Whipped Chocolate Ganache Filling/Frosting
This recipe makes a delicious and creamy ganache filling that's light as air, not too intense, and will definitely bring you to chocolate heaven! It is also very easy to make, can be made ahead,, and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. The recipe by Alice Medrich, the dark chocolate goddess, makes enough to fill and frost a 3-layer cake.
$9–$12 (depending on chocolate brand)
Equipment
- Medium Mixing Bowl – Heatproof, for melting chocolate.
- Heavy Saucepan: – For heating cream.
- Whisk or Spatula – To mix chocolate and cream.
- Electric Mixer – To whip chilled ganache.
- Measuring Cups & Spoons – For accuracy.
Ingredients
- 6 oz best-quality bittersweet chocolate (I use 72%; see Notes below.)
- 4 tsps sugar optional
- 2 cups heavy cream
Instructions
- Place the chopped chocolate in a medium-size bowl.
- Heat the heavy cream and sugar (if using) in a large heavy saucepan over medium-high heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and gently stir until the chocolate is mostly melted.
- Let stand for 15 minutes to make sure that all of the chocolate is melted.
- Stir the ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead.)
- When you are ready to assemble the cake (and NOT before), whip the ganache until it's stiff enough to hold a nice shape and seems spreadable. (Don't overwhip; overwhipped ganache looks granular, so watch carefully.)
- Spread the whipped ganache immediately, as it will firm as it sits.
Notes
- If using 50 – 60% bittersweet chocolate, use 8 oz of chocolate and omit sugar. If using 60 – 64% chocolate, use 7 oz of chocolate and omit sugar. If using 66 – 72% chocolate, use 6 oz of chocolate and add the optional sugar to give the ganache a bit of lift.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with chocolate gaze, chill the filled cake for at least an hour (up to 2 days) before glazing.
Nutrition
Calories: 480kcalCarbohydrates: 8gProtein: 4gFat: 49gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 154mgSodium: 37mgPotassium: 129mgSugar: 9gVitamin A: 1999IUVitamin C: 1mgCalcium: 90mgIron: 0.1mg
Tried this recipe?Let us know how it was!
