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,
I’m looking to make this recipe vegetarian friendly by replacing gelatin with carrageenan powder. Do you know the right amount to substitute for the ganache? Also, do you have a good fruit ganache recipe that works well with carrageenan?
Thanks!
It can’t be swapped I’m afraid
Hi,
I just followed the directions in your book for the chocolate whipped ganache. I just found these directions. They differs from your book. Ie: warming the chocolate first, and heating all of the cream not a portion. Will i get the same results. Which is best? Thanks Mat.
Just two different techniques really – both work equally as well!
How do I prevent lots of air bubbles? When I’ve whipped ganaches in the past, I get a very bubbly texture that doesn’t pipe properly. Am I over whipping?
With these recipes there really won’t be many air bubbles at all
Hi Matt!! thank you for these recipes!
Oh my god, the smell of the infused coffee beans is heavenly!
Blending them…not so much..that was a bit messy 🙂 I think I found a bean upstairs!LOL! Worth it though!!
I’m making a “tiramisu”birthday cake for my husband and went off recipe and added some mascarpone to the coffee ganache…I’ll let it chill overnight and hopefully it will be stable enough to fill the cake!
I wanted to use the cream you have for your original tiramisu but thought it wouldn’t be as firm, fingers crossed this will work!
Sounds great!! Hope it’s perfect for the bday!
Hey, thanks for the yummy recipes! So, I made the vanilla bean ganache, but it came out super runny. What did I do wrong? Was my chocolate not good enough? Also, can I fix it and make it thicker by adding some melted chocolate? Thanks in advance!
Oh no! Did you add the gelatin?
Hi Matt
Many many thanks for all the recipes and the fun presentations!
I want to add some hazelnut praline to a whipped ganache to fill a chocolate cake!! Can’t decide between white or dark chocolate!! Any preference? Thank you 🥰
Oh! I would maybe spread the chocolate whipped ganache down then add a layer of praline rather than mixing together! just in case it affects the texture of the whipped ganache!
Hey Matt! I made both the vanilla and chocolate whipped ganaches and the flavors were perfect! My vanilla set beautifully overnight but the chocolate barely set at all. I noticed it has a much higher cream content than the vanilla and was curious if that played a part in it failing to fully set. Do you have any tips for the chocolate to help it set better?
Hi Kate – the cocoa solids from the chocolate make it set much firmer. Did you use the correct cocoa %?
Is the whipped vanilla ganache, from your Bake it Better book, suitable for layering a tiered chocolate cake. If not what would you suggest please?
It is for a wedding cake so need something reliable and that can be assembled the day before. Thank you.
I wouldn’t use it as a cake filling as I think it is a little on the sweeter side! I would recommend trying the vanilla cremeux on the website with a border of buttercream to keep it in!
Hi Matt,
Just wanted to clarify that you’d advise not to use this ganache to frost/cover large cakes with?
Not ideal no!
Hi, just wanted to clarify that you would not use this ganache to frost or cover cakes?
no!