Whipped Chocolate Ganache

This is the filling I like to use in chocolate cakes.  It's delicious, super easy to make, and can be stored in your refrigerator up to 4 days.

Ingredients:

2.5 high quality chocolate bars

2.5 cups heavy whipping cream

(Makes about 3 cups)

1) These are the chocolate bars I like best but you can use any type of chocolate.  60-72% cacao would be great if you like yours a little darker.

2) Chop the chocolate medium fine.  To save time, put this in the bowl of your stand mixer.

3) This is the whipping cream I use.

4) Bring it to a boil.

5) Pour it over the chopped chocolate but do not stir.

6)  It will look a little odd but don't stir for 1 full minute.

7) Now use a whisk to gently mix in the chocolate.  Let it stand for 15-20 minutes and stir again.  The chocolate should be completely melted and smooth.

8) Place some plastic wrap directly on the surface of the ganache.  Refrigerate for a minimum of 5-6 hours.  It can be prepared up to 4 days before needed.

9) Right before you are ready to use it, remove the plastic wrap and put the bowl on your stand mixer with the whisk attachment on medium speed until light and fluffy.  When done, it should form soft peaks.  Be careful not to over whip or it will be difficult to spread.