Whipped Chocolate Ganache
This light and airy chocolate ganache is one of the easiest frostings you can make! It has a STRONG chocolaty flavor and a cloud like fluffiness.
This chocolate ganache gives clouds a serious run for their money in the fluffiness field! While there’s no bigger fan of chocolate buttercream than me, whipped chocolate ganache takes the prize just because it’s easier to make and only requires 2 ingredients.
You also can’t beat the chocolate flavor in ganache. It’s a lot more rich, complex, and pronounced because we use real chocolate instead of cocoa powder!
This recipe was developed from our chocolate ganache recipe. That post goes into more detail about working with ganache, so be sure to check it out first!
Chocolate to cream ratio:
Most ganache recipes call for a 1:1 ratio of cream to chocolate (even our chocolate ganache for frosting calls for that as well).
When it comes to whipped ganache, I actually like to use a smidge more cream to make it slightly fresher. I find a 1:1 ratio can kind of make the ganache taste too chocolaty (never thought I’d say that in my life)!
That being said, if you like a nice punch of chocolate flavor, feel free to use a 1:1 ratio. If you like an even milder chocolate flavor, you can up the ratio of cream even more. The recipe below is just what I’ve found to be the perfect ratio for my taste.
I want you to take this post as more of a how to and less of an exact recipe. It’s kind of hard to go wrong when you have chocolate and cream!
How to make whipped chocolate ganache:
Depending on what ratio you decide to go with, you may need to slightly tweak your method (which I go into detail about below).
1. Combine cream and chocolate in a heat safe bowl. Heat in your microwave or over a bain-marie until the chocolate is melted.
2. Cool. First to room temperature, then chill completely in the fridge. Heavy cream needs to be cold to make it easier to whip!
3. Whip. Unless you want a serious arm workout, use electric beaters! Beat until light and fluffy!
You can use this exact method if you’re making your ganache using a 1:1 ratio of chocolate to cream, or up to a 1:2 ratio of chocolate to cream. If you’re using less chocolate and more cream, I’ve found that the ganache can get a bit grainy when you try to heat it because of the excess liquid.
In that case, I would recommend adding a small amount of cream to your chocolate (about 1:1), heating to melt the chocolate, and chilling it as instructed above. Then, add whatever remaining cream you’d like, and whip normally!
Either way, I really wouldn’t recommend adding more than a 1:2 ratio of chocolate to cream because it just dulls the chocolate flavor way too much! It’ll end up being more on the whipped cream side of things and less on the whipped ganache side!
How to store whipped ganache:
What’s nice about whipped ganache is the fact that it’s more stable than just plain whipped cream (thank you, chocolate). You can keep whipped chocolate ganache at room temperature (stored in an airtight container or plastic bag) for up to 3 days. You can also store it for up to 1 week in the fridge.
If you do keep your whipped ganache in the fridge, it’ll stiffen up quite a bit. If it’s too stiff to work with, set it out at room temperature to soften before piping or frosting!
If you liked this whipped chocolate ganache, check out some of these similar recipes!
Whipped Chocolate Ganache Recipe
- 8 ounces semi-sweet Baker's or couverture chocolate, finely chopped
- 1 & 1/4 cups heavy cream
- In a medium sized, heat safe bowl, combine chocolate and heavy cream. Heat the mixture in your microwave or over a bain-marie until melted. For the microwave, heat on full power for 30 seconds. Take the bowl out and give it a stir. Continue heating in 10 second intervals, pausing after each interval to stir, until the chocolate is fully melted and you have a smooth mixture. For the bain-marie, fill a pot with 1 inch of water. Bring the water up to a very gentle simmer and place your bowl of chocolate/cream over the pot. Make sure the bottom of the bowl doesn't touch the water! Heat low and slow, stirring occasionally, until the chocolate is melted and you have a smooth mixture.
- Set the ganache aside to cool to room temperature. Once cooled, cover and chill in the fridge until cold (about 1 hour).
- Pour your ganache into a large bowl. Beat the ganache using an electric mixer (or by hand if you want a serious workout!) until light and fluffy.