How to make whipped chocolate ganache!

Chocolate Ganache. *sigh*

Whipped Chocolate Ganache. *drool*

Doesn’t it sound like heaven? Ever since I discovered how ridiculously easy it is to make ganache, it has been my go-to for frosting cakes and cupcakes, as well as decorating.

My step-mom’s birthday was yesterday and she is a chocolate fiend. Can’t get enough! So I made her a devil’s food chocolate cake and put sugar free chocolate pudding between the layers. (I only had sugar free on hand) I will do another tutorial later about using pudding as a crumb coat and filler-it works great (Thanks, mommy for teaching me this trick!)

I decided to make whipped chocolate ganache to frost the cake, because for her birthday she deserved no holds barred chocolatey goodness!

Here is the very short list of what you need to make this wonderful treat:

  • 9 oz of chocolate
  • 8 oz of heavy whipping cream
That’s it! Follow my tutorial here which shows you how to heat the cream and melt the chocolate. It even has video!
Once you have followed those steps and melted the chocolate, put it into the fridge for about 20 minutes or so. The more it cools, the thicker it becomes. Using your handheld mixer begin to whip it and you will see the chocolate begin to lighten and fluff.
Whip to your desired consistency.

On this particular cake, I did not top it, which was very hard for me! However, I knew my step-mom would love every crumb and I hated to waste it.

I put on a crumb coat of frosting and then I grabbed my Wilton 104 decorating tip to try something I saw via a linky party (which I thought I had bookmarked but I did not! So if the gal who made the fabulous white ribbon cake sees this, please let me know so I can link you!!).

I was a little bit intimidated to try it, because I do not have a steady hand at all, especially doing this left-handed (I am a righty)! However, I decided to push forward. Worse case scenario is that I would have to whip out my frosting knife and flatten the decorations- no harm, no foul!

One thing I would recommend in hindsight would be to pop the ganache back into the fridge to chill it a bit more before you do the decorating. Obviously chocolate melts very fast and I found the heat from my hand was not helping matters while squeezing the ganache out of the decorator do-hickey (Yes, I did just call it a do-hickey. What else should I call it? It’s not a bag! :o) )

I would also suggest if you are not in a hurry that you chill the do-hickey in between decorating rows as you feel it warming up.

I was in a hurry when I did this cake, but honestly I was very happy with how it all turned out. The ribboned ganache looked gorgeous and I can’t even begin to tell you how good it all tasted together. The sugar free chocolate pudding really offset the sweetness of the cake and ganache; I think this will become a staple for me now.

Here is the finished result, I hope you enjoy it!

P.S. Linking up at all my favorite party place listed on my link party page, as well as a new place to kick up my heels —The Stewart Estate!

How to make chocolate ganache!

A lot of people find this yummy chocolate treat intimidating to make, but I kid you not, it is as easy as 1, 2, 3! Not only is it fabulous on cakes, it works on cupcakes, fruits, cookies– pretty much anything you can dream of!

There are a few things to keep in mind when choosing the chocolate to use for your desert. Mainly, how sweet is everything else involved? If you all ready have a fairly sweet treat to begin with, then I recommend using bitter-sweet chocolate, or half bitter-sweet and half semi-sweet

  • Ingredients
  1. 9 oz of chopped chocolate or chocolate chips
  2. 8 oz of heavy whipping cream
  3. A tablespoon of butter to put in your cream while on the stove – only if you choose to make your ganache shinier
  • Instructions
  1. Pour your cream into a saucepan on the stove over a medium high heat. When it begins to warm whisk it to keep it moving
  2. Dump your chocolate into a stainless steel bowl. You can use any type of bowl you choose, but the stainless steel keeps the chocolate mixture warm longer.
  3. Once the cream begins to boil (if you are going to put in the butter do so now, whisk thoroughly), pour it into your stainless bowl and whisk away. This is probably the hardest part, simply because you will be whisking for awhile.
  4. When the ganache is smooth and all of the chocolate is melted, continue to whisk to help it thicken up. See video 1.
  5. Take a spoon of ganache and drip it back into the bowl to check for consistency. You do not want it to be runny, but you do want it to still pour.
  6. Once it is ready, pour it over the cake. See video 2. I will often use a small measuring cup so I have control over how much goes on at a time. On this particular cake, I chose not to coat the sides with the ganache (which is wonderful!) but to let it drip down the sides. 
A few things you want to keep in mind is if you are pouring the ganache over a frosting, as I did in this tutorial, you want to make sure the cake has been kept cold in the refrigerator, otherwise the frosting might begin to melt and slide with the ganache, which you do not want.
I have poured ganache over several mediums: pudding (which makes a nice crumb coat for a cake-but when making it you only want to use HALF of what is calls for in milk and do not let it sit, apply once stirred together), buttercream frosting, and my favorite- cream cheese frosting.

  • You can use white chocolate as well, following the same steps above.
  • If you would like to whip your ganache, which looks lovely and tastes just as good, you would want to pop it into the fridge to help it cool for about 3-4 minutes. At that point take it out of the fridge and whip it with beaters until you achieve the desired fluffiness. I will often pour ganache over my cake and then use the left overs to whip and decorate with.