Mastering Whipped Ganache
This is not merely a topping; it is a structural element that holds its shape on cakes while remaining silkier than buttercream. Once you master the ratio, you can manipulate the firmness to suit everything from delicate pipe work to stable fillings.
Patience is your primary ingredient.
The ganache needs significant time to set in the refrigerator. Do not attempt to whip it while even slightly warm, or the fat will separate and turn grainy.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Immersion blender
- Stand mixer with whisk attachment
- Plastic wrap
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 1.5 cupsheavy cream (at least 35% fat)
The Immersion Blender Shortcut
Pour your hot cream over the chocolate and let it sit for two minutes, then use an immersion blender to pull the mixture together until glossy. This creates a more stable, seamless base than hand-stirring alone.
The method.
Heat the cream
Bring the heavy cream to a gentle simmer in a saucepan. Watch for small bubbles forming around the edges; do not let it come to a rolling boil.
Combine
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for two minutes to allow the chocolate to melt fully.
Emulsify
Use an immersion blender or a silicone spatula to stir from the center outwards. Work until the mixture is uniform and dark without any streaks of cream.
Chill
Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 6 hours, or ideally overnight, until it reaches the consistency of firm peanut butter.
Whip
Transfer the chilled ganache to a stand mixer. Whisk on medium-low speed. Watch closely; it will lighten in color and hold soft peaks within 2-3 minutes. Stop immediately once it looks like stiff whipped cream.
Other turns to take.
Milk Chocolate Ganache
Reduce the cream by two tablespoons, as milk chocolate contains more sugar and fat and requires less liquid to set.
White Chocolate Ganache
Increase the chocolate to 12 oz. White chocolate is softer and requires a higher ratio to achieve a pipeable texture.
When it doesn't go to plan.
If you over-whip the ganache and it looks grainy, gently fold in a tablespoon of fresh liquid cream with a spatula to smooth it out.
Use high-quality chocolate bars rather than chips; chips contain stabilizers that prevent them from melting into a perfectly smooth ganache.
Always chill your mixer bowl if your kitchen is warm to ensure the fat stays firm while whipping.
The ones that keep coming up.
Can I rewhip ganache if it sits out too long?
Yes, but only if the temperature remains cool. If it gets too warm, it will lose its aeration.
Why is my ganache gritty?
The emulsion broke. This usually happens if the chocolate was too hot when you started whipping or if you didn't emulsify it thoroughly before chilling.
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