If you cool chocolate ganache and whip some air into it, you get a fluffy frosting that's easy to pipe and full of deep chocolate flavor. What's not to like?

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
20
Yield:
2 1/2 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring cream to a boil in a medium saucepan. Add chocolate; let stand for 10 minutes without stirring. Add coffee, vanilla extract, and salt. Stir slowly in concentric circles until ganache is smooth and glossy.

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  • Cool to room temperature, stirring occasionally, about 15 minutes. Refrigerate until chilled through, 1 to 2 hours.

  • Whip ganache with an electric mixer until soft, fluffy, and lighter in color. Be careful not to overwhip, or you'll end up with stiff, grainy chocolate 'butter' that's hard to pipe.

Cook's Notes:

Substitute 1 cup dark chocolate chips for the chopped chocolate, if desired.

If ganache firms up too much in the fridge, give it some time to soften at room temperature.

Nutrition Facts

87 calories; protein 0.7g; carbohydrates 5.4g; fat 7.2g; cholesterol 16.7mg; sodium 34.1mg. Full Nutrition
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