Whipped Chocolate Ganache
Makes 2½ cups
  • 10.5 ounces (315 grams) 60% cacao chocolate baking bars, chopped
  • 1¼ cups (300 grams) heavy whipping cream
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  1. Place chopped chocolate in a large bowl.
  2. In a small saucepan, bring cream to a boil over medium-low heat. Pour half of hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until combined. Add remaining hot cream, and slowly stir to combine. Add butter and vanilla, stirring until fully incorporated. Let ganache come to room temperature. Cover and refrigerate for at least 2 hours.
  3. Place ganache in the bowl of a stand mixer fitted with the whisk attachment. With mixer on low speed, beat ganache until it is light in color and thickened. (If ganache texture starts to look granular, you’ve overwhipped.) Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pear-cake-whipped-chocolate-ganache/