Dark Chocolate Ganache Mousse

Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com

Sarah's
Secrets

If the butter is too soft when whisked into the ganache mixture, the ganache will become greasy. Make sure your butter has softened first, but still has a slight chill. If you take it from the refrigerator and cut it into tablespoon size pieces when you begin your recipe, it will be ready to use by the time you need it, as long as you set it aside in a cool place.

INGREDIENTS
20 ounces (1 pound plus 4-ounces) bittersweet or semi-sweet chocolate or chocolate chips
3 cups heavy whipping cream
4 tablespoons (1/2 stick) unsalted butter, slightly softened; cut into tablespoon size pieces
1 teaspoon vanilla extract
strawberries or raspberries and whipped cream for garnish

INSTRUCTIONS
1. Chop chocolate into 1/4 pieces and place in a mixing bowl to a stand mixer. (If using chocolate chips, there's no need to chop them.)

2. In a heavy bottomed pot, bring cream to a boil. Take off heat immediately. Pour over chocolate. Let sit for 3 minutes and push any exposed chocolate under the cream. Stir in one direction until the chocolate is melted.

3. Whisk in the butter, one tablespoon at a time. Add in vanilla extract.

4. Refrigerate for 3 - 4 hours, covered with plastic wrap pressed on the surface of the ganache. The ganache should be chilled and somewhat set.

5. Whip with a beater at medium speed until mixture forms peaks. (If ganache is too stiff to whip, let stand at room temperature until slightly softened.)

5. Spread onto the cake layer.

STORAGE
The ganache can be stored at room temperature for two days, and then it must be refrigerated.