Nothing beats this smooth, Whipped Dark Chocolate Ganache! Make it with two ingredients and prepare it in less than ten minutes. This ganache can be used to top, frost and fill desserts such as doughnuts, cakes, eclairs, pies, tarts and more.
Chocolate lovers gather around! This dark chocolate ganache is one of my favorite dessert fillings because it is decadent, indulgent and delicious. Plus, it is versatile and can be used for many different desserts.
What I Love About this Recipe
Honestly, I can't think of anything bad about this ganache recipe and it is my go-to filling for many reasons:
- Make it using just one bowl, which means less washing up.
- It is very easy to make and does not require much baking skills.
- Make it in the microwave quickly rather than on the stove.
- The smooth and creamy texture makes it easy to use when decorating or filling desserts.
- It tastes and smells amazing. I always have to stop myself from finishing it as I make it.
- It adds a delicious chocolatey flavor to desserts.
- This is a great chocolate ganache for cake.
- If you leave it to set, it can be whipped to make chocolate ganache frosting.
- The ingredients are inexpensive.
The dark chocolate ganache ratio is 2:1.
- Dark chocolate: Use good-quality dark chocolate with a high amount of cacao. This is really important to get the desired results. I have made this recipe using different types of dark chocolate and the texture and taste of the ganache are affected when using lower-quality chocolate.
- Heavy cream: Use heavy cream or whipping cream for this recipe. Do not use low-fat cream as this will affect the texture of the ganache.
- Mixing bowl
- Electric whisk (if you decide to whip it)
- Plastic wrap
Some people prefer to make ganache with butter because it looks shinier. To do so you'll need a 2:1 ratio of chocolate and challenge butter to get the best results. Melt these two ingredients on a stove using the heatproof bowl on a saucepan method.
You can also add different flavorings such as almond extract or orange extract to give your ganache a twist. I combined orange extract with chocolate ganache to make this delicious Chocolate Orange Cake.
How to make Dark Chocolate Ganache
- Chop the dark chocolate and add it to a mixing bowl. Then, pour in heavy cream.
2. Heat in the microwave for 30 seconds and stir.
3. Repeat the previous step until the chocolate has melted. Mix the melted chocolate and cream until fully combined.
4. Mix the ganache continuously until it cools and use it as frosting, filling, a glaze, or as a sauce or dip.
Whipped Dark Chocolate Ganache
5. To make the whipped dark chocolate ganache, cover the ganache with plastic wrap once it has melted and been mixed properly. Make sure the plastic wrap is touching the ganache as this will prevent air bubbles.
6. Let the ganache set at room temperature for 5-6 hours. It is probably best to refrigerate for 2 hours if the weather is hot. If the ganache is too firm once it has been removed from the fridge, leave it out at room temp for 10-30 minutes, depending on the weather, then use a handheld whisk to whip it for 2-3 minutes or until spreadable. The more you whisk, the lighter it will become, so don't whisk it too much if you want a dark ganache.
7. Add the whipped, easy chocolate ganache to a piping bag and get ready to frost your favorite desserts!
Tips and Tricks
- Dark chocolate: Select good-quality chocolate for the best results.
- Heating: Do not heat the ganache for longer than 30 seconds as you don't want the chocolate to burn. If your microwave has high heat, you may want to warm it for 20 seconds instead.
- Mixing: Mix the heavy cream and chocolate as much as possible between intervals. This will ensure that you get that notorious smooth and silky texture.
- Bowl: Make sure the bowl is clean as you don't want the taste of the ganache to be affected and make sure you use a microwaveable bowl.
Yes. Dark chocolate can be combined with heavy cream to make a decadent, smooth ganache. You can also make white chocolate ganache, milk chocolate ganache and more.
Select dark chocolate with 60% cacao to make the best ganache. This will give the ganache a smooth texture and rich chocolatey flavor.
It can taste bitter if it is made incorrectly or with the wrong type of dark chocolate. Follow the recipe and use high-quality dark chocolate with 60% cacao for the best results. Dark chocolates with a high amount of cacao have a sweeter taste.
Yes. Chocolate ganache gets harder as it cools so it is important to work quickly.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Whipped Dark Chocolate Ganache
- mixing bowl
- Hand held whisk optional
- 400 g dark chocolate chopped see notes
- 200 g heavy cream
- Add chocolate chunks to a large bowl.
- Pour in double cream.
- Heat for 30 seconds in the microwave and stir.
- Repeat this step until the chocolate mixture is smooth and fully combined.
- Continue to mix and allow the ganache to cool down then frost, fill and glaze your favorite desserts.
For Whipped Ganache
- Continue from the previous step and leave the mixture to cool. Cover the ganache with plastic wrap and make sure the plastic wrap is touching the ganache to prevent air bubbles.
- Refrigerate ganache for 2 hours or leave to cool for 5-6 hours depending on the weather.
- Then whisk for 2 minutes or until spreadable. Use to frost cakes or as desired.