Whipping Chocolate Ganache

Technical question. I make chocolate ganache all the time, but I always use it warm and pour it. I'd like to whip it and use it as a filling in a banana cake (can you imagine? LOVE the flavor profile of banana and dark chocolate), but I've looked up about 10 different recipes for whipped ganache and got about 10 different techniques!! Ack!

My biggest question: do I let it cool to room temperature right before I'm ready to use it and then whip it? Or do I let it set in the refrigerator overnight to get more firm and THEN whip it? I've seen different recipes that say to do it both ways (and they ALL have different ratios of cream to chocolate - what the...?? - I use equal amounts, usually 4 oz chocolate to 4 oz. of cream to top a cheesecake).

SO...tell me what's worked for you! Thanks!

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Permalink Reply by Pam Holland on May 17, 2011 at 8:40pm

Eileen, I use a 2:1 ratio, i.e., 2lbs chocolate 16 oz cream. I put my ganache in the refrigerator until it's fairly firm but still soft enough to move it with a wooden spoon. I then whip it until it the consistency I want (spreadable).

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Permalink Reply by Bela Duffley on May 17, 2011 at 8:46pm

I use the wilton one and it works perfect. I cup of whipping cream to a bag of chocolate melts. Heat cream and then add melts. stir, when all melted let cool. When cooled to room temp I beat it Like I was making whip cream. It goes into a mouse consistency. Hope this helps :-)

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Permalink Reply by jeri c on May 17, 2011 at 11:32pm

Eileen... I use 1cup heavy cream to 2 cups chocolate...the higher the cocoa content the better. I like the Yucatan Dark Chocolate http://www.globalsugarart.com/product.php?id=24717&name=Mercken... The candy melts work too but I just prefer the flavor of the Yucatan dark chocolate. Very creamy and not too sugary.

I heat the cream until it just starts to boil... pour it over the chocolate and let it set for a minute (you can put the chocolate in the microwave for a minute to soften it too before you put the cream on) after a minute stir and stir until all the chocolate pieces are melted and it will be runny. Put a piece of plastic wrap over the surface of the chocolate and let it set on the counter over night. The next morning you can whip it if you prefer or use it as is to ice and fill your cakes.

If you make white chocolate ganache you will need a 3 to 1 or a 4 to 1 ratio depending on the type of chocolate you use.

Whipping Chocolate Ganache

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