Hmmmm....I've used this ganache recipe warm and it is delish. So I wanted to try it whipped. I've been beating it for about 10 minutes now and nothing. Is this recipe "whip-able"? I let it cool till room temp before whipping.

http://cakecentral.com/cake_recipe-4953-9-Chocolate-Ganache-III.html

I would put it in the fridge and let it get cold, then try to whip. did you use heavy whipping cream or just heavy cream?

thats my only suggestion - sorry I don't have a definate answer for you!!

good luck!

Heavy whipping cream....I'll try the fridge for a bit and see. Thanks

I just know that heavy whip whips better when its really cold - you may try putting your beaters in the fridge too.

My ganache consists of heavy whip and choc chips (equal parts) - i have made white chocolate and caramel that way - let them cool a little then into the fridge for about an hour or so and then whip away - always worked for me, so hopefully the chill will work for you.

let me know if it works.

Deffinantly refrigerate it. Whipped Ganache will fall if it gets warm, it needs to be kept relatively cold.

Cooling it down more helped. It whipped to a pudding like consistency. Does it ever get fluffy?

mine does, but like i said, i only use chocolate and heavy whip - equal amounts.

set your bowl in a bowl of ice and whip away it will get thick. watch or it will get too thick.

set your bowl in a bowl of ice and whip away it will get thick. watch or it will get too thick.

Hi

I've made whipped ganache using the Whimsical Bakehouse recipe, which uses a different ratio, and it did whip up fluffy (more like a thick mousse). The one time I tried to whip an equal parts ganache, I did not get the nice fluffy texture. In case you don't have it, here is the WBH recipe (it's delish!): Hope this helps!

Whipped Chocolate Ganache

Melt in a bowl over hot water 1/2 lb semisweet chocolate
In a saucepan, bring to a boil 1 qt heavy cream.

Whisk 1/3 of the cream into the chocolate until smooth. Slowly whisk in the remaining cream. Refrigerate overnight. Whip until stiff. Yields 4 3/4 cup when whipped.

(my note: I've also made this by just pouring the hot cream over unmelted chocolate and it works just the same...mixing after the chocolate has melted a bit).