Whipped ganache is a light and fluffy frosting made by whipping chocolate and cream together, perfect for cakes and cupcakes.
Doesn’t this whipped ganache looks lucious? While it looks like a normal chocolate frosting, it uses only two ingredients and has a delicious, creamy chocolate flavor that isn’t too sweet!
Ingredients
- Chocolate: High quality chocolate bars or semi-sweet chocolate work best. See troubleshooting and notes for using chocolate chips.
- Heavy Whipping Cream: Use heavy whipping cream or regular whipping cream for this recipe. Half and half or milk not work. For a dairy free alternative, use canned coconut milk.
How to Make
Step 1: Chop Chocolate
Chop your chocolate very finely and add it to a heat safe bowl.
Step 2: Heat Cream
Heat the whipping cream in a microwave or on the stove until just boiling. Watch closely, as it goes from simmering to rolling boil really fast and the cream can overheat and overflow in your pan or bowl.
Step 3: Combine
Once the cream is barely simmering, pour over the chocolate. Let sit for 60 – 90 seconds.
After a minute, gently start stirring the chocolate using a whisk or fork. At first it will look like chocolate speckled cream but eventually it comes together into a silky smooth chocolate ganache.
Step 4: Let Cool
Once it is fully mixed, allow it to cool. It will thicken as it cools. You can speed this step up by putting it in the fridge.
Step 5: Whip
Once it has thickened, whip the ganache with a stand or a hand mixer for 2 to 3 minutes. It should lighten in color and 1.5 to double in size. Once that is done, you’re ready to pipe or spread it like regular frosting on your favorite desserts!
Tips and Tricks
- Be sure to weigh your ingredients as amount of chocolate in a measuring cup can vary a lot depending on the type of chocolate and how big the chocolate pieces are.
- Use high-quality chocolate semi-sweet or milk chocolate for best results. Since there is no extra sugar in this recipe I do not recommend using dark or bittersweet chocolate as it can be, well, bitter!
- Use heavy whipping cream. Half-and-half or milk don’t work. For a dairy-free alternative, use canned coconut milk.
- Avoid overheating the cream to prevent scorching the chocolate. It can result in a grainy texture.
- Ensure the ganache is fully cooled before whipping.
- This recipe makes about 2- 3 cups or frosting and can be halved or doubled as needed.
Troubleshooting
Sometimes, if you overheat your chocolate or cream, or the ratio of chocolate to cream is off, the ganache can break or get grainy and oily. It is also called split or seized ganache. Don’t worry, though! You can fix it.
There are a few different methods:
Add more warm cream, typically a tablespoon at a time, until it comes back together.
Add a tablespoon or two of water, skim milk, or corn syrup.
Add more melted chocolate, a tiny bit at a time, until it comes together.
These all can work since we’re ultimately trying to get back to a fat-to-liquid ratio that emulsifies the chocolate.
If any pieces of chocolate don’t melt, you can heat the mixture in a double broiler or microwave for a few seconds at a time and re-stir.
Some people have issues with using bagged chocolate chips since they tend to have more ingredients than regular baking chocolate, so they stay in chocolate chip form when baking. I personally have not had this problem with most chocolate chip brands, but if you’re using chocolate chips and your ganache isn’t working, try using high-quality chocolate chips such as Ghirardelli or chopped-up chocolate bars instead.
While I love dark chocolate in cookies and by itself, I don’t recommend using dark or bittersweet chocolate for whipped ganache because, well, it’s slightly bitter!
Because this recipe doesn’t use any added sugar, using chocolate that is super dark will result in not-very-sweet frosting and will often need a few extra tablespoons of cream.
That bittersweet flavor really shows through in the frosting because there is no extra sugar to balance it out, and the cream dilutes the sweetness even more.
So, unless you’re looking for a very barely sweet frosting, I recommend sticking with semi-sweet chocolate.
Storing and Making Ahead
Store any leftover whipped chocolate ganache in an airtight container in the refrigerator for up to a week. When using, let come to room temperature and re-stir until combined. You can also freeze for 1-2 months.
Looking for more chocolate frosting recipes? Check these out!
Whipped Ganache Recipe
Equipment
- Hand Held or Standing Mixer
INGREDIENTS
chocolate ganache
- 8 oz semi-sweet chocolate
- 8 oz heavy whipping cream
white chocolate or milk chocolate ganache
- 8 oz milk chocolate or white chocolate
- 4 oz whipping cream
Instructions
- If you haven’t done so, chop your chocolate very finely and place it in a heat-safe bowl.
- Heat the whipping cream in a microwave or stove until just boiling. Watch closely, as it goes from simmering to a rolling boil very quickly. You want a gentle simmer, not a rolling boil, as that can scorch the chocolate.
- Once it’s simmering, pour over the chocolate and let sit for 60 – 90 seconds.
- After about a minute, gently stir the chocolate using a whisk or fork. If you’re using bigger pieces of chocolate or chocolate chips, let the chocolate sit a little longer —up to 2-3 minutes.
- At first, it will look like chocolate-speckled cream, but eventually, it will come together into a silky smooth ganache frosting. If adding flavors or extracts, add them now and remix.
- Once the ganache has cooled and thickened (about 1-2 hours at room temperature) whip it using a handheld or standing mixer for 2-3 minutes until light and fluffy. It should almost double in size. Once whipped, it can be piped or spread like regular frosting.
Notes
- Be sure to weigh your ingredients as amount of chocolate in a measuring cup can vary a lot depending on the type of chocolate and how big the chocolate pieces are.
- Use high-quality chocolate semi-sweet or milk chocolate for best results. Since there is no extra sugar in this recipe I do not recommend using dark or bittersweet chocolate as it can be, well, bitter!
- Use heavy whipping cream. Half-and-half or milk don’t work. For a dairy-free alternative, use canned coconut milk.
- Avoid overheating the cream to prevent scorching the chocolate. It can result in a grainy texture.
- Ensure the ganache is fully cooled before whipping.
- This recipe makes about 2- 3 cups or frosting and can be halved or doubled as needed.
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