Whipped Chocolate Ganache



  1. Start this frosting at least 4 to 6 hours in advance of when you need to use it.
  2. Whisking constantly, bring heavy whipped cream to a boil in a medium saucepan.
  3. Remove from heat and whisk in chocolate.
  4. Cover and let stand for 10 minutes.
  5. Whisk until perfectly smooth. Scrap bottom of pan with spatula to make sure all chocolate is melted.
  6. Cover and chill for at least several hours. (The ganache can be refrigerated for up to 5 days.)
  7. To use, beat on low to medium speed just until the ganache is thickened and begins to hold a shape; do no overbeat.
  8. Use immediately.
  9. Refrigerate unused portions.


If you whip the ganache until it is too stiff, warm a spatula with hot water to help in spreading.

This is enough frosting for one 2-layer cake.

The ganache can be refrigerated for up to 5 days.

Note: This is a lighter version of chocolate ganache. A thin layer over a cake will be enough to satisfy a "frosting fiend". It is hard to go back and make a powdered sugar frosting after tasting whipped chocolate ganache.

Categorized in

Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).