How Do I Make Whipped Ganache??

Baking By Normita Updated 2 Feb 2010 , 7:01am by prterrell

Normita Posted 1 Feb 2010 , 7:46pm
post #1 of 13

It is going to be dark chocolate. I dont know if it is a 1:1 or 2:1 ratio? I know I have to stick it in the fridge and then whip it up to a smooth consistency. But can I also ice my cake with it too? Thanks icon_smile.gif

12 replies
prterrell Posted 1 Feb 2010 , 7:50pm
post #2 of 13

2 parts heavy cream to 1 part dark chocolate.
Whip once it is completely chilled.
Ices cakes great!

leah_s Posted 1 Feb 2010 , 8:04pm
post #3 of 13

1. Make ganache.
2. put in mixer bowl, attached whip to mixer.
3. turn mixer on. Wait.

Normita Posted 1 Feb 2010 , 8:19pm
post #4 of 13

Thanks girls!! Does it have to be in the fridge to set up or can I leave it room temp until it sets up?? Leah_s, I'm assuming you also mean a 2:1 ratio with cream and choco? I was wanting to fill my choco cakes with this and add some raspberry filling and also wanted to ice them with whipped ganache icon_smile.gif

msulli10 Posted 1 Feb 2010 , 8:30pm
post #5 of 13

I use an immersion blender to mix up the cream/chocolate mixture. Then I leave it at room temperature over night and the next day it is nice and thick and luscious.
It is very spreadable at room temperature. If you put it in the fridge, you will have to let it come to room temperature before you can spread it on the cake.
I use it for filling and for icing my cakes. YUM!

prterrell Posted 1 Feb 2010 , 9:48pm
post #6 of 13

I find it whips faster if you chill it first.

Sagebrush Posted 2 Feb 2010 , 2:40am
post #7 of 13
Quote:
Originally Posted by prterrell

2 parts heavy cream to 1 part dark chocolate.
Whip once it is completely chilled.
Ices cakes great!




Wait... I thought it was 2 parts chocolate to 1 part heavy cream. Did I have it backwards?

prterrell Posted 2 Feb 2010 , 4:33am
post #8 of 13
Quote:
Originally Posted by Sagebrush

Quote:
Originally Posted by prterrell

2 parts heavy cream to 1 part dark chocolate.
Whip once it is completely chilled.
Ices cakes great!



Wait... I thought it was 2 parts chocolate to 1 part heavy cream. Did I have it backwards?




The OP is making whipped ganache, not setting ganache.

leah_s Posted 2 Feb 2010 , 4:49am
post #9 of 13

And I always thought the classic ganache was equal parts cream and chocolate.

prterrell Posted 2 Feb 2010 , 6:22am
post #10 of 13

That's the ratio I use, too, Leah_S. I suppose if you wanted a super-firm truffle center you could do 2 parts chocolate to 1 part cream...

Sagebrush Posted 2 Feb 2010 , 6:57am
post #11 of 13
Quote:
Originally Posted by prterrell

The OP is making whipped ganache, not setting ganache.




Wow... in all the threads I've read about the whipped chocolate ganache, this is the first time I've seen a difference in the ratios for whipped vs. poured. Thank you for that!

I asked because I was wanting to use this on a cake next week, too, but now I think it would probably be a better idea to just stick with chocolate buttercream until I get a chance to test it out.

*sigh* it sounds so yummy!

prterrell Posted 2 Feb 2010 , 7:01am
post #12 of 13

It IS yummy and very easy!

prterrell Posted 2 Feb 2010 , 7:01am
post #13 of 13

Remember: the ratios are by weight, not volume!

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