Whipped Chocolate Ganache Filling or Frosting
Elevate your desserts with this decadent Whipped Chocolate Ganache Filling or Frosting, a luscious combination of rich semi-sweet or dark chocolate and velvety heavy cream. Perfect for frosting cakes, filling pastries, or piping onto cupcakes, this recipe yields a silky, cloud-like texture that’s packed with indulgent flavor. Optional additions like unsalted butter, vanilla extract, and a pinch of salt enhance its depth and shine, making it irresistibly smooth and glossy. With just 10 minutes of prep and a straightforward process, this versatile whipped ganache is easy to master yet delivers professional-level results. Whether you're crafting a show-stopping cake or simply topping a batch of cookies, this whipped ganache is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces semi-sweet or dark chocolate (chopped or chips)
- 1 cup heavy cream
- 2 tablespoons unsalted butter (optional, for richness and shine)
- 1 teaspoon vanilla extract (optional, for flavor)
- 1 pinch pinch of salt (optional, to enhance flavor)
Instructions
Place the chopped chocolate or chocolate chips in a heat-safe bowl. Set aside.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (bubbles forming around the edges). Do not let it boil.
Pour the hot cream over the chocolate. Let it sit for 2-3 minutes to allow the chocolate to soften.
Using a whisk or spatula, gently stir the mixture in small circles, starting from the center, until the chocolate is fully melted and the mixture is smooth.
If using, add the butter, vanilla extract, and a pinch of salt. Stir until the butter is fully incorporated and the ganache is glossy.
Allow the ganache to cool to room temperature, then transfer it to the refrigerator for 1-2 hours until it is firm but still soft to the touch.
Once chilled, use a hand or stand mixer with a whisk attachment to whip the ganache on medium speed until light, fluffy, and increased in volume (about 2-3 minutes). Be careful not to overwhip, as it can become grainy.
Use immediately to frost cakes, fill pastries, or pipe onto desserts. If it becomes too firm, allow it to come to room temperature and rewhip as needed.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 91.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
