Name: Small Batch Whipped Chocolate Ganache
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 ounces good-quality semisweet chocolate; 0.5 cup heavy whipping cream

Small Batch Whipped Chocolate Ganache cover

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Small Batch Whipped Chocolate Ganache

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Ingredients

Warning0 allergens identified

Small Batch Whipped Chocolate Ganache

4 ounces good-quality semisweet chocolate

½ cup heavy whipping cream

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!

Nutrition

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Tips & Tricks (5)

Chop Chocolate Finely ✂️
Cut your chocolate bar into small, uniform pieces before adding hot cream to ensure even melting and a silky smooth ganache texture without lumps.
Heat Cream, Not Boil 🔥
Warm the heavy cream until it steams and tiny bubbles form around the edges, but never let it boil—this prevents grainy texture and ensures proper emulsification with the chocolate.
Rest Before Whipping ⏱️
Allow the ganache to cool to room temperature (about 15-20 minutes) before whipping; this prevents over-mixing and gives you better control over the final texture and volume.
Use a Bar Over Chips 🍫
Opt for quality chocolate bars rather than chips, as they contain less stabilizers and emulsifiers, resulting in a richer, more luxurious whipped texture and superior mouthfeel.
Whip to Soft Peaks 🥄
Stop whipping when the ganache reaches soft peaks (it holds shape but tips curl over slightly)—overwhipping causes graininess and breaks the silky emulsion.