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
Method
Bloom the gelatin + cold water and leave for 5 minutes.
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).
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.
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.
Once chilled, whisk to a medium/stiff peak then use immediately.
Bloom the gelatin + cold water and leave for 5 minutes.
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).
Add the chopped chocolate into a tall jug and pour over the hot cream. Leave for 2 minutes, then blend until smooth.
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.
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!
Roast the coffee beans for 3 minutes at 160C/320F.
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.
Bloom the gelatin + cold water and leave for 5 minutes.
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.
Blend the mixture for 10-20 seconds to break up the coffee beans.
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.
Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Hi Matt
Is this similar to namelake? And is there a way I can use this to frost a cake if it’s possible to lighten up the texture?
Thank you!
p.s. I enjoyed your Bake It Better book quite a lot!
Very similar to namelaka, but slightly thicker. I would probably not reccommend it for covering a cake though!
Hey Matt, can I use the same recipe to make milk chocolate ganache or will the ratios differ? Thanks!
The ratios are a little different. You will need more milk chocolate but I haven’t tested it myself. Maybe try 20% more chocolate in the recipe if using milk!
Hey chef,
Can we use this recipe to make milk chocolate ganache or would the ratios differ?
Thanks!
I haven’t tested it with milk but as the cocoa butter % is lower you would need more chocolate. Try adding 20% more and see if it sets enough!
Hi Matt, is the ganache suitable for eclair or cream puff? I live in SEA country (humid and hot weather) Thanks!
yeh totally!!
Hii Matt! I was thinking about using the coffee ganache as a mousse for a layer cake. I would use cake as a base and then put the coffee cream on top, making a thick layer, before putting the other piece of cake on top. Do you think that if I let the ganache sit in the freezer for some time (and how much time would you recomend) it would hold? I wouldn´t mind leaving the cake in the freezer (like a cold cake), just wanted to know if wouldn´t fall appart 🙂
As it is stabilised with gelatin it should hold well!
Hi Matt, I’ve followed your white ganache recipe and it did not work out. I’ve chilled it overnight but was not as stiff as yours. I tried to whip it and it did not whip at all. ( I used gelatin sheets x1 ) should I put more chocolate next time ? I’ve read usually ratio choco : cream is 1:2 but in your recipe it accounts for 285g total cream to 70g chocolate correct ? Could you help me please 🙏?
Hi Matt: I have just tried the whipped chocolate ganache recipe – AWESOME!! I now want to try the vanilla, but I don’t have access to vanilla pods. What amount of vanilla extract would be an appropriate substitution? Thank you.
1 1/2 tsp of vanilla bean paste would be great!
I can’t wait to try this. Especially for macarons. I’m wanting to add rose flavouring to the white chocolate recipe. How much would you add? Thanks!
I’m afraid I’ve never used it..maybe 1/4-1/5 tsp??
Hi,
This looks so delicious. What percentage of fat should the cream for the coffee ganache have? Would it work with vegan double cream as well? If yes, would it still be ok to keep it at room temperature for up to 6 hours? Thanks!
I wouldn’t recommend it with vegan alternatives. I usually use a 32% fat cream!
Hi Matt!
Thanks so much for this recipe. I made it and it turned out so lovely. I wanted to ado if I can rewhip the ganache after it’s already been whipped once and used? I’m wondering if it can be whipped again for another use, and if the texture or flavor changes. Any tips or experiences would be really appreciated!
Thanks!
I’m afraid once it has whipped it can’t really be whipped again as it will start to overwhip!
Hi Matt, I made this recipe but now have extra whipped ganache, should I rewhip it to use again? I’ve stored it in the fridge and want to use it again for a cake.
I’m afraid once you whip it you will need to use it then. It can’t really be whipped again
When using whipped ganache for fillings in cake. How long can it stay out for?
It will be fine at room temperature for a while! If I was decorating a cake with it, I would happily leave it at room temp for 6 hours
Can one use this as a filling in a cake?
you could!