I have a confession to make……
I love Cool Whip. Like….I LOVE it!
I could eat it right out of the container. I believe that it should be in a dessert category right along with pudding. I know that it doesn’t really fit into any particular food group, and that it isn’t made from some amazingly posh gourmet ingredient….but I completely enjoy its white fluffy lightness!
The best part…..whenever I add it to a frosting, or trifle or any other dessert, people always rave. And then they ask for my recipe and I promise to get it to them……and well……..you know how it goes.
But not today!!
I made chocolate ganache to frost a cake. Because I have 6 children and they don’t always appreciate such a beautiful thing as ganache, I used semi-sweet chocolate instead of bittersweet to begin with.
Generally, ganache is bittersweet chocolate melted into heavy cream….so trying to stay ahead of the game, I sweetened it up a bit from the get-go!
And then, I made a kitchen faux pas……I folded Cool Whip right into my wonderful ganache. I’m sure that if any chef were to read this, they would clutch their heart and ex right off of my little ole blog……but really….it’s delicious. Like good enough to take to a party delicious. I promise!!
Whipped Chocolate Ganache (adapted from Allrecipes.com)
- 9 oz. bittersweet chocolate (chopped)
- 1 cup heavy whipping cream
- 1 cup (or to desired consistency) Cool Whip
– In a small saucepan bring cream to a boil. (It will boil over quickly, so watch closely)
– Remove from heat and stir chocolate into cream until smooth and melted.
– Allow to completely cool. The ganache will thicken. Whip it to make it fluffier. Then add the Cool Whip.
You can use this to frost a cake (I used a box of French Vanilla cake mix for this one), fill cupcakes, ice cookies, or layer in a trifle. You could even (GASP!!)…..eat it right out of the bowl….I won’t tell!
So there you have it…..my Cool Whip obsession! 😀 What’s yours??