How to Make Whipped Ganache
This is a versatile medium that bridges the gap between a dense filling and a delicate topping. Once you master the ratio, you can adjust the airiness by the duration of the whip.
Patience is your primary ingredient
The ganache must be cold enough to set, but not so cold that the chocolate turns brittle and grainy when whipped. If you rush the cooling, you will have a chocolate soup instead of a stable cream.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Fine-mesh sieve
- Electric hand mixer or stand mixer with whisk attachment
- Plastic wrap
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 1.5 cupsheavy cream (at least 36% fat)
The emulsification point
Pour your hot cream over the chocolate and let it sit undisturbed for two minutes before stirring. This allows the heat to penetrate the center of the shards so the fat and cocoa solids bond without separating.
The method.
Heat the cream
Bring the cream to a gentle simmer in a saucepan over medium heat; stop the moment you see small bubbles form at the edges.
Combine
Pour the hot cream over the chopped chocolate in your bowl. Let it sit for two minutes, then stir gently starting from the center and moving outward until smooth and glossy.
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.
Whip
Transfer the cold, firm ganache to a mixing bowl. Whip on medium-low speed. Increase to medium-high only once you see the color lightening. Stop when it holds stiff peaks; whipping too long will cause it to separate and turn grainy.
Other turns to take.
Milk Chocolate Ganache
Use 10 oz of milk chocolate instead of 8 oz of bittersweet, as the extra sugar and dairy make it softer.
Infused Ganache
Steep aromatics like Earl Grey tea, coffee beans, or fresh mint in the cream while heating, then strain the cream before pouring it over the chocolate.
When it doesn't go to plan.
If your ganache is too stiff to whip, let it sit at room temperature for 15 minutes before starting the mixer.
If you accidentally over-whip and it becomes grainy, gently fold in a tablespoon of room-temperature cream by hand to regain the smooth consistency.
Always use a quality chocolate bar rather than chips, as chips contain stabilizers that prevent them from melting into a proper emulsion.
The ones that keep coming up.
Can I use low-fat cream?
No. You need the fat content of heavy cream to emulsify with the cocoa butter and hold the air you whip into it.
How long will it last?
Once whipped, it stays stable in the refrigerator for up to 3 days. Bring it back to cool room temperature before spreading.
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