Best 4 Whipped Chocolate Ganache Recipes
Welcome to the delectable world of chocolate ganache, a luscious and versatile culinary creation that has captured the hearts of dessert enthusiasts worldwide. In this comprehensive guide, we will embark on a journey through the realm of ganache, exploring its rich history, mastering its techniques, and indulging in a tantalizing array of recipes that showcase its versatility. From the classic chocolate ganache to its variations infused with flavors like coffee, caramel, and fruit, this article will provide you with the knowledge and inspiration to elevate your desserts to new heights of indulgence. Whether you are a seasoned pastry chef or a home cook seeking to impress your loved ones, prepare to immerse yourself in the world of chocolate ganache and discover the endless possibilities it holds.
Check out the recipes below so you can choose the best recipe for yourself!
WHIPPED WHITE CHOCOLATE GANACHE
Quick, easy frosting recipe. Very rich and easy to pipe onto a cake of your choice. For regular ganache, skip the cooling and whipping. Pipe onto cakes.
Provided by Kayla
Categories Desserts Frostings and Icings Chocolate
Time 4h13m
Yield 20
Number Of Ingredients 2
Steps:
- Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
- Beat ganache with electric mixer until stiff peaks form.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.5 g, Cholesterol 20.1 mg, Fat 10.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 23.5 mg, Sugar 10.2 g
WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
WHIPPED CHOCOLATE GANACHE
If you cool chocolate ganache and whip some air into it, you get a fluffy frosting that's easy to pipe and full of deep chocolate flavor. What's not to like?
Provided by LauraF
Categories Desserts Frostings and Icings Chocolate
Time 1h40m
Yield 20
Number Of Ingredients 5
Steps:
- Bring cream to a boil in a medium saucepan. Add chocolate; let stand for 10 minutes without stirring. Add coffee, vanilla extract, and salt. Stir slowly in concentric circles until ganache is smooth and glossy.
- Cool to room temperature, stirring occasionally, about 15 minutes. Refrigerate until chilled through, 1 to 2 hours.
- Whip ganache with an electric mixer until soft, fluffy, and lighter in color. Be careful not to overwhip, or you'll end up with stiff, grainy chocolate 'butter' that's hard to pipe.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 5.4 g, Cholesterol 16.7 mg, Fat 7.2 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 34.1 mg, Sugar 4.1 g
ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Make sure the heavy cream is very cold before whipping it. This will help it to whip up quickly and smoothly.
- Whip the heavy cream until it forms stiff peaks. This means that the cream will hold its shape when you lift the whisk out of the bowl.
- Add the melted chocolate to the whipped cream gradually, while mixing constantly. This will help to prevent the chocolate from seizing.
- If the ganache is too thick, you can thin it out with a little bit of milk or cream.
- If the ganache is too thin, you can thicken it up by chilling it for a while or by adding a little bit of melted chocolate.
- Ganache can be used to frost cakes, cupcakes, and other desserts. It can also be used as a filling for pastries and chocolates.
- Ganache can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Whipped chocolate ganache is a delicious and versatile dessert topping that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you like it rich and chocolatey or light and fluffy, there is a ganache recipe out there for you. So next time you are looking for a special dessert topping, give whipped chocolate ganache a try.
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