New This Month

Whipped Bittersweet Ganache Frosting

Our Chestnut Cake with Chocolate-Armagnac Glaze calls for this decadent frosting.

  • 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.

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