Whipped Chocolate Ganache Frosting

5 from 2 votes

Whipped Chocolate Ganache Frosting

Made with a combination of dark chocolate, heavy cream, and gelatin, whipped chocolate ganache frosting is a light and creamy way to decorate or fill your favorite cakes and pastries.

Prep Time15

Waiting Time8

Total Time8 15

Course: Dessert

Cuisine: French

Servings:

Calories: 547kcal

Author: Katalin Nagy

Equipment

Ingredients

300 g Dark Chocolate good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets
300 g Heavy cream 36% fat - to heat up
4.5 Gelatin sheets 1.7g / sheet so overall 4.5*1.7g=7.6g gelatin - SEE NOTES BELOW FOR A GELATIN FREE VERSION
450 g Heavy cream 36% fat - use it cold

Metric - US Customary

Instructions

Place finely chopped high-quality semi-sweet chocolate (eg. Callebaut 811 Dark chocolate callets) into a microwave-safe bowl, and semi-melt in the microwave.
Soak gelatin sheets in cold water while heating the first part of the cream (300g / 1¾ cups) just until simmering.
Squeeze excess water from the gelatin sheets and stir them into the hot cream.
Pour warm cream over the chocolate, let the two sit for a minute then stir and/or blend together.
Pour in cold cream (450g / 2cups) and stir together.
Place the chocolate ganache into a shallow bowl or container and cover the entire surface with plastic wrap to avoid skin forming on top. Refrigerate overnight (8 hours).
The next day, gently whip it for a 1-2 minutes and use it according to the recipe. Do not over whip as it can become greasy.
Use it according to the recipe or store refrigerated for 2-3 days

Video

Notes

Ingredient notes:

Measure your ingredients with a Digital scale for accuracy.
Good quality chocolate (eg. Valrhona, Callebaut) will make the best whipped chocolate ganache.
Use high fat content heavy cream (36%).
You can easily substitute 4,5 gelatin sheets by using the same amount of gelatin powder (7.6g). For agar-agar, follow conversions according to the package instructions

Baking technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Make sure you do not attempt to use the ganache before it sets, respect the 8 hours of chilling time.
When whipping up the ganache, you have to be super gentle. Either use your stand mixer on low speed for about 1 minute, or even better if using a less powerful electric hand mixer for 1-2 minutes. Chocolate ganache can be very easily overwhipped, in which case, the cream will curdle and turn greasy.
To turn this dark chocolate whipped ganache, into milk or white chocolate whipped ganache, you will need a higher white/milk chocolate ratio vs cream. I recommend about 400-500g (instead of 300g dark chocolate) depending on the cocoa butter % of your milk / white chocolate.
To make this whipped ganache without gelatin, you will need a higher chocolate:cream ratio as in that case the thickening ingredient will be the chocolate only. Semi-melt 300g (1¾ cups) Dark chocolate, heat up 200g (¾ cup) heavy cream, pour cream over the chocolate, stir, then pour in a further 200g (¾ cup) cold heavy cream. Let it set for 8h refrigerated, then whip it up as directed in the recipe card. This cream will be sweeter and less light due to the higher chocolate:cream ratio.

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