1 (12 ounce) package of semisweet chocolate chips
12 oz (1 1/2 cups) heavy cream or whipping cream
Whipped Ganache Instructions~
Combine the chips and cream in a microwave safe bowl and heat in the microwave for one minute. Stir. Microwave 30 more seconds. Allow to sit for one minute. Stir. If it still needs it, microwave a small bit more.
Pour into a mixing bowl, allow to cool, 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 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!