Whipped Chocolate Ganache with Half and Half
Don't you just hate it when you think you have all the ingredients for a recipe and then mid way through you realize you don't? I made a beautiful chocolate cake the other day, but when it came to icing it, I opened the fridge and to my dismay, realized I didn't have any heavy whipping cream to make the chocolate ganache frosting. But, there in the door of the fridge, I spotted a carton of 'Half and Half' that I use for our morning coffee. Would Half and Half (which is simply equal parts milk and cream) work instead of heavy whipping cream for the chocolate ganache? It turned out to be an excellent substitute! The whipped chocolate ganache with Half and Half was smooth and creamy, it actually tasted a bit like eating chocolate mousse!
This easy chocolate ganache recipe without cream tastes as good as it looks. Plus, with less than half the fat and calories in Half and Half compared to heavy whipping cream, this frosting topping is relatively guilt free. This ganache recipe calls for using 4oz of Half and Half instead of 4oz of heavy whipping cream. So, that's only 317 calories and 23g of total fat from chocolate ganache made with Half and Half compared to 561 calories and 52 g of total fat from chocolate ganache made from heavy whipping cream.
How does that sound? It sounds like I can have another slice of cake :)
Chocolate Ganache Frosting Recipe with Half and Half
Yield: 8oz chocolate ganache sufficient to frost the top and sides of a 9 inch round cake
List of Ingredients:
☐ 4oz or 1/2 cup Half and Half
☐ 1/2 teaspoon vanilla extract
☐ 3 teaspoons confectioner's sugar
1. Heat the Half and Half in a saucepan on low heat until it is hot and steaming, but not boiling.
2. Take the saucepan off the heat and stir in the broken bits of Baker's chocolate.
3. Use a whisk to blend the chocolate bits into the Half and Half. It won't take long for the chocolate to melt.
4. Add vanilla extract and confectioner's sugar and stir until well blended. Allow to cool for about 10 minutes or put it into the refrigerator for 5 minutes.
5. It will still have a liquidy consistency when taken out of the fridge. Using a wire whisk, whisk the chocolate ganache well until it starts becoming thicker and forming soft little peaks. It is now the right consistency to spread on cakes. With all the air beaten into the ganache, it will take a bit like chocolate mousse. Yum!
6. Using a spatula, spread the ganache over the top and sides of cake.
To get pretty little rosette-like swirls in the ganache, use the back of a teaspoon to spread the ganache using little circular motions.
Checkout my recipe for an easy chocolate cake that goes so well with this ganache.
I hope you enjoyed reading this blog post!
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