Instructions :
- Place the chocolate chips in a large mixing bowl.
- In a heavy bottomed saucepan bring the heavy cream and salt to a boil. Once it begins to boil, immediately remove from the heat and pour over the chocolate chips. Let sit for 1-2 minutes.
- Using a whisk stir the chocolate chips and cream until completely smooth.
- Chill in the refrigerator for 2 hours until cooled but still pourable. Stir occasionally.
- Once cooled, using an electric mixer, whip the chocolate ganache mixture adding 1 Tbsp of powdered sugar at a time. Sweeten to your taste and continue to beat until stiff peaks form.
- Use immediately to frost a layer cake, cupcakes or sheet cake. Chill the frosted cake or cupcakes until serving.
- Allow the frosted cake to come to room temperature before serving to allow the frosting to soften. (Allow to sit on the counter about 1-2 hours)
- Store leftovers chilled.
Notes
Frosts 1 (9-inch) 2 layer cake or 1 (8-inch) 3 layer cake, 30 cupcakes or 1 sheet cake
