Whipped Dark Chocolate Ganache

This is a recipe for all the chocolate lovers out there! Rich, silky, and decadent dark chocolate ganache whipped until its light, fluffy, and spreadable. This is SO good! The best part? This recipe is only two ingredients and uses chocolate chips! No need to go to the store.

whipped ganache piped into a glass bowl with a piping bag of ganache on a marble board

I know we’ve posted other frosting recipes (like our american buttercream) but this is the best one ever.

No, I’m not kidding. This is one of my absolute favorite frosting to use. It’s rich, silky flavor compliments anything from cakes, cupcakes, brownies, heck even just dip your pretzel’s into it. I mean, i just eat this by the spoonful.

The texture is so light, fluffy, and decadent. There’s really no way to describe this whipped ganache other than perfect!

what is whipped ganache?

Whipped ganache is exactly the same thing as a ganache. If you don’t know what ganache is then, all you need to know is ganache is a fancy french word that basically means chocolate and cream that’s been melted together. See? Not too scary.

So, a whipped ganache is ganache that has been mixed at a very high speed for a brief perio of time to become a very thick but also light and airy frosting.

how to make whipped ganache

First, gather your ingredients. This is super simple because ganache is a simple 1:1 ratio. If you don’t know what that means then, in simple english, the chocolate and milk will always be equal amounts.

a measuring cup of heavy cream and a bowl of chocolate chips on a marble board

In a small pot, add the cream and place over a low heat until it just barely starts to bubble/boil. Do not let the cream come to a full rolling boil. Watch this cream like a hawk and stir occasionally.

heavy cream in a small sauce pot on a marble board

Once the cream is heated, pour the cream over the chocolate chips. Cover the bowl and let it stand for about 15 minutes.

After the fifteen minutes are up, remove the cover and mix together using a rubber spatula.

ganache in a glass bowl on a marble board

Once the chocolate and cream have been mixed together, transfer the mixture into a large pan and cover with plastic wrap. Make sure the plastic wrap is touching the surface of the ganache. Place in the fridge for 2-3 hours, or until thickened significantly.

So, now that your ganache has thickened, transfer to a mixer (or into a bowl and use a hand mixer). Beat the ganache for 10-20 seconds, or until light and fluffy.

See, super easy to make and literally the most amazing thing you’ll ever eat.

why is my whipped ganache grainy

Ah, the joys of working with chocolate. There are so many things that can go wrong but when things are right, they are so right!

The reason your whipped ganache is grainy is because your cream probably became much too hot. Depending on how hot your cream was is what determines the severity of the graininess of your chocolate.

But do not fret! There is a way to fix this.

how to fix grainy whipped ganache

Well, now that we’ve learned the importance of cream temperature, let me tell you how to fix it!

The best way is to reheat the whipped ganache.

No, i’m not kidding.

Place the grainy whipped ganache into a sauce pan and turn on a very low heat. The lowest your stove can go! From there, use a whisk and gently stir until the chocolate is totally melted again.

Once melted, pour back into a bowl and cover with plastic wrap. Let the ganache sit in the fridge for 1-2 hours. Add back into the mixer or, use a hand mixer to gently whip back to a whipped ganache.

Ta-da! All fixed.

whipped ganache with a grey napkin and a piping bag

can you pipe whipped ganache

Absolutely! That’s why this is the highest tier of frostings. It’s holds so much better than a buttercream, the flavor is unmatched, and it’s just overall the superior frosting.

This can hold almost any shape you can dream of! It makes beautiful swirls for a cupcake or a cake. Let us know what you decide to do in the comments below!

does whipped ganache need to be refrigerated

Yes and no. After you finished using the frosting, I recommend putting it in the fridge until it’s needed again. That being said, it can be left out on the counter for a day or so.

Of course, the ganache will stiffen up and/or harden. If it’s been sitting for a few days, I recommend re-whipping it to let it become light and fluffy again.

You can also freeze ganache! It will keep in the freezer for about three months.

whipped ganache in a glass bowl on a marble table

expert tips:

  • Don’t let your cream get to hot!
  • This recipe uses Hershey’s dark chocolate chips but you can use whatever chocolate chips you personally like.
  • Don’t over beat the frosting! It literally takes about 10 seconds using a mixer.
  • The ganache will last a few weeks in the fridge and a few months when frozen.
  • Make this ahead of time. It will take a few hours to let the ganache set so keep that in mind.
  • When mixing the milk and chocolate chips, don’t use a whisk! You don’t want air bubbles in the ganache. make sure you use a rubber spatula.

When you make this Whipped Dark Chocolate Ganache recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.

whipped ganache piped into a glass bowl with a piping bag of ganache on a marble board

Whipped Dark Chocolate Ganache

Traci
Rich, silky, decadent, and smooth! This whipped dark chocolate ganache is a chocoholics dream.
No ratings yet
Prep Time 5 mins
Inactive Time 1 hr 15 mins
Total Time 1 hr 20 mins
Course Frostings
Cuisine American
Servings 4 cups
Calories 235 kcal

Ingredients
 

  • 4 cups chocolate chips
  • 4 heavy cream

Instructions

  • Place chocolate chips in a heatproof glass bowl. Set aside.
  • Pour cream into a 2 quart saucepan and heat over medium heat until it just starts to bubble around the edges.
  • Remove cream from heat and pour over chocolate chips.
  • Let stand 15 minutes.
  • Stir until smooth and creamy.
  • Place a piece of plastic wrap over the bowl and press down until it touches the top of the chocolate.
  • Refrigerate for 1 hour or until set.
  • Remove from refrigerator and whip with the whisk attachment on a handheld mixer for 10-15 seconds, or until fluffy.

Notes

  • Don’t let your cream get to hot!
  • This recipe uses Hershey’s dark chocolate chips but you can use whatever chocolate chips you personally like.
  • Don’t over beat the frosting! It literally takes about 10 seconds using a mixer.
  • The ganache will last a few weeks in the fridge and a few months when frozen.
  • Make this ahead of time. It will take a few hours to let the ganache set so keep that in mind.
  • When mixing the milk and chocolate chips, don’t use a whisk! You don’t want air bubbles in the ganache. make sure you use a rubber spatula.

Nutrition

Serving: 1Calories: 235kcalCarbohydrates: 28gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 8mgSodium: 7mgFiber: 3gSugar: 24g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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