The other day I got a call to make a yellow cake with milk chocolate frosting. It had been a while since I’ve made chocolate frosting since I’ve been on my whipped cream cheese kick. It’s literally the best thing I’ve tasted and maybe needed a break from it. I messaged a fellow chef/mentor of mine for some advice. He immediately sent me a whipped chocolate ganache recipe from a textbook. The recipe itself is really simple but I imagined it would be something a bit different.
When I learned the ganache technique in school, there was more chocolate to cream ratio resulting in a thicker ganache. (generally a different recipe to make truffles and such) This recipe has more cream than chocolate which makes it more liquidy. Once cooled then whipped, it’s like chocolate whipped cream! It’s oh so good and can be made with milk or dark chocolate.
Ah hem, long story short, I had extra whipped ganache so I bought the packaged peanut butter cookie mix. I know, this is against my values of scratch made food but it was my quickest option!
Once the cookies cooled, I piped the ganache on one side then sandwiched the other over it pressing gently. I put them in the fridge until serving them. They will melt and not hold if left at room temp, just fyi. Now, you can eat them right away, like I did 🙂