The Healthy Coconut Flour Cookbook by Erica Kerwien

Author:Erica Kerwien
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-07-18T16:00:00+00:00

Chocolate Ganache and Whipped Chocolate Frosting

Gluten-Free Grain-Free Nut-Free Egg-Free

Whipping cream with sweetened chocolate results in a light, creamy chocolate frosting that is perfect for cupcakes and cakes. This frosting works well for the Chocolate Cloud Cupcakes (page 93), but it goes just as well on just about any cupcake or cake. Or eat it straight up with a spoon, as I’ve been known to do.

There are actually two recipes here: chocolate ganache and whipped chocolate frosting. You’ll have ganache after you’ve melted the chocolate in the heavy cream. At this point you can cool the mixture and then spread it across cakes or cupcakes (it’s great as a frosting for the Chocolate Layer Cake on page 83), or take it to the next level and whip it, and you’ll have a light, creamy chocolate frosting that resembles chocolate buttercream frosting.

1 cup (235 ml) heavy cream

1 1/2 cups (252 g) dark chocolate chips or chopped dark chocolate

Pinch salt (less than 1/8 teaspoon)

1. Place the cream in a saucepan, bring to a soft boil, and then turn off the heat.

2. Add the chocolate to the cream and stir to dissolve.

3. Cool to room temperature. The longer it cools, the thicker it will get. You can chill it a few minutes in the refrigerator to speed up the cooling process. You can then use it as a ganache or make whipped frosting.

4. To use it as ganache, chill it in the refrigerator until it’s thick enough to pour or to spread as frosting.

5. To make the whipped chocolate frosting, use a whisk or handheld or stand mixer to whip the mixture for a few minutes until it becomes light and creamy. It can be stored in a sealed container in the refrigerator for a few days. Frost the whipped chocolate when it is at room temperature.

Yield: About 2 cups (490 g)

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