Ingredients:
- 150 g semi-sweet chocolate
- 300 ml whipping cream
- 8 Tbsp ground walnuts
The standard ratio for chocolate ganache is 1:1 (1 part semi-sweet chocolate, 1 part cream).
For whipped ganache, the ratio is 2:1 (2 parts whipping cream, 1 part chocolate).
Directions:
Heat the whipping cream in a bowl over a pot of boiling water. Add the chocolate and stir until completely mixed and glossy.
If the chocolate is not melted, place the bowl back on the stovetop on medium-low heat. Stir continuously for 4-5 minutes. Remove from the heat and set aside to cool. Then refrigerate for at least 3 hours or overnight.
Whip the chilled chocolate mixture until light and fluffy. If it’s too thick you can mix in a few tablespoons of whipped cream. Mix in the ground walnuts.
Cakes with this type of filling…
