How to Make Whipped Chocolate Ganache Frosting
Made of 2 simple ingredients, this Whipped Chocolate Ganache Frosting is the most amazing frosting ever. You’ll never want to make any of those sugar-loaded chocolate frostings again. With nothing but pure chocolate flavor, it’s insanely delicious and easy to make!
You’ve probably tasted chocolate ganache before. You know, strawberries dipped in dark chocolate ganache or chocolate ganache drizzled over a chocolate cake. However, have you ever had chocolate ganache that’s been taken one step further and whipped into a creamy, insanely delicious frosting? If you haven’t, you’re in for a wonderful treat. Once you eat this Whipped Chocolate Ganache Frosting, you’ll leave all other chocolate frostings behind.
What’s the difference between whipped chocolate ganache and regular chocolate frosting?
- Regular chocolate frosting contains butter, chocolate, a small amount of cream, and LOTS of sugar.
- Whipped Chocolate Ganache is made with 2 simple ingredients, pure good quality chocolate, and heavy whipping cream. The result is a whipped frosting that has a pure, rich deep chocolate flavor and is not overly sweet.
What’s the best chocolate to use for whipped chocolate ganache?
The best chocolate to use for Chocolate Ganache is a good quality chocolate bar. I don’t advise using chocolate chips if you want the best pure chocolate flavor. My favorite is Ghirardelli 60% cacao 4-ounce bars. The bars are thin and easy to chop through. A serrated knife works best for this. I love the bittersweet chocolate but you can also use semi-sweet.
How to make chocolate ganache (thin and shiny ganache for pouring)
- Chop the chocolate into small chards with a serrated knife and add to a small bowl or measuring cup. In a medium bowl or measuring cup, heat the whipping cream in a microwave until it just begins to simmer. Small bubbles should form around the edges. Do not heat to boiling.
- Add the chocolate to the whipping cream and allow the mixture to sit for about 3 minutes without stirring.
- Using a spatula, slowly mix the chocolate and whipping cream together, using your spatula to go under the mixture and back up and around the sides of the bowl. It will take about 2 to 3 minutes before the chocolate and whipping cream are thoroughly mixed together.
Now you have successfully made Chocolate Ganache. This is perfect If you want a thin ganache for drizzling on top and over the sides of a cake or to use for dipping fruit. But why stop there?
How to make “whipped” chocolate ganache from regular chocolate ganache.
Allow the regular chocolate ganache to completely cool. I place it in the fridge for about 30 minutes or so. It should start to take on the consistency of thick custard.
Transfer the chocolate ganache to a large mixing bowl of a mixer fitted with the whisk attachment. Whisk on medium-high speed for about 4 minutes until the ganache becomes lighter in color and has thickened. It will take on a sheen-like appearance instead of shiny.
You’ve just made an incredible tasting frosting with just two ingredients, chocolate and whipping cream.
Use the ganache as you would any frosting and frost your favorite layer cake or 24 cupcakes. However, I suggest refrigerating the frosting until about 30 minutes before serving since it does contain whipping cream. Once you do remove it from the refrigerator, it holds up beautifully for several hours.
Pro tips for this recipe
- Use high-quality baking chocolate, such as Ghirardelli. Chop it into tiny pieces with a serrated knife. Do not use chocolate chips.
- Always use a 1:1 ratio of chocolate and whipping cream. Remember this tip and you can choose to make any amount of ganache you need for a specific recipe.
- Make sure the whipping cream is hot enough. It should be simmering but not boiling. There should be tiny bubbles forming around the edges of the cream. If it’s not hot enough, the chocolate will not melt. If the chocolate is not melting, pour the cream and chocolate into a small pan. Place the pan over a larger pan of simmering water. Heat over medium heat, stirring constantly with a spoon, until the chocolate is fully melted Make sure NO water splashes into the chocolate mixture or it will cause the chocolate to seize.
How to save a broken ganache
There are a few ways to fix a broken ganache. I’ll share them with you and tell you which one is my favorite.
Option #1: If you just made the ganache and it’s still warm, you can add a little more chopped chocolate to it and bring it back together rather quickly. However, beware more chocolate equals a thicker ganache.
Option #2: Whisk the ganache with an electric mixer on high speed until it brings it back together. This is not my favorite. I have tried this a few times with no success.
Option #3: (my favorite) Add about 2 tablespoons of heavy whipping cream to a saucepan and allow it to steam only. Remove it from the heat and start whisking in the broken ganache a little at a time. Once it’s all incorporated, whisk until smooth. I often place chocolate ganache in the refrigerator to cool then tend to forget about it for an hour. When I finally get it out of the refrigerator it has become broken. I simply use this option to fix it.Print
How to Make Whipped Chocolate Ganache Frosting
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 3 cups 1x
- Category: frostings
Whipped chocolate ganache frosting is made of 2 simple ingredients, good-quality chocolate and heavy whipping cream. The two of them get melted and mixed together and whipped into an insanely delicious frosting! You will never want those sugary frostings again.
- Four 4-ounce bars of good quality chocolate, finely chopped
- 2 cups, heavy whipping cream
- Add the whipping cream to a medium size microwavable bowl. Heat the whipping cream in a microwave until it just begins to simmer. There should be small bubbles forming around the edges. Do not allow the cream to boil.
- Add the chopped chocolate to the hot whipping cream. Allow the mixture to sit without stirring for about 3 minutes. Using a rubber spatula, slowly blend the chocolate into the cream until the chocolate has completely melted and is totally incorporated into the cream. This will take 2 to 3 minutes. I run the spatula across the underneath of the mixture and slowly come up the sides and into the middle, turning the spatula as I do. When the chocolate and whipping cream are well combined the result will be a dark shiny chocolate mixture. At this point you have now made chocolate ganache! Now take it one step further and turn it into whipped chocolate ganache.
- Allow the chocolate ganache to completely cool. I place it in the refrigerator to speed up the cooling process. Refrigerate for 15 minutes. Remove and stir it a few times with a spatula and return to the refrigerator. Allow it to chill for 15 additional minutes and check it again. Once the ganache is completely cool, transfer it to the mixing bowl of a stand mixture or hand mixer fitted with the whisk attachment. Beat on medium-high speed until the ganache becomes light in color and thick and creamy. It will also have more of a sheen instead of a glossy appearance.
- Refrigerate until ready to use. Gently mix the ganache a few times with a spatula before using.
- Use the ganache to frost a two-layer cake or up to 24 cupcakes. Refrigerate until about 30 minutes before serving. Once the ganache sits out it will stay stable for several hours. However, I don’t recommend leaving it out that long since it contains cream.
- This recipe calls for alot of chocolate. The ganache is enough to frost 24 cupcakes or one large cake. It can be halved to frost 12 cupcakes or 1 small cake.
- Always use a 1:1 ratio of chocolate to whipping cream. Remember this tip and you can choose to make any amount of ganache you need for a specific recipe.
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