Whipped chocolate ganache frosting is decadent, rich, light, and silky all at the same time. Made just a few ingredients, chocolate ganache transforms into a mousse-like frosting for topping simple bakes and exquisite cakes alike.
Whipped Chocolate Ganache is primarily made with two ingredients: good quality chocolate and heavy cream. While sometimes spiked with vanilla, a pinch of salt, and a pad of butter, it’s the ratio of cream to chocolate that determines its purpose.
Chocolate ganache can take many different forms. Change the ratio of the ingredients and you can use it to glaze a torte, create homemade truffles, and of course, frost a cake.
It is known for being quite rich and decadent, but whipping ganache invites a fluffiness that makes it soft but with enough structure to cling to your favorite cakes.
Since chocolate is a solid, the whipped ganache will eventually set. The goal is to not over-mix the ganache and spread it while it is still silky smooth.
In fact, err on the side of undermixing (and definitely mix at least the last 30 seconds by hand for more control), as it continues to mix, set, and be agitated as you use it.
Baker’s Notes
- If you overmix the chocolate ganache and it turns grainy, try adding a tablespoon or two more of heavy cream. Gently stir to combine. If the ganache breaks, reheat the mixture over a double-boiler. You have to wait for the ganache to come back to room temperature, but it is better than throwing it out.
- The percentage of cocoa solids matters. This whipped chocolate ganache recipe is for semi-sweet chocolate, or anything around 60%. Do not substitute for milk or white chocolate or the ratios will be compromised.
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Whipped Chocolate Ganache
Ingredients
Whipped Chocolate Ganache Frosting
- 186 grams dark chocolate 60% to 65%, finely chopped
- 2 tablespoon unsalted butter diced
- 1 cup heavy cream
- 1 pinch salt
Instructions
Whipped Chocolate Ganache Frosting
- Place the chopped chocolate and butter in heat-safe bowl. Set aside.
- In a small saucepan, bring the cream up to a gentle simmer. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds then whisk until smooth. If any remaining lumps remain, heat the chocolate mixture over a double-boiler. Stir in the salt until combined.
- Allow the ganache to cool at room temperature until it thickens and resembles chocolate pudding, about 2 hours. When ready, whisk the ganache until it thickens and lightens in color and texture.
- Using an electric mixer, it should take no longer than 30 to 60 seconds until there is a noticeable change in texture. At this point, stop and switch to a ballon whisk. Stir by hand until the ganache is smooth and spreadable. Do not overmix. Use immediately.
[…] ganache can be a bit finicky. Read my tips and tricks for ganache here or see notes at the end of the recipe […]