Whipped Ganache 101

Whipped Ganache 101



Here are three whipped ganache recipes that you need in your repertoire! 

This cream recipe changed the game for me when I discovered it. The texture is SO smooth, and because it has been stabilised, it is amazing for piping without splitting really quickly. I love to pipe these on top of brownies, or use as a frosting on top of a cake or cupcakes.

I’ve played with the quantities and have made the perfect whipped vanilla ganache, whipped chocolate ganache and whipped coffee ganache. You don’t need a stand mixer for these recipes, just a hand blender will suffice.

Follow my video and step-by-step recipes to make these three flavours of whipped ganache.

Want more Ganache recipes? Check out my Ganache 101 recipes and video here


 


 

Ingredients


For the Vanilla Whipped Ganache
 200 g Double / Heavy Cream (a)
 85 g Double / Heavy Cream, Cold (b)
 1 Vanilla Pod
 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water
 70 g White Chocolate, Chopped
 70 g Mascarpone
For the Chocolate Whipped Ganache
 300 g Double / Heavy Cream (a)
 200 g Double / Heavy Cream, Cold (b)
 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water
 120 g Dark Chocolate, Chopped (60-70% Cocoa Solids)
For the Coffee Whipped Ganache
 200 g Double / Heavy Cream (a)
 120 g Double / Heavy Cream (b)
 35 g Whole Coffee Beans
 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water
 110 g White Chocolate, Chopped
Shop the equipment

Method


Vanilla Whipped Ganache
1

Bloom the gelatin + cold water and leave for 5 minutes.

2

In a saucepan over medium heat, heat the cream (a) and add the vanilla. Once hot, remove from the pan from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).

3

Add the chopped white chocolate and mascarpone into a tall jug and pour the hot cream over the top. Leave for 2 minutes, then blend until smooth.

4

Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Put in the fridge for 6 hours or ideally overnight.

5

Once chilled, whisk to a medium/stiff peak then use immediately.

Chocolate Whipped Ganache
6

Bloom the gelatin + cold water and leave for 5 minutes.

7

In a saucepan over a medium heat, heat the cream (a). Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).

8

Add the chopped chocolate into a tall jug and pour over the hot cream. Leave for 2 minutes, then blend until smooth.

9

Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.

10

Once chilled, whisk to a medium/stiff peak then use immediately.

Note - if you find your chocolate cream is quite stiff the next day, it may be the higher cocoa solids - you can simply leave it at room temp until it softens and it is a pipeable consistency (1-2 hours). Then just add it straight into a piping bag without whisking it, and use immediately!

Coffee Whipped Ganache
11

Roast the coffee beans for 3 minutes at 160C/320F.

12

Add the beans and cream (a) to a saucepan and cover the top of the pan tightly with clingfilm. Heat over a medium heat and once it is steaming and the clingfilm has puffed up, turn the heat off and infuse it for 30 minutes.

13

Bloom the gelatin + cold water and leave for 5 minutes.

14

Remove the cling film from the saucepan and add in the remaining cold cream. Bring the mixture to a gentle simmer then stir in the gelatin to dissolve it.

15

Blend the mixture for 10-20 seconds to break up the coffee beans.

16

Add the chocolate into a tall jug and pour over the hot coffee cream through a sieve. Leave for 2 minutes, then blend until smooth.

17

Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.

18

Once chilled, whisk to a medium/stiff peak then use immediately.

Ingredients

For the Vanilla Whipped Ganache
 200 g Double / Heavy Cream (a)
 85 g Double / Heavy Cream, Cold (b)
 1 Vanilla Pod
 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water
 70 g White Chocolate, Chopped
 70 g Mascarpone
For the Chocolate Whipped Ganache
 300 g Double / Heavy Cream (a)
 200 g Double / Heavy Cream, Cold (b)
 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water
 120 g Dark Chocolate, Chopped (60-70% Cocoa Solids)
For the Coffee Whipped Ganache
 200 g Double / Heavy Cream (a)
 120 g Double / Heavy Cream (b)
 35 g Whole Coffee Beans
 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water
 110 g White Chocolate, Chopped
Shop the equipment

Directions

Vanilla Whipped Ganache
1

Bloom the gelatin + cold water and leave for 5 minutes.

2

In a saucepan over medium heat, heat the cream (a) and add the vanilla. Once hot, remove from the pan from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).

3

Add the chopped white chocolate and mascarpone into a tall jug and pour the hot cream over the top. Leave for 2 minutes, then blend until smooth.

4

Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Put in the fridge for 6 hours or ideally overnight.

5

Once chilled, whisk to a medium/stiff peak then use immediately.

Chocolate Whipped Ganache
6

Bloom the gelatin + cold water and leave for 5 minutes.

7

In a saucepan over a medium heat, heat the cream (a). Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).

8

Add the chopped chocolate into a tall jug and pour over the hot cream. Leave for 2 minutes, then blend until smooth.

9

Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.

10

Once chilled, whisk to a medium/stiff peak then use immediately.

Note - if you find your chocolate cream is quite stiff the next day, it may be the higher cocoa solids - you can simply leave it at room temp until it softens and it is a pipeable consistency (1-2 hours). Then just add it straight into a piping bag without whisking it, and use immediately!

Coffee Whipped Ganache
11

Roast the coffee beans for 3 minutes at 160C/320F.

12

Add the beans and cream (a) to a saucepan and cover the top of the pan tightly with clingfilm. Heat over a medium heat and once it is steaming and the clingfilm has puffed up, turn the heat off and infuse it for 30 minutes.

13

Bloom the gelatin + cold water and leave for 5 minutes.

14

Remove the cling film from the saucepan and add in the remaining cold cream. Bring the mixture to a gentle simmer then stir in the gelatin to dissolve it.

15

Blend the mixture for 10-20 seconds to break up the coffee beans.

16

Add the chocolate into a tall jug and pour over the hot coffee cream through a sieve. Leave for 2 minutes, then blend until smooth.

17

Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.

18

Once chilled, whisk to a medium/stiff peak then use immediately.

Whipped Ganache 101