Whipped Chocolate Ganache

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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!

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  1. Hi Angela, if your cake is chilled and it is out for three hours I think it would be fine because it would take a while for the cake to come to room temperature. The Simple Spreadable Ganache in the recipe section has a higher ratio of chocolate to cream, making a bit less perishable . It can also be whipped for a whipped ganache. I would use that one since you want it to sit out for 3 hours.

  2. Hi Joan--I wasn't sure on how/if the ratio of chocolate to cream would change- but I googled to find that Wilton has a whipped ganache recipe for candy melts~

    If you try it, let us know what you think! ;0)

  3. Hi Justine-- You can create a dam with whatever you are using for your frosting. I used to make all of my dams a super stiff consistency, but I personally find that it's not necessary to do that anymore. So, in some of my older videos, you'll see me working with a very stiff dam...but in my newer ones, I do not.

    However, I usually do pipe a circle just within the edge of my cake layers to contain whatever frosting or filling I am using. It also helps to prevent air pockets from forming beneath the surface of the frosting by filling in the gaps between the layers.

    Another option is to simply not take your filling all the way to the edge of your cake layers. That way, when you assemble the layers, the filling will not ooze out from the sides.

    I hope this helps!

  4. Hi Melissa- Can this recipe be made into a white chocolate whipped ganache by subbing out the chocolate for white chocolate baking bar chocolate? Same quantities? Thank you.

  5. Hi Paula-- The ratio for white chocolate whipped ganache would be different as white chocolate is a bit runnier. (For example, our "spreadable" ganache frosting calls for 2:1 ratio of chocolate to cream for semisweet & dark chocolate ganache, and 3:1 for white chocolate ganache.)--

    For this whipped recipe, I would experiment with something closer to 2:1 ratio of white chocolate to cream rather than the 1:1 ratio that this recipe calls for.

  6. Will this fill one cake? I need to fill a 10 in. an 8 in. and a 6 in. How much will It take and will It work on a stacked cake? Thanks.

  7. Hi Julia, I think this makes approximately 3 cups. Depending on the height of your tiers you may need to double the recipe. For using as a filling, do not spread all the way to the edge or it will spill out as you stack the tiers. You may want to pipe a dam with your frosting and then fill in the ganache. We like to use the Simple Spreadable Ganache to frost a cake and this recipe as a filling.

  8. I use the Wilton candy melts often when I make ganache. I've always had good results. Sometimes add a little coffee flavoring. Yummy.