1 (12 ounce) package of semisweet chocolate chips
1 1/2 cups whipping cream
(**Just a quick note that you can also whip the ganache in our “Simple Spreadable Ganache” recipe (which has a higher ratio of chocolate to cream and is therefore less perishable for instances where the cake will need to sit out for several hours.) –) Click HERE for this recipe.
Whipped Ganache Instructions~
Combine chocolate chips and whipping cream in medium saucepan over medium heat, whisking constantly until chocolate has melted and mixture is smooth.
Pour into a mixing bowl, cover with plastic wrap by pressing the plastic wrap onto the top of the chocolate or just leave uncovered, you don’t want condensation forming on the plastic wrap and dropping onto the chocolate. Refrigerate until it begins to thicken (approximately 1 hour or so). Remove from refrigerator and mix chilled mixture on medium speed until stiff peaks form (approx. 20 seconds). If mixture has become too hard, just leave it out on the counter for a little while, or sit bowl in some warm water briefly to bring to a workable temperature. Mixture must be chilled at time of mixing though in order to whip properly.
** People just love this recipe! It is one of my favorite fillings. Don’t forget to create a dam with your icing before filling with the whipped ganache. I refrigerate my ganache filled cakes until within an hour of serving. If you are making a small cake which requires very little filling, simply split the recipe in half. Enjoy!