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, 16-ounces, 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 recomment 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.
- Category: frostings
Keywords: whipped chocolate ganache, chocolate ganache, chocolate frosting, frosting,