Whipped Bittersweet Ganache Frosting
Use this frosting in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Martha Stewart Living, December 2007
Yield Makes about 1 1/2 cups
- 1 cup heavy cream
- 8 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
- 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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