Chocolate Buttercream & Ganache
Pearl Masuda
ingredients
- Buttercream:
- 1 - 12 oz. pkg. semisweet chocolate chips
- 3 egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 pounds butter, room temperature
- 1 teaspoon vanilla
- Chocolate Ganache:
- 2 cups whipping cream
- 2 tablespoons butter
- 2 - 12 oz. pkgs. semisweet chocolate chips.
directions
- 1
In a double boiler melt the chocolate, remove from boiler and put aside.
- 2
In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in a large bowl and beat until cool. Add the melted chocolate.
- 3
When cool add the butter and vanilla. Mix until fluffy.
- 4
Chocolate Ganache:
- 5
In a saucepan mix and bring to a simmer the whipping cream and butter. Add in the chocolate chips and stir until smooth.
- 6
Let sit until cool.
notes
Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache.
Source: Pearl Masuda
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