Martha Stewart's Whipped Ganache Frosting
- 8 ounce best-quality Semisweet or Bittersweet Chocolate (coarsely chopped)
- 1 cup Heavy Cream
- 1/8 teaspoon Coarse Salt
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in saucepan. Pour over chocolate; add salt. Let stand 10 minutes. Whisk until chocolate is melted and mixture is smooth and shiny, scraping bottom of bowl with a flexible spatula. Let cool to room temperature, stirring often, until thickened, 45 to 60 minutes.
- With an electric mixer on medium-high speed, beat until paler in color and fluffy, 2 to 4 minutes. Use immediately.