Whipped Chocolate Ganache
Chocolate lovers: This is the recipe for you! Rich and silky chocolate ganache whipped until light, fluffy, and spreadable. Great on cakes, cupcakes, & cookies.
Table of Contents
- Why You’ll Love This Ganache Recipe
- Key Equipment
- Ingredients and Notes
- Substitutes
- How to Make Chocolate Ganache
- Expert Tips
- How to Serve
- Recipe FAQS
- How to Store and Keep
- Serving Size
- More Recipes You’ll Enjoy!
I love sharing icing recipes because they can really take your cake, cupcake, and cookie recipes to another level! There are lots of choices here on Baking a Moment, including this Swiss meringue buttercream, this royal icing, and this whipped cream frosting.
But this whipped, easy chocolate ganache recipe might be my favorite one yet! The texture is so silky and light, with the most incredibly deep, dark, and intense chocolate flavor. If you are a true chocoholic, you will love this recipe!
Why You’ll Love This Ganache Recipe
Rich and Decadent Flavor: Whipped chocolate ganache is incredibly rich and indulgent. The chocolate flavor is off the charts! You won’t find a more chocolate-y frosting recipe than this!
Silky Smooth Texture: When whipped, it transforms into a light and fluffy frosting with a silky smooth texture. It spreads easily on cakes and cupcakes, making it such a pleasure to work with!
Simple and Easy to Make: This frosting is made with just two ingredients: chocolate and cream. It’s a straightforward recipe that doesn’t involve a ton of steps. Once you have the ganache prepared, it’s just a matter of whipping it up to the desired consistency.
Loved by Chocolate Enthusiasts: If you’re a fan of chocolate, this frosting is for you. It provides the ultimate chocolate experience, and its intense flavor will satisfy any chocolate lover’s cravings.
Key Equipment
Stand Mixer or Electric Mixer: You don’t have to use a stand mixer, but it can make the process a lot easier. Whipping ganache requires consistent and even mixing to achieve the desired texture. A stand mixer ensures uniform mixing and helps prevent over- or under-whipping. Use an electric hand mixer if you don’t have a stand mixer.
Ingredients and Notes
Making ganache is super simple, and you only need chocolate and cream.
The ratio of chocolate to cream depends on the type of ganache you are making. For this spreadable ganache, we use a 2:1 ratio which uses more chocolate and less cream.
Chocolate: I like semi-sweet chocolate because the flavor is deep and rich. But you can also make white chocolate ganache with white chocolate and cream.
Cream: Be sure to use heavy whipping cream. Heavy whipping cream is high-fat, typically around 35% or more. The fat content is essential for achieving the desired smooth and creamy ganache texture. The fat in the cream helps emulsify the chocolate and gives the ganache its luxurious texture.
Substitutes
Make it Vegan: You can make this recipe vegan by using dairy-free chocolate and unsweetened coconut cream.
How to Make Chocolate Ganache
Step 1: Start by chopping the chocolate into small pieces.
Step 2: Place the chopped chocolate in a bowl and heat the cream. You can heat the cream on the stove in a small saucepan, or in the microwave; just be sure to keep a close eye on it so it doesn’t boil over!
Step 3: Pour the warm cream over the chopped chocolate and allow it to stand for about 5 minutes.
Step 4: After 5 minutes or so, the chocolate should be melted and you can whisk the ganache smooth.
Look at how good it looks! It’s so glossy and dark.
Step 5: Let the ganache cool until it reaches the right consistency. Honestly, this is the trickiest part of the whole thing. You want it to be solid but still soft. Kind of like peanut butter or Nutella.
Step 6: Once you have a nice solid but soft consistency, whip it up on high speed until it’s doubled in volume, a little paler, and fluffy.
Know that the color will initially look light (from all the air you whipped in), but as it sits, it will become much darker.
