**For the Whipped Ganache:**
1. Melt together the 3 cups dark chocolate chips in a double boiler.
2. Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout.
3. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch. Transfer to a large mixing bowl.
4. In a separate bowl, whip the 2 cups whipping cream to firm peaks.
5. Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition, until the whipped cream is completely incorporated into the chocolate.
6. Chill the frosting for a half hour or more in the fridge if it is too soft to work with, giving it a quick fold with a rubber spatula every 10 minutes so that it cools evenly.
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