Whipped ganache takes regular ganache and turns it into a light and fluffy chocolate lovers dream!
Whipped ganache is much like a mousse but without added eggs. I love making whipped ganache to lighten a heavy, decadent ganache. Makes a really great option for frosting a cake! If you use dark chocolate then it’s really low in sugar as well.
Whipped ganache CAN get grainy if you whip it too much so don’t over do it.
How to make whipped ganache
Making whipped ganache is pretty simple! Simply heat your cream and pour it over your chocolate and let it sit for 5 minutes. I like to do this in the bowl of a stand mixer so that after five minutes you can attach your paddle attachment and let it mix until smooth and creamy.
Add in your rum, salt and vanilla and let cool to a peanut butter consistency. Letting it mix slowly with the paddle attachment actually helps it cool down.
Then switch to your whisk attachment and whip for a couple of minutes until it’s light and fluffy! Soooo good on top of cupcakes or using for a frosting or filling inside cakes.
Whipped Ganache Recipe
- 8 oz semi-sweet chocolate good quality, at least 60% cocoa
- 8 oz heavy whipping cream
- 1 pinch salt
- 1 tsp vanilla extract
- Weigh out chocolate and chop into small pieces if needed. Place into the bowl of a stand mixer.
- Heat cream in a saucepan until it just starts to steam.
- Pour cream over chocolate and make sure it's completely covered. Let stand 5 minutes.
- Attach paddle attachment to stand mixer and mix at low speed until cream and chocolate are combined.
- Let mixture cool at room temperature until it's a peanut butter consistency. Do not place in the fridge.
- Add 1 tsp vanilla, a pinch of salt. Attach the whisk attachment to the mixer.
- Mix on medium until all the ingredients are incorporated, then turn the mixer up to high for 2-3 minutes, until ganache is light and fluffy.