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!
Wrecipe to the letter?ha did i do wrong?mine turned out runny,followed the
Hi Asproella--I'm sorry to hear that-- did you chill the ganache a little before whipping? It should be at least fairly thick to begin with after being chilled--and then it doesn't take very long at all for the color to lighten and consistency to become fuller/fluffier. I wonder if yours was still a bit to warm to whip properly?
I left it in hte fridge for hours?
It also had a lot of condensation on the cling wrap when i took it out of the fridge?
When you removed it from the refrigerator, was it runny at that point? It should thicken up when cooled. If I'm in a hurry sometimes I will even put the chocolate in a shallow casserole dish to get it to cool off more quickly. I wish that I could have seen it--I haven't had this happen before.
I have a cake delivery thats 2 hour drive. Obviously the cake cutting will not be upon arrival but after the dinner .. how long can I leave this filling (cake filled with it) out ?
Hmmm....with a 1:1 ratio of chocolate to cream like this one, I would say that several hours sitting out is fine....I don't know that I would go with a day or two as with other ganache recipes.
A 2:1 ratio (chocolate to cream) as in our Simple Spreadable Ganache recipe I would feel more comfortable with leaving out for a day or so. This recipe (the 2:1 ratio) can also be whipped --it just isn't quite as light as this recipe due to the additional chocolate.
Thanks, Melissa. I am making a cake ths weekend and the client wanted chocolate mouse filling but it will be covered in fondant. The compromise will be your whipped chocolate ganache!
Hi, does this need to be refrigerated or can it be left out once on the cake?
Hi Jasmin– Yes, I would refrigerate this ratio of chocolate to cream as it is a 50/50 ratio of chocolate to cream.
If you would really rather be able to leave the cake out for several hours or overnight, I would go with our “Simple Spreadable Ganache” recipe– but whipped. This is a 2:1 ratio of chocolate to cream which is less perishable. So, you would just make it as the recipe calls for, but whip it once it has thickened
Sorry, didn't know BeBe was logged in.....this is Melissa
Thanks for that, And thanks for your quick responses as always. Looking forward to new videos, I think I watched most of them in the first week!
Can this be used to frost a cake with or only as a filling? Or would you recommend the 2:1 ratio to do a whipped ganache to frost a cake with?