Whipped Dark Chocolate Ganache
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, cupcakes, eclairs, pies, tarts and more.
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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.
If you are a ganache lover like me, you'll love my easy milk chocolate ganache, Whipped White Chocolate Caramel Ganache, white chocolate ganache and whipped pistachio ganache.
Why You Should Try This Recipe
- Make it using just one bowl, which means less washing up.
- It is very easy to make and does not require much baking skills.
- The smooth and creamy texture makes it easy to use when cake decorating or filling desserts.
- It adds a delicious chocolatey flavor to desserts.
- If you leave it to set, it can be whipped to make chocolate ganache frosting.
Ingredients
See the recipe card for full information on ingredients and quantities.
The dark chocolate ganache ratio is 2:1.
- Dark chocolate: Use good-quality dark chocolate with a high amount of cacao. This is 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: For this recipe, use heavy cream or whipping cream. Do not use low-fat cream, as this will affect the texture of the ganache.
Tips and Substitutions
- Dark chocolate: Select good-quality chocolate for the best results.
- Heating: Do not heat the ganache for 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 use a microwaveable bowl.
- Butter: Some 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 a heatproof bowl and saucepan.
- Add-ins: You can also add different flavorings, such as almond 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 Whipped Dark Chocolate Ganache
- Chop the dark chocolate and add it to a mixing bowl.
2. Then, pour in heavy cream and heat the mixture in the microwave for 30 seconds.
3. Stir the mixture.
4. Heat the bowl in the microwave for 30 seconds.
5. Repeat the previous step until the chocolate has melted.
6. Mix the melted chocolate and cream until fully combined. Mix the ganache continuously until it cools and use it as frosting, filling, a glaze, or sauce or dip.
Whipped Dark Chocolate Ganache
7. To make the whipped dark chocolate ganache, cover it with plastic wrap once it has melted and been mixed properly. Make sure the plastic wrap touches the ganache, as this will prevent air bubbles.
8. 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.
9. Add the whipped, easy chocolate ganache to a piping bag and prepare to frost birthday cakes, Dubai Chocolate Cake, Christmas Chocolate Reindeer Cupcakes and your favorite desserts!
Recipe FAQs
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.
To make the best ganache, select dark chocolate with 60% cacao. This will give the ganache a smooth texture and rich chocolatey flavor.
If it is made incorrectly or with the wrong type of dark chocolate, it can taste bitter. For the best results, follow the recipe and use high-quality dark chocolate with 60% cacao. Dark chocolates with a high amount of cacao have a sweeter taste.
More Delicious Frosting Recipes
Whipped Dark Chocolate Ganache
Equipment
- 1 Hand held whisk optional
- 1 Spatula
Ingredients
- 400 g dark chocolate chopped see notes
- 200 g heavy cream
Instructions
- 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.
Sounds great . No butter, and no sugar? I'll make this for great.
Use this luscious dark chocolate ganache to frost your favorite desserts!