Whipped Ganache
This is not a pouring glaze. By whipping a set ganache, you transform a dense, silken mixture into something light and airy that maintains the structure needed for filling cakes or topping tarts.
Temperature control is your only challenge.
The mixture must be thoroughly chilled before it will hold air; if it is too warm, you will simply end up with soupy melted chocolate.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Immersion blender or silicone spatula
- Electric hand mixer or stand mixer with whisk attachment
What goes in.
- 200gdark chocolate (60-70% cocoa), finely chopped
- 300mlheavy cream (at least 35% fat)
Creating the stable base
Pour your hot cream over the chocolate in three stages, stirring from the center outward to build a glossy, unified mass before cooling.
The method.
Heat the cream
Bring the cream to a bare simmer in a small saucepan over medium heat. Remove from the heat immediately when small bubbles form at the edges.
Combine
Pour one-third of the cream over the chocolate. Wait thirty seconds, then stir firmly in small circles until the center becomes glossy and elastic. Repeat with the remaining cream in two additions.
Cool
Press a piece of plastic wrap directly onto the surface of the ganache. Refrigerate for at least six hours, or until it reaches the consistency of firm butter.
Whip
Transfer the chilled ganache to a cold mixing bowl. Beat on medium-low speed. Watch closely; stop as soon as the mixture holds stiff peaks. If you over-whip, it will turn grainy and collapse.
Other turns to take.
Milk Chocolate
Reduce the cream to 250ml. Milk chocolate has more sugar and fat, so it requires less liquid to set firmly.
White Chocolate
Reduce cream to 200ml and add a pinch of salt. White chocolate is softer and more sensitive to heat.
When it doesn't go to plan.
If the ganache looks grainy, it has split; you can sometimes save it by gently warming it over a double boiler and re-chilling.
Use an immersion blender to finish the initial ganache for a perfectly smooth, bubble-free result.
Always chill your whisk and bowl in the freezer for ten minutes before whipping the final product.
The ones that keep coming up.
Can I whip it by hand?
You can, but it is physically demanding. A stand mixer or hand mixer is safer to prevent over-whipping and grainy texture.
Why did my ganache turn into butter?
You whipped it for too long. Once the fat globules begin to separate, there is no way to reverse the texture.
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