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.
I’m wanting to use this to fill my Swiss roll, which will need to be frozen as I’m making them in advance. Will the ganache freeze and thaw okay?
yes! Stabilised with gelatin makes it perfect for thawing.
Hello, Matt! I’m making vanilla, chocolate, pistacio, and passion fruit macarons. I like your vanilla and chocolate ganache recipes (among others – thank you so much for sharing your gifts/talents). Do you suggest using whipped -or- unwhipped ganache for the macaron fillings?
Thanks Again!
Steve
I would say regular ganache as whipped ganache is a little too light for a macaron filling!
Hi Matt,
The whipped ganache looks amazing. How long would it last in the fridge after it’s whipped and would it still hold or could it be whipped again. Thank you
Once you whip it, you can’t really whip it again and get the same texture. It should hold nicely on a dessert once whipped and chilled!
I’m so excited to comment on my first forum. I think it has to do with aging and finding passion in baking. Anywho I’m here and I’m ready to make a ganache!
<3
Hey Matt,
I was wanting to use the vanilla whipped ganache just to pipe some rosettes on a Raspberry White Chocolate cake. I was wondering how long in advance could I use the ganache to pipe before presenting the cake. It would be stored in the fridge until needed.
Yes it will be fine stored in the fridge once piped!
Hi Matt,
How would incorporating fruit or nuts work,i.e. a strawberry whipped vanilla ganache or pistachio?
Thank you
Christina
If i wanted to make fruit or pistachio I would probably use a new recipe rather than adapt this im afraid