Whipped Chocolate Ganache Frosting

• Place the chopped chocolate and butter in heat-safe bowl. Set aside.
• In a small saucepan, bring the cream up to a gentle simmer. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds then whisk until smooth. If any remaining lumps remain, heat the chocolate mixture over a double-boiler. Stir in the salt until combined.
• Allow the ganache to cool at room temperature until it thickens and resembles chocolate pudding, about 2 hours. When ready, whisk the ganache until it thickens and lightens in color and texture.
• Using an electric mixer, it should take no longer than 30 to 60 seconds until there is a noticeable change in texture. At this point, stop and switch to a ballon whisk. Stir by hand until the ganache is smooth and spreadable. Do not overmix. Use immediately.