CHILI CHOCOLATE GANACHE FROSTING
Taken from the blog Cupcake Bakeshop. Used to frost Chili Chocolate Cupcakes, posted separately. In place of the ground pequin chilies, I will be using chipotle chili powder.
Provided by scfl76
Categories Dessert
Time 25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat the cream over medium heat until it bubbles around saucepan edge.
- Place pepper and chopped chocolate in a medium sized bowl.
- Pour heated cream over the chocolate.
- Let the mixture sit for about 30 seconds then start whisking it until smooth.
- Add butter in pats and mix until combined.
- Set aside mixture and stir occasionally with a wooden spoon until cool.
- Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combined. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further.
Nutrition Facts : Calories 68.3, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.5, Sodium 19.3, Carbohydrate 0.4, Protein 0.3
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