Expert Tips
- It’s best to use chocolate bars (rather than chocolate chips) when melting chocolate. They will melt smoother and have less chance of seizing up, curdling, or splitting. Use good quality chocolate. Dark or semi-sweet chocolate is typically preferred for a rich and intense chocolate flavor.
- To help the chocolate melt evenly and smoothly, chop it into small, uniform pieces. This will speed up the melting process and prevent lumps in the ganache.
- Heat the heavy cream in a saucepan over low to medium heat until it’s steamy. Be careful not to let it boil or scorch. Heating the cream allows it to melt the chocolate and create a smooth emulsion.
- To speed up the cooling process before the ganache is whipped, you can put the bowl of ganache in the fridge for 10-minute intervals, whisking after each. In my fridge, this took a total of 30 minutes. I just gave it a good whisk every 10 minutes, and it was perfect after three 10-minute intervals.
- Chill the mixing bowl and whisk attachment in the refrigerator beforehand to make the whipping process more effective. The lower temperature helps the ganache whip up faster and maintain its shape.
How to Serve
Cake or Cupcake Frosting: Use chocolate ganache as a luscious cake frosting for layer cakes, or as a cake filling. Spread it evenly over the cake’s surface, or create decorative patterns and designs using a piping bag. It also works well under fondant, especially once it’s been chilled.
Chocolate Truffles: Allow ganache to cool and firm up, then shape it into small balls to create homemade chocolate truffles. Roll the truffles in cocoa powder, chopped nuts, or sprinkles for an extra touch.
Macaron Filling: Sandwich two macaron shells around a generous dollop of whipped ganache. It makes a great complement to the delicate almond cookies.
Profiteroles or Éclairs: Fill delicate pastry shells with the ganache for classic French treats. Dust them with powdered sugar for an elegant touch.
Dessert Dip: Warm up the chocolate ganache and serve it as a dip for fruits, marshmallows, cookies, or other delectable treats.
Ice Cream Topping: Pour warm ganache over a scoop (or several scoops!) of ice cream. It will create a glossy shell that firms up when it comes into contact with the cold ice cream.
Recipe FAQS
“Ganache” is just a fancy word for chocolate and cream that have been melted together.
It’s got a silky-smooth texture, and it melts in your mouth.
Adding cream makes it softer at room temperature than just regular chocolate.
It can be used in a lot of different ways. While it’s melted, it can create a drip edge on a cake or pour it all over it to enrobe it. Once it’s cooled and solidified, you can roll it into balls to make truffles. Or, you can do like I’ve done here and whip it up to create a luscious frosting or filling.
I love a good buttercream, but this is your best bet if you are really going for the maximum chocolate flavor. It’s got the same fluffy texture as buttercream but with TONS more rich chocolate flavor.
Because it’s only got two ingredients, the chocolate flavor shines. There is nothing to get in its way!
It’s a good idea to make this ahead since waiting for the ganache to reach the perfect consistency can take some time.
How to Store and Keep
This ganache is fine at room temperature for a couple of days. But any longer than that, and it should probably go into the fridge.
Store any leftovers in an airtight container in the fridge for a couple of weeks.
It will stiffen up and harden quite a bit when kept cold. If it becomes too stiff, allow it to come to room temperature. It may need to be re-whipped to get it fluffy again.
You can also freeze ganache. It will keep in the freezer for around three months.
Serving Size
This ganache makes 24 servings. That’s enough to frost an 8 or 9-inch layer cake, a 9×13 sheet cake, or 24 cupcakes.
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Whipped Chocolate Ganache
Ingredients
- 12 ounces (340.2 g) semisweet chocolate
- 1 cup (236.59 ml) heavy whipping cream
Instructions
- Chop the chocolate and place it in a medium bowl.
- Heat the cream until steamy. You should see small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
- Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
- Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
- When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
Would I be able to use this as a drip topping?
It would work but you’d want to skip the whipping. Whipping it makes it more like a frosting. Spreadable, not drip-able. You could also use this: Chocolate Glaze. Good luck!
I have tried several ganache recipes. This one is by far my favorite. It is easy and only 2 ingredients.  Your directions, suggestions and variations are excellent. It’s the only chocolate icing I use. Thank you very much.Â
You’re so welcome and thank you for the great feedback!
Hi, does this separate when whipping? Mine looks gritty. Is there a way I can fix this?
It shouldn’t be gritty. I’m wondering if this could be a result of the type of chocolate you used? I recommend high quality bars because they’re less likely to seize. Seizing can happen when moisture gets into the chocolate. Using full-fat heavy whipping cream should also prevent this.
Hi! this looks lovely, if i wanted to add a hazelnut spread like nutella, how much can i add to keep the consistency firm? do i need to decrease some of the chocolate or cream?
I think you are going to have to experiment with that a bit. I haven’t tried it myself so I can’t say for sure. Good luck and let us know how it works out!
Oh! Â My!! Goodness!!! Â Seriously amazing – so easy to work with and is addicting! Â My husband wants a bowl and spoon for it!! Â
I read thru twice and you didn’t see where you have the the recipe, only put cream and chocolate. Is it heavy cream? If so, how much and same with the chocolate…🤔🤨
The recipe is at the bottom of the post, just above the comments section 😉
Would this be ok for cake filling if the cake will be stored in the fridge? Will it return to being somewhat fluffy once at room temperature?
Yes, it will firm up a lot in the fridge but once it warms to room temp it should soften back up. Good luck!
This recipe looks delicious!
I am wanting to do a German chocolate cake.
I dont want the chocolate frosting to be too sweet next to the coconut frosting,
Do you think this would complement this style of cake well?
Thank you!
I absolutely do! This frosting is deeply chocolatey and would balance out the sweetness of the coconut/caramel beautifully. If you need a recipe, check this one out: https://bakingamoment.com/german-chocolate-cake/. It calls for a different chocolate frosting, but you might really like the cake and coconut/caramel filling. Good luck!
When you say it frosts 24 cupcakes does that mean with a healthy piped swirl on top or just put on with a knife?
I typically pipe on and I’m pretty generous!
How would we do this with white chocolate?
It would work exactly the same way!
Is this sweet because there isn’t any sugar in there. Thanks. Love your recipes!!!😉
Chocolate contains sugar so yes I would say so. It tastes like dark chocolate.
This recipe is so easy and very delicious. I made this to frost and fill 2, 8″ chocolate cakes and it was amazing! Highly enjoyable
If I’m decorating a birthday cake with the ganache and making it the day before would it be best refrigerating the cake because of the whipped cream or would this harden too much?Â
It will harden in the fridge- if you want the frosting to remain soft you should probably leave it at room temp.
Is this the right consistency for piping?
Yes!
if i’m using chocolate chips do i still have to chop it?
No.
how to thaw the whipped chocolate ganache that has been frozen for a week? I want to use it as frosting and filling for cupcakes
thanks
I would just place it in the fridge or leave it on the counter until it’s thawed, just like anything else. Good luck!
Can this frost and decorate a half sheet cake??
Hi if you wipp it and use as a filling will it be soft if cake is room temp
It’s similar to a frosting so yes.
Does this need anything to stabilize it if you make it for a cake in advance? I’m thinking of stabilized whipped cream perhaps but I worry about it collapsing on a cake made a day in advance. Thoughts?
It’s extremely stable as is. Keep it cold and it will be quite sturdy. Good luck!
Can i use normal Full cream milk instead of Whip cream?
I have not tried that so I can’t really say for sure if it would work. Good luck!
Used this as a filling with an oreo base and whipped cream layer on top and it turned out great!
Ooh, that sounds fantastic!
My family loved this recipe. It was super easy and tasted delicious. It was easy enough for my 10-year old son to make on his own, which was great for me! We used this as a cake filling and loved it! Thank you for the recipe.
You’re so welcome! I’m so happy you and your son enjoyed. Thanks for the positive review!