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I just made a chocolate ganach recipe(I want it whipped):

9 oz. chocolate chips
16 oz. heavy whipping cream

I boiled the HWC and poured it over the chocolate and mixed it with my KA mixer. I placed in plastic bowl and covered it in saran wrap . How long should i put in it the fridge for to make it whip when it's done chilling.

TIA

that seems like a really high ratio of cream to chocolate (as in it won't get very firm) but i could be wrong! i'm no pro by any means. when i do ganache i usually do around 1 cup of cream to 18 oz. of chocolate chips. to speed up the firming process i put it in the fridge but only for about... 30-45 minutes at most. it seems to firm up fairly quickly for me. hope this helps. but i hope some pros come on and give their advice. i'd rely on theirs more than mine!

If she were making regular ganache, then, yes, the ratio of cream to chocolate would be too high, but she's making whipped ganache, which is more like chocolate whipped cream.

I can't give an exact time for the chill process. It could take a couple of hours or overnight. I generally chill mine overnight just because it's easier to make the mixture one day and whip it the next. If you need to chill it faster, put it in a larger container. The more surface area and the thinner the mixture is spread out the faster it will chill.

Thanks so much...you just saved me

oh ok thanks for the clarification between the two!