Fluffy Chocolate Ganache Frosting

 

choco frost

Not fully mixed but almost

Not fully mixed but almost. it lighens up after being in the fridge, as seen above on cupcake photo

 

Fluffy Chocolate Ganache Frosting

6 ounces semisweet chocolate, finely chopped

1/2 cup heavy cream

1/2 tsp vanilla extract

1/2 cup unsalted butter, softened

1 to 3 cups confectioners’ sugar, spooned into cup (1 1/2-2 C for a slightly sweet frosting)

2 tbsp cocoa powder

1 teaspoon vanilla extract

 

To make the ganache, put the chocolate in a medium heatproof bowl. In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling). Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. Add in vanilla. Let sit at room temperature for 1 to 2 hours, or until completely cool. (Or, refrigerate the ganache until cool, about 30 minutes, whisking every 10 minutes.) Want to be able to scoop out the ganache and it still holds its shape. Beat for a few minutes to add some air. Drop in 1 stick of very soft butter (cut into pieces). Beat. Add in vanilla. Beat. Add in the sugar (1 C at a time) and cocoa. Beat until light and smooth. Taste for sweetness and thickness. If need to be more sweet or stiff, add more powdered sugar. Thin out with milk or heavy cream if too thick.

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