA chocolates; I really like to nibble on a couple pieces then the turn the rest of the box into another delicious creation. I’ll often go around picking out all of the luscious, solid chocolate GODIVA pieces so I can chop them up, melt them down, chill the mixture, and finally whip it up to make beautiful whipped ganache.
I love to whip ganache and use it as frosting for cakes. The lightened and fluffed ganache has a gorgeous texture when spreading and sort of creates a lovely, chocolaty, shell around the cake once it sets. Not only does it yield beautiful results, but whipped ganache is also super-easy to make and only requires two ingredients: chocolate and cream. The key thing to remember is to not over whip the chilled ganache. Once the mixture begins to lighten and fluff up you should stop to check the texture, before the mixture begins to curdle.
This is the perfect topping or filling for any cake, cupcakes, banana bread, cream puffs, etc. that you might be baking up this holiday season…and such a quick and easy one too. Enjoy! xx, Jenny
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- 8 ounces Godiva dark chocolate squares, chopped
- 8 ounces heavy cream
- Place chocolate into a heat safe bowl and set aside.
- Pour cream into a small saucepan and simmer over medium-low heat.
- Pour cream over chocolate and allow mixture to sit for 2 to 3 minutes. Once chocolate has melted stir together until a nice, thick and smooth ganache has been created.
- Cover and refrigerate until mixture firms up completely, 2 to 3 hours.
- Remove from refrigerator and uncover. Whip chilled ganache with an electric hand mixer until light, fluffy and has almost doubled in volume.
- Spread or pipe onto pastry of choice and serve.
- *Makes 2 cups
- **Make sure not to over-whip the ganache or it will get chunky and “break.”