Way back in the sunny days of September, I went to Boston. Because sleep is necessary, I stayed in a lovely hotel. A friend of my family often frequents that hotel, and was able to get us a beautiful suite at a reduced rate, (how lucky we are) by saying that he was spending the weekend there for his 50th birthday. Since he knows the hotel staff so well, they sent him up this beautiful cupcake.
Dark Chocolate with a some kind of dark chocolate frosting. The best frosting I have ever tasted. Like, if I was never offered a dessert other than a bowl of this frosting for the rest of my life that would be perfectly fine.
Since that weekend, I have been trying buttercream after buttercream trying to replicate this decadent frosting. It wasn’t until last night when I was making whoopie pies that I realized, it wasn’t buttercream! It was WHIPPED GANACHE!
So that is how they got the ultra smooth texture, and beautifully dark flavor. All of that nice healthy heavy cream. No sugar, just plain old Ghirardelli Bittersweet chips and heavy cream.
I had never been so happy to whip up a batch of frosting in my life.
Whipped Chocolate Ganache (adapted from Whoopie Pies)
perfect for filling whoopie pies, or frosting cupcakes
-2 cups heavy cream
-2 cups Ghirardelli Bittersweet Chocolate Chips
-pinch of sea salt
-1 Tbsp Vanilla
-put chocolate in a large, heatproof bowl
-heat cream over medium heat until steaming and bubbles are just starting to form around edges
-pour hot cream over chocolate chips, let sit for about five minutes
-stir chocolate and cream mixture with a silicone spatula until delightfully shiny and smooth
-add vanilla and salt
-cover with saran wrap, refridgerate 1-2 hours until cool.
-using the whisk attachment of the best thing ever invented, the kitchenaid, beat ganache until fluffy-about two minutes