This is a great topping for the Chocolate Chip Cookie Dough Cheesecake I've been sharing with you in many steps. (I apologize that it's taking so long. My families schedule has been crazy, and some things I'm having to let go and say no! Sometimes I have to say no to posting a recipe and opt to go to sleep earlier.)
Whipped Chocolate Ganache
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
1. In a small bowl, toss the sugar with the cocoa and set aside. In a medium bowl, whip the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. White the mixer is still running, add the sugar-cocoa mixture, then the vanilla.
2. Continue beating just until the cream turns a light-chocolate color and stiff peaks form. Watch carefully and don't over beat at the stage (the cream might curdle). (((NOTE: I think I beat it too long. It didn't curdle, but went back to a more liquid-typed ganache. Sooooooo, I added powdered sugar for it to become more icing consistency.))) Use immediately for frosting a cake or piping decorations or cover with plastic wrap and store in refrigerate until ready to serve. Best when used within 1 day.
I didn't realize that was ganache on the cake at Thanksgiving. Just thought it was frosting. Interesting! Chocolate ganache is one of my most favorite things in the entire world!
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