This decadent Whipped Ganache is the easiest Chocolate Frosting you will ever make. You only need 2 ingredients to make this Whipped Chocolate Ganache, with no sugar and no butter!
Place the Cooking Chocolate in a heat-proof mixing bowl. If using a chocolate bar, finely chop it first.
Place the Cream in a small saucepan and turn on low heat. Bring to a simmer then remove from the stove (see note 1)
Pour about 2/3 of the hot cream over the Chocolate and leave to melt for 2 to 3 minutes without touching it. Then using a spatula, stir together in small circular movements starting from the centre of the bowl and slowly making your way towards the edges. You should get a thick ganache (see note 2).
Add the rest of the hot cream (see note 3) and stir again until all the chocolate has melted and the ganache is thin and shiny.
Cover with plastic wrap touching the surface of the ganache and place in the fridge to rest for at least 2 hours, preferably overnight. Once it is very cold, the ganache should have thickened and hardened.
Transfer into the bowl of your mixer and whip on medium speed, slowly increasing to high speed. Stop as soon as the cream starts to stiffen (see note 4). Use straight away or store in the fridge for up to two days (see note 5).
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Notes
Disclaimer: I highly recommend using the measurements in grams and ml for more accuracy and a better result.Yield: this recipe will make about 2 cups or 400 grams of Whipped Ganache. If you need more or less, simply use the 1:3 ratio (or the recommended ratio for the type of chocolate below) to increase or decrease the quantities.Ingredients Note:Chocolate: I used a 70% Dark Cooking Chocolate for this recipe, with a ratio of 1 chocolate to 3 cream. If using Milk or White Chocolate, the ratios are different:
Dark Chocolate: 100 grams of chocolate for 300ml of cream (1 part chocolate to 3 parts cream)
Milk Chocolate: 100 grams of chocolate for 250ml of cream (1 part chocolate to 2,5 parts cream)
White Chocolate: 100 grams of chocolate for 240ml of cream (1 part chocolate to 2,4 parts cream)
You need to use proper Cooking (or Baking) Chocolate or Couverture Chocolate - using eating chocolate will result in a grainy whipped ganache.Cream: make sure the cream you use has a minimum fat content of 30%, or it will not whip.Instruction Notes:
Make sure the cream is not boiling or you might burn the chocolate.
You will probably still have a few unmelted chunks of chocolate, it's normal.
If the rest of the cream is not hot anymore, slightly reheat it before adding it to the chocolate. If you still have unmelted pieces of chocolate after adding all the hot cream, you can finish it over a double-boiler/bain-marie or in the microwave (no more than 15 seconds at the time to avoid burning the chocolate).
It is very easy to over-whip the ganache as the cream will stiffen very quickly. I highly recommend stoping and checking the consistency as soon as the ganache seems to get stiff, then continue whipping for a few seconds at the time only if needed until you reach the desired consistency. It is better to under-whip than over-whip the ganache or it will become grainy.
Take it out of the fridge for 5 to 10 minutes to get back to room temperature before using it or it will be too hard to pipe. You might want to slightly loosen the cream with a whisk before using it as well.