How to Make Whipped Ganache
This is a versatile component for filling cakes or topping tarts. Unlike a standard pourable ganache, this takes on a matte, light texture that holds its shape under a piping tip.
Patience is your primary ingredient.
The ganache needs significant time in the refrigerator to crystallize properly. Do not rush this cooling stage, or you will end up with a liquid mess rather than a whipped structure.
- heavy-bottomed saucepan
- heat-proof mixing bowl
- fine-mesh sieve
- electric hand mixer or stand mixer with whisk attachment
- silicone spatula
What goes in.
- 8 ozsemisweet chocolate, finely chopped
- 1.5 cupsheavy cream (at least 35% fat)
Creating the foundation
Pour the hot cream over the chocolate and let it sit undisturbed for two minutes before stirring. Starting from the center and working outward ensures a smooth, glossy emulsion without incorporating too much air at this stage.
The method.
Heat the cream
Bring the cream to a gentle simmer in a saucepan. Look for tiny bubbles forming around the edges; do not let it come to a rolling boil.
Combine
Pour the hot cream over the chopped chocolate. Let sit for two minutes, then stir slowly with a spatula until completely smooth.
Chill
Press a piece of plastic wrap directly onto the surface of the ganache. Refrigerate for at least 4 hours, or until the mixture is firm to the touch.
Whip
Transfer the chilled ganache to a mixing bowl. Use an electric mixer on medium speed to whip the cream. Stop as soon as it looks like thick whipped cream and holds stiff peaks.
Other turns to take.
Milk Chocolate
Reduce the cream by two tablespoons to compensate for the higher sugar and fat content in milk chocolate.
White Chocolate
Reduce the cream by 1/4 cup. White chocolate is softer and requires less liquid to set.
When it doesn't go to plan.
If the mixture looks grainy after whipping, you have over-whipped it. Gently fold in a tablespoon of unwhipped cold cream to try and save the texture.
Always chop your chocolate into uniform, small pieces so it melts evenly.
Keep a close eye on the mixer; this goes from airy to broken and buttery in seconds.
The ones that keep coming up.
Can I rewhip it if it deflates?
Usually, no. Once the emulsion breaks, rewhipping will only turn it into a grainy, oily mess. It is best to use it as a glaze instead.
Does it need to be kept cold?
Once piped or spread onto a cake, it is stable at room temperature for a few hours, but it should be stored in the refrigerator if not serving immediately.