Whipped chocolate ganache is fudgy, rich, fluffy, and is a chocolate lover’s favorite. The simple mixture of chocolate and cream transforms into a decadent frosting in less than 30 minutes.
Dark chocolate buttercream is our go to for frosting on chocolate cake. But I am really loving how this whipped ganache turned out and how easy it is considering it’s made with a simple mixture of melted chocolate and cream. Most chocolate frosting calls for cocoa powder, butter, and sugar, along with a few other ingredients, so the ganache idea actually simplifies the process even further.
- semi-sweet chocolate chips – be careful when choosing the type of chocolate. You’ll want one that is high quality so that it doesn’t seize or curdle during the melting process.
- heavy whipping cream – do not swap for whole milk. Heavy whipping cream, with a higher fat content, is what gives the ganache that rich flavor and ultra smooth texture.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Use our fluffy chocolate ganache to frost the best chocolate cupcakes, to add between layer cakes, or fill cream horns. It also pairs well with any soft chocolate cake recipe and can be used in place of chocolate buttercream.
Substitutions and Variations
- Chocolate bars – bars of chocolate can be used in place of chips. Be sure to chop it into small pieces so it melts faster and more evenly.
- Whipped Dark chocolate ganache – use dark bittersweet chocolate chips with up to 70% of cacao.
- Whipped white chocolate ganache – use high quality white chocolate chips like Ghirardelli.
- Dairy Free/Vegan ganache – replace the whipping cream with full-fat canned coconut milk, which can be found on the canned food aisle or the ethnic food aisle at your local grocery store.
PREP: In a small saucepan, warm cream over medium heat until steaming.
Step 1: Place the chocolate chips (or chopped chocolate) in a medium bowl. Pour the hot cream over top and cover with a plate for 2-3 minutes. This contains the heat and softens the chocolate chips.
Step 2: Whisk the chocolate and cream until it’s glossy and has a smooth texture. Cover with a piece of plastic wrap and chill in the refrigerator until the ganache has set.
Step 3: Beat the ganache at medium speed using a hand mixer until stiff peaks form and it’s fluffy.
Pro Tip: If you don’t want to use the frosting immediately, re-beat with the mixer after storing to make it fluffy again.
SERVE: Transfer to a piping bag for decoration or store for later.
Whipped Chocolate Ganache Recipe Tips
- Whipped ganache can be mounded, piped, or spread.
- Because ganache is made with 2 simple ingredients, it’s important to use good quality chocolate for the flavor and to avoid grainy ganache.
- This frosting recipe will cover a layered round cake. For a sheet cake, I would double or triple the recipe.
- You can also use the whisk attachment and add the melted chocolate and cream to the bowl of a stand mixer instead of whisking by hand. Once it has set, whip with the whisk or paddle attachment.
- Some like to use a 1:1 ratio of cream and chocolate. We found that using more chocolate and a little less cream yielded the best results because it’s spreadable and pipeable. The ratio will make a difference in the firmness of the finished ganache.
- When using a piping bag, we like the #1M or star tip.
- As ganache warms up it will be glossy, but when it’s super cold it will have a matte finish.
- If the temperature is too warm, it will be come soft and melty. Be sure to keep frosted baked goods out of the sun.
- A double boiler can be used, but the chocolate melts just as good by heating the milk on the stovetop or in the microwave and then pouring it over the chocolate in a standard mixing bowl.
To make 1 bar of chocolate, it takes about 400 cacao beans. -Whitaker’s Chocolate
The main difference is in the texture. Traditional chocolate ganache is smooth and dense, ideal for a glossy chocolate layer, while whipped ganache is light and airy, suitable for a fluffier, mousse-like texture in frosting or filling.
Leftover ganache can be refrigerated in an airtight container for up to 5 days or stored on the countertop in colder temperatures. You can also freexe it for up to 1 month. Thaw in the refrigerator, then mix with an electric beater until it reaches the desired consistency.
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Whipped Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 1 ½ cups heavy whipping cream
- Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a large bowl. Cover with a plate for 2-3 minutes to contain the heat and allow the chocolate chips to soften.
- Whisk until the mixture forms a smooth, glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through.
- With a hand or electric mixer, beat the solid ganache until it is fluffy and forms stiff peaks.
- Store in an airtight container on the countertop (cooler temperatures) or in the refrigerator for up to 5 days. Freeze for up to 1 month. Thaw in the refrigerator and rebeat with an electric mixer.