20
Whipped Dark Chocolate Ganache
200g dark chocolate, chopped
²⁄³ cup thickened cream
1. Place chocolate and cream in a small
saucepan. Stir over low heat with a metal
spoon until smooth. Transfer to a bowl.
Cover and refrigerate for about 1 hour or
until spreadable.
2. Using the beater attachments, beat on
Speed 3 until light and pale in colour.
Frostings and Icings (continued)