Name: Small Batch Whipped Chocolate Ganache
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: American

Small Batch Whipped Chocolate Ganache cover

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Small Batch Whipped Chocolate Ganache

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Instructions

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Instructions

Using a sharp knife, roughly chop the semisweet chocolate until you have chunks the size of peas or smaller. (This will allow the chocolate to melt more easily.) Transfer the chocolate to a medium heatproof mixing bowl and set aside.

Then, pour the cream into a small saucepan. Bring the mixture to a gentle simmer, stirring often. Don't let it come to a boil.

Once the cream is hot, pour it over the chocolate and let it sit for about 3-4 minutes. Then, stir the ganache with a rubber spatula until it's very smooth.

Let the ganache cool at room temperature for about 30 minutes, or until it's the consistency of canned frosting. If it's not thickening, refrigerate it for a few minutes, but don't let it harden.

Once the ganache is thickened, use a stand mixer or hand mixer with a whip attachment to whip the ganache into stiff peaks, about 1-2 minutes. Use the ganache immediately on cupcakes, brownies, as cake filling, or however else you'd like!

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Tips & Tricks (5)

Chop Chocolate into Uniform Pieces 🍫
Cut your chocolate bar into small, even pieces (roughly pea-sized) to ensure consistent melting and prevent lumps in your ganache.
Heat Cream Until Just Steaming ♨️
Bring cream to a gentle simmer with small bubbles forming around the edges—don't boil—for optimal chocolate emulsification without breaking the mixture.
Wait Before Stirring 🕐
Let the hot cream sit on the chocolate for 1-2 minutes before stirring to allow residual heat to gently melt it, resulting in a silkier texture with fewer air bubbles.
Chill Before Whipping ❄️
Refrigerate your cooled ganache for at least 30 minutes (or up to 2 hours) until it reaches soft-peak consistency, which ensures proper volume and a light, fluffy texture when whipped.
Use Room Temperature Chocolate 🌡️
If using chocolate chips instead of a bar, let them sit at room temperature for 10 minutes before using to improve their melting behavior and create a smoother final ganache.