Quick answer: pour 1 cup of hot heavy cream over 8 oz of finely chopped dark chocolate, stir until smooth, chill until cold, then whip for 1-3 minutes until it lightens in color and holds peaks. Stop as soon as it is fluffy.
Ratios
| Chocolate | Chocolate : cream (by weight) | Result |
|---|---|---|
| Dark (semi-sweet or bittersweet) | 1 : 1 | Rich, pipeable frosting |
| Milk or white chocolate | 2 : 1 | Pipeable frosting; these set softer, so they need more chocolate |
| Any chocolate, light style | About 1 : 2 | Airy, mousse-like filling; chill overnight before whipping |
There are two styles. A chocolate-rich ganache whips into a dense, pipeable frosting. A cream-rich ganache (about twice as much cream as chocolate) whips into a light, mousse-like filling, but it must be chilled overnight first. Milk and white chocolate contain less cocoa solids and set softer than dark. Treat these ratios as starting points; chocolate brands vary.
How to make it
- Chop the chocolate finely and put it in a heatproof bowl.
- Heat the cream until it just starts to simmer and pour it over the chocolate. Wait 2 minutes.
- Stir from the center outward until smooth and glossy.
- Press plastic wrap onto the surface and refrigerate until completely cold.
- Whip on medium speed until it turns paler and holds its shape. This takes 1-3 minutes.
Fixing problems
- Grainy or split: overwhipped. Warm a third of it gently, stir it back in until smooth, chill and whip briefly.
- Will not thicken: not cold enough, or too much cream. Chill longer.
- Too stiff to spread: let it stand at room temperature for a few minutes.
Uses
- Frosting cupcakes and layer cakes
- Filling macarons, cream puffs and tarts
- Piping onto brownies and cheesecakes
Flavors
- A pinch of salt and ½ tsp vanilla
- 1 tsp instant espresso dissolved in the hot cream
- 1 tbsp liqueur stirred into the warm ganache (adults)
- Orange zest infused in the hot cream, then strained
Lighter options: chocolate whipped cream and whipped cream frosting.
For glazes, drips and truffles, see the classic chocolate ganache ratios.
Frequently asked questions
What is whipped ganache?
Chocolate ganache (chocolate melted into hot cream) that is chilled and then whipped until light, fluffy and pipeable.
Why did my whipped ganache turn grainy?
It was overwhipped or whipped while too cold and firm. Warm it gently, stir until smooth, chill again and whip more briefly.
How long does ganache need to chill before whipping?
Until completely cold, usually at least 2 hours for a thick ganache and overnight for a softer, cream-rich one.
Is whipped ganache stable at room temperature?
For a few hours in a cool room. It contains cream, so keep the finished cake refrigerated and bring it out shortly before serving.
