Whipped Ganache
Whipped ganache is a simple emulsion of chocolate and heavy cream that is chilled until cold, then aerated with a whisk to create a stable, mousse-like frosting. It is lighter than standard ganache and holds its shape well enough to be piped onto cakes or used as a filling.
Temperature control is your only constraint.
The mixture must be thoroughly chilled before whipping, or it will remain a liquid puddle. Do not rush the cooling time.
- Heavy-bottomed saucepan
- Heat-proof bowl
- Silicone spatula
- Electric hand mixer or stand mixer
- Plastic wrap
What goes in.
- 8 ozsemisweet chocolate, finely chopped
- 1.5 cupsheavy cream (at least 36% fat)
Creating the Ganache Base
Pour your hot cream over the chocolate in three small additions, stirring in tight circles from the center outward until the chocolate is fully melted and glossy.
The method.
Heat the cream
Bring the heavy cream to a gentle simmer in a saucepan over medium heat. Remove from heat as soon as you see bubbles forming around the edges.
Combine
Pour the cream over the chopped chocolate. Let it sit untouched for one minute to soften the solids, then stir with a spatula until completely smooth.
Chill
Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4 hours, or until it reaches the consistency of firm butter.
Whip
Transfer the chilled ganache to a mixing bowl. Use an electric mixer on medium-low speed to beat the mixture. Watch closely: it will lighten in color and thicken as you go. Stop when it holds stiff peaks; whipping too long will cause it to break and become grainy.
Other turns to take.
Milk Chocolate
Reduce the cream to 1 cup for a firmer set, as milk chocolate has higher sugar and fat content.
White Chocolate
Use 12 oz of white chocolate to 1 cup of cream, as the lower cocoa butter content requires more chocolate to achieve stability.
When it doesn't go to plan.
If your ganache looks grainy after whipping, you have likely over-whipped it; you cannot reverse this, so keep a close eye on the texture.
For the smoothest results, ensure your chocolate pieces are uniform in size before adding the hot cream.
If the ganache is too cold to whip, let it sit at room temperature for 10 minutes to soften slightly.
The ones that keep coming up.
Why did my ganache split?
Usually, this happens if the cream was too hot or if the emulsion wasn't properly formed during the initial stirring. If it is only slightly separated, try gently warming it and re-whipping.
Can I frost a cake with this?
Yes, it is excellent for piping. However, because it is cream-based, the finished cake should be stored in the refrigerator.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe