Whipped Ganache Frosting
Makes about 2 cups
  • 4 (4-ounce) bars (460 grams) high-quality dark (60% to 65%) chocolate, chopped
  • 2 cups heavy whipping cream
  1. Place chocolate in a medium heatproof bowl. In a small saucepan, bring cream to just below a simmer over medium-high heat. Pour cream over chocolate; cover and let stand for 5 minutes. Whisk together chocolate and cream until smooth. Let stand until ganache reaches room temperature, 45 minutes to 2 hours. (If necessary, refrigerate for 15 minutes.) Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium-high speed until a spreadable consistency is reached, 5 to 8 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/classic-buche-de-noel/