Whipped Chocolate Ganache Frosting
Made with a combination of dark chocolate, heavy cream, and gelatin, whipped chocolate ganache frosting is a light and creamy way to decorate or fill your favorite cakes and pastries.
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Dark Chocolate (good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets)
- 300 g Heavy cream (36% fat - to heat up)
- 4.5 Gelatin sheets (1.7g / sheet so overall 4.5*1.7g=7.6g gelatin - SEE NOTES BELOW FOR A GELATIN FREE VERSION)
- 450 g Heavy cream (36% fat - use it cold)
Instructions
- 1
Place finely chopped high-quality semi-sweet chocolate (eg. Callebaut 811 Dark chocolate callets) into a microwave-safe bowl, and semi-melt in the microwave.
- 2
Soak gelatin sheets in cold water while heating the first part of the cream (300g / 1¾ cups) just until simmering.
- 3
Squeeze excess water from the gelatin sheets and stir them into the hot cream.
- 4
Pour warm cream over the chocolate, let the two sit for a minute then stir and/or blend together.
- 5
Pour in cold cream (450g / 2cups) and stir together.
- 6
Place the chocolate ganache into a shallow bowl or container and cover the entire surface with plastic wrap to avoid skin forming on top. Refrigerate overnight (8 hours).
- 7
The next day, gently whip it for a 1-2 minutes and use it according to the recipe. Do not over whip as it can become greasy.
- 8
Use it according to the recipe or store refrigerated for 2-3 days