For 12 cupcakes
100 ml milk (full cream)
300 ml + 60 ml heavy whipping cream
250g good quality dark cooking chocolate, chopped
1 tbs powdered sugar
- Leave the 300 ml heavy whipping cream in the refrigerator right up until you ready to use it.
- In a medium sauce pan, boil the milk and 60 ml heavy whipping cream. Once boiled add all the chopped chocolate into the sauce pan, turn off the heat completely and whisk constantly until well combined or no lumps. You can also strain the mixture to make sure there is no lumps. Cover and let it cool in the fridge for few hours.
- When the chocolate mixture is ready, in a large mixing bowl with low speed, beat the cold 300 ml heavy whipping cream, increase to high speed gradually to avoid splashing. After you reach soft peaks form add a tablespoon powdered sugar, continue beating until the cream reaches stiff peaks. Do not over beat the cream (should be around about 8 minutes until the cream reaches stiff peaks form).
- Add your cold chocolate mixture into whipped cream, mix on low speed and increase the speed gradually just until the mixture fully incorporated. Refrigerate your chocolate ganache frosting right away before use.
