Whipped Chocolate Ganache
1 (12 ounce) package of semisweet chocolate chips
12 oz (1 ½ cups) heavy cream or whipping cream
Whipped Ganache Instructions~
Combine the chips and cream in a microwave safe bowl and heat in the microwave for one minute. Stir. Microwave 30 more seconds. Allow to sit for one minute. Stir. If it still needs it, microwave a small bit more.
Pour into a mixing bowl, allow to cool, cover with plastic wrap by pressing the plastic wrap onto the top of the chocolate or just leave uncovered, you don't want condensation forming on the plastic wrap and dropping onto the chocolate. Refrigerate until it begins to thicken (approximately 1 hour or so).
Remove from refrigerator and mix chilled mixture on medium speed until stiff peaks form (approx. 20 seconds). If mixture has become too hard, just leave it out on the counter for a little while, or sit bowl in some warm water briefly to bring to a workable temperature. Mixture must be chilled at time of mixing in order to whip properly.
** People just love this recipe! It is one of my favorite fillings. Don't forget to create a dam with your icing before filling with the whipped ganache. I refrigerate my ganache filled cakes until within an hour of serving. If you are making a small cake which requires very little filling, simply split the recipe in half. Enjoy!
Hi Melissa--I prefer to use this just as a filling, and to use the "simple spreadable ganache" recipe unwhipped as a frosting. I just haven't tried frosting a cake with it before--if you try it, let me know what you think!
My whipped ganache is kind of soft and meling to touch. Can I still use I or chill it for a Little bit.
If the ganache is too soft, you can always chill it to firm it up a little bit.
Is there a recipe for a white chocolate whipped ganache please
my ganache turned out a little to bitter
it turned out very runny please help
Hi Nicole, did you refrigerate the ganache to chill it before whipping? This could be the cause
Good filling for cupcakes???
hello! due to allergies i have tried something different for ganche. i use canned coconut milk. you can find it in the Asian section of the grocery or the mixed drinks section. if it has separated just hand whip it back together. i then use it the same as the cream. this gives me a dairy free recipe and i don't worry about refrigeration. i think this is a viable alternative! :)
I noticed the possibility for a link to "Simple Spreadable Ganache" but when I clicked on it I kept getting the message that it was "not found." When I typed the recipe into your search box I was told it was not found. In reading your comments I note that the ratio is 2:1 - chocolate to cream. Is that the only difference between this recipe and the Simple Spreadable variation?
Thanks Becky, I fixed it! You can click the link here also--
https://www.mycakeschool.com/recipes-tutorials/simple-spreadable-ganache/
This is a 2:1 ratio of chocolate to cream. You can use it to frost a cake, or you can even whip it for a whipped ganache that is a little firmer than this recipe. I like them both. ;0)
Hi.. I have an order for Saturday.. Would this filling hold up being out for 3 hours ?