Stable 2 Ingredient Whipped Chocolate Ganache Frosting
A rich but light chocolate frosting made from chocolate and cream, then whipped into a fluffy pipeable texture that is perfect for cakes cupcakes pastries and homemade s more desserts.
Equipment
- Small saucepan
- Heatproof bowl
- Whisk
- Silicone spatula
- Hand mixer or stand mixer
- Digital kitchen scale
- Piping bag optional
Ingredients
Base
- 12 ounces finely chopped dark chocolate about 60 to 70 cacao, 340 g
- 1 ½ cups heavy cream 360 g
Optional flavor add ins
- 1 teaspoon vanilla extract 5 g
- ¼ teaspoon fine salt 1 g
Optional variations
- 1 tablespoon honey 21 g, for a slightly softer smoother finish
- ½ teaspoon espresso powder 1 g, for deeper chocolate flavor
Classic s more flavor option
- Use 8 ounces dark chocolate 225 g, and 4 ounces milk chocolate, 115 g, in place of all dark chocolate
Instructions
- Place the finely chopped chocolate in a heatproof bowl. Make sure the pieces are small so they melt evenly.
- Pour the heavy cream into a small saucepan and heat over medium heat until it is steaming and small bubbles appear around the edges. Do not let it boil.
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 to 2 minutes so the chocolate can soften fully.
- Begin whisking from the center of the bowl and slowly work outward until the ganache turns smooth glossy and fully combined.
- Stir in the vanilla extract and salt, if using, until evenly mixed.
- Cover the bowl and refrigerate for 1 to 2 hours, or until the ganache is thickened to a scoopable texture. It should feel cool and soft, not runny and not hard.
- Using a hand mixer or stand mixer, whip the chilled ganache on medium speed until it becomes lighter in color, fluffy, and able to hold soft peaks. This usually takes 1 to 3 minutes depending on temperature and mixer strength.
- Stop mixing as soon as the ganache is smooth and pipeable. If you keep going too long, it can turn grainy or stiff.
- Use right away for piping or spreading. If it becomes too soft while working, chill it for 10 to 15 minutes, then continue.
Notes
Chef tips
Use finely chopped chocolate for the smoothest texture.
The chilling step is what makes whipping work, so do not skip it.
Stop mixing when the frosting looks airy and soft. Over mixing is the fastest way to make it grainy.
If the ganache feels too firm after chilling, let it sit at room temperature for 5 to 10 minutes before whipping. Substitutions A blend of dark and milk chocolate gives a softer sweeter flavor that works especially well for s more desserts.
You can stir in espresso powder for a deeper chocolate note.
Honey makes the final frosting a little softer and silkier. Variations For a lighter classic flavor, use part milk chocolate.
For a darker richer finish, use all dark chocolate.
For plated desserts, add a pinch more salt to sharpen the chocolate flavor. Storage and reheating Store whipped ganache in an airtight container in the refrigerator for up to 4 days.
There is no true reheating step for this frosting. If it becomes too firm in the refrigerator, let it sit at room temperature for 10 to 15 minutes, then stir gently or briefly rewhip. Make ahead guidance You can make the ganache base up to 24 hours in advance and keep it chilled. Whip just before serving or piping for the best texture.
If already whipped, store chilled and rewhip very briefly only if needed. Serving ideas Pipe onto cupcakes, spread onto layer cakes, spoon into tart shells, fill cream puffs, or layer into s more style desserts. Helpful tool suggestions A digital kitchen scale helps keep the chocolate to cream ratio accurate.
A hand mixer makes whipping quick and even.
Reusable piping bags with a large round or star tip (affiliate link) are great for clean bakery style finishes.
The chilling step is what makes whipping work, so do not skip it.
Stop mixing when the frosting looks airy and soft. Over mixing is the fastest way to make it grainy.
If the ganache feels too firm after chilling, let it sit at room temperature for 5 to 10 minutes before whipping. Substitutions A blend of dark and milk chocolate gives a softer sweeter flavor that