After my disappointment with the last blackberry frosting I tried, I was bound and determined to find one that worked for me. It didn’t take long; a few minutes on Pinterest led me to this recipe for Chocolate Blackberry Ganache from the blog Pastry Affair. Don’t you just love Pinterest?
20 ounces fresh blackberries
1/2 cup granulated sugar
12 ounces semi-sweet or bittersweet chocolate, chopped finely
In a large saucepan, combine the blackberries with 1/4 cup granulated sugar. Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally, until the berries burst and are swimming in their juices. Remove from heat.
Using a fine mesh strainer, strain out the liquid and save it for later use; you should have about 1/2 cup. Place the solid fruit* back into the saucepan and set aside.
To make the chocolate ganache frosting, place chopped chocolate into a mixing bowl. Warm the blackberry juice back up to boiling and pour over the chocolate, allowing it to set for 5 minutes before stirring until smooth. Allow frosting to rest on the counter, stirring occasionally, until it cools down and thickens (anywhere from 20 to 40 minutes).
Beat the chocolate ganache for several minutes until it incorporates air and feels lighter. Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes. Garnish with fresh blackberries.
- This frosting turned out pretty amazing. It reminded me of some of the higher end chocolates I’ve had: the deep rich chocolate creaminess with a hint of dark berry. Perfection. I may have a new favorite.
- On the technical side, I did have a slight issue with the execution. I added a little too much blackberry juice to the ganache, so I had to add a cup of powdered sugar when I did the final step to get it to the proper consistency. Still amazing.
- The original recipe also talks about how to make the perfect complementary blackberry cake, but I had a new chocolate gluten free cake mix that I wanted to try out, so I skipped the cake part. I made the cake mix according the the box then folded in the left over blackberry solids* into the batter before I baked it. It was incredibly delicious, and I am definitely going to do it again.
- This was also I pretty big hit with some of my trusted taste testers; one individual even had four cupcakes the day I sent them to work with Andy.
- The box mix I used was the King Arthur Gluten Free Chocolate Cake Mix, and I am going to start keeping a box in my pantry for any impromptu baking I feel the need to do. It was that good.