whipped chocolate ganache

Whipped chocolate ganache is light, fluffy and incredibly intense. We use dark chocolate and heavy cream to make a luxurious ganache, then whip it until creamy and airy.

Use this ganache frosting on cupcakes, spread between layer cakes, or pipe it decoratively on desserts (like cheesecake or fruit tarts)!

why I love it:

Let me just say this straight up: I’m obsessed with chocolate. I love it all. Dark, milk, white. In the form of truffles, thick hot chocolate, budino, double dark chocolate cookies. 

Chocolate ganache is one of the most special forms, though. The thick fudgy consistency, ultra smooth texture, and pure decadence are almost enough to satisfy my chocolate cravings forever.

So naturally, I’ve always wanted THAT on my cakes and cupcakes. And that’s what whipped ganache is all about: the powerful richness of chocolate in a light, melt-in-your-mouth, spreadable consistency.

whipped ganache ingredients:

how to make whipped chocolate ganache:

1. Scald the cream.
2. Pour it over finely chopped chocolate.
3. Let sit 5 minutes, then stir until melted.
4. Let sit at room temperature to set and thicken, or in the fridge for 45 minutes.
5. When thickened to the consistency of peanut butter, whip it up.
6. Use right away: it will cool and stiffen.

• Frost cupcakes or cakes
• As a filling for layer cakes or tart shells
• Piped into macaroons or sandwich cookies
• Piped decoratively on top of cheesecakes or brownies
• As a dessert dip for strawberries, bananas, or sliced apples
• A base for layered desserts like sponge cake trifles or fruit parfaits
• Piped onto sugar cookies or giant chocolate chip cookie cakes

Tips:

• Chocolate type: I love this ganache with 60% cacao bittersweet chocolate. You can change the type of chocolate, but the consistency of the ganache will also change. As chocolate increases in cacao content, it will be harder and the ganache will be stiffer. Lower cacao means softer ganache. Play with the ratios of chocolate and cream if you prefer softer or harder ganache. 
• In the microwave! Heat the cream in a glass measuring cup in the microwave for 30-second intervals until steaming and just beginning to bubble, about 3 minutes total.
• Set at room temperature: I prefer to let the ganache thicken at room temperature and not in the fridge. The temperature is key to a smooth and workable consistency. If you choose the fridge, stir it every 20 minutes to ensure it thickens and cools evenly. When it reaches the consistency of peanut butter, whip it up and use right away!
• Not too cold: If you chill the ganache, make sure it's at room temperature before whipping. This guarantees it will whip up smoothly, and also be soft enough to spread or pipe. 
• Use right away: As you whip the ganache, it will cool and firm up. Use it quickly while the consistency is smooth and workable.
• If it's too hard, soften it: If it gets too firm to work with, put it in a zip top bag (or empty piping bag) and massage it with your hands to warm it up and soften it.
  • Once you pipe or spread the ganache, it will cool and stiffen again.

more decadent chocolate recipes to try:

chocolate truffles

dark chocolate mousse parfait

chocolate panna cotta

chocolate hazelnut spread

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