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
- 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.
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.
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.
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.
- 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.
“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.
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
- 12 ounces (340.2 g) semisweet chocolate
- 1 cup (236.59 ml) heavy whipping cream
- 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).