Recipe: Chocolate whipped ganache

Whipped ganache is a light way to incorporate chocolate into a dessert and is extremely versatile.  Other recipes use a common one to one ratio of chocolate to cream with the intent that it can be used the same way as a buttercream.  To this end, these recipes work well, but the mixture is very temperature sensitive, making proper timing an element of success.  This recipe is not intended to be so firm and works well as an inner layer on a cake, a cupcake topping, an individual chocolate tart filling, and many other things - think of it as a very sturdy chocolate chantilly.  What I like about this recipe is that once the mix is made, you can store it in the fridge and whip it whenever you like.  As with other whipped ganaches (and whipped cream), avoid over-whipping as it will split and go grainy on you.

You will need:

112g / 4oz                cream (part 1)

28g / 1oz                  glucose / invert sugar                    

125g /4.4oz              dark chocolate (67%)

225g / 8oz                cream (part 2)

Method:

 - in a small sauce pan, warm up the cream and glucose / invert sugar

 - chop the chocolate small and set in a bowl

 - pour the hot cream onto the chocolate and stir to emulsify

 - let cool to room temperature - stirring occasionally

 - gradually stir in the second part of the cream

 - store in the fridge and let cool completely (overnight is best)

 - whip as you would a chantilly until firm

 - use