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Whipped Chocolate Ganache

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Ganache must be cool to whip properly. Overwhipping will make the mixture grainy. If this happens, remelt, chill, and rewhip mixture.

Ingredients

Makes about 4 cups

Place the semisweet chocolate in a large heat-proof bowl. Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.
Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.

From Martha Stewart Weddings, Fall 2001