Whipped Chocolate Ganache
 

• Bakers  note; For the best whipped ganache, use high-quality dark chocolate (55% cocoa). This ensures a smooth, creamy texture that spreads evenly on cakes. Lower quality baking chocolates, often used for baking cookies, can result in a ganache that becomes dry and crumbly upon whipping, making it difficult to spread and compromising both texture and flavor and will become a dry texture, and you are not going to be able to spread it nicely on a cake, and won't taste good.
   
•  Place 325 grams of chocolate into a bowl of a stand mixer. If not using callets, make sure to coarsely chop the chocolate; a serrated knife is best for the job.
   
• In a medium saucepan, add 150 grams powdered sugar, 25 grams unsweetened cocoa powder, 50 grams good quality salted or unsalted butter, one or two tablespoons glucose (or light corn syrup or honey), 1 or 2 teaspoons instant espresso powder, a large pinch of fine sea salt, and 425 grams heavy cream. Warm the cream mixture over medium heat, and make sure to stir at all times until it is warm! about 80C°/176F°. do not let it boil.
   
• Quickly pour the warm chocolate mixture over the dark chocolate. Let the mixture sit for about 1-2 minutes before stirring. Then stir slowly with a spatula until smooth in the middle and emulsify the cream and chocolate. 
   
• If you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth.
   
• Place the bowl with ganache in the refrigerator until the consistency of pudding. This can take less than 20 to 25 minutes or longer. It all depends on the quality of the chocolate you have used and how cold your fridge is. The ideal temperature of the ganache should be 20C°/68F°. Using a digital thermometer is the best way to know.
   
• Bakers note; Over-whipping ganache can cause it to become grainy and stiff because the more you whip it, the more the cocoa butter in the chocolate is disturbed and solidifies. When whipping stops, the air incorporated into the ganache can cause it to set firmer and faster, especially with a high cocoa butter content found in dark chocolate. If over-whipped, it's often best to gently reheat the ganache to melt it slightly and then let it cool to the right temperature before attempting to whip it again to a lighter texture.
   
• When ready, use your whisk attachment and beat the ganache on medium-high speed; this can take everything from 30 seconds up to 1 to 3 minutes, so (watch it closely) until the mixture forms very soft, sloppy peaks when the batter is raised and looks like a luscious chocolate mousse. 
   
• The whipped ganache will continue to thicken after a few minutes at room temperature. The safest way to prevent overbeating is to use the stand mixer and mix until the ganache thickens, and then continue by hand with a whisk. Overbeating causes curdling.  It´s best to use the Chocolate Ganache as soon as it is made to frost or fill cakes or pipe it onto cupcakes.
   
• If the mixture is overbeaten and grainy, it can be restored by gently re-melting the ganache to melt it slightly and then let it cool to the right temperature before attempting to whip it again to a lighter texture. Or leave the mixer bowl at room temp for 5 to 10 minutes and re-whip lightly until fluffy.
   
• Store leftovers in the fridge; the whipped ganache will keep covered in the fridge for up to one week. Bring it to the right temperature 20C°/68F° and re-whip lightly if needed.
   
• This ganache is a perfect match on cakes, brownies, almonds cake, etc., You can freeze it on a cake such as brownies, sheet cakes, etc., and the ganache becomes soft after 5 to 10 minutes after you have taken it out of the freezer.