Whipped Bittersweet Ganache Frosting

Use this frosting in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, December 2007


  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped


  1. Bring cream to a simmer in a saucepan. Pour over chocolate in a medium bowl, and let stand for 5 minutes. Stir until smooth. Let cool completely. Whisk until fluffy. Use immediately.


Be the first to comment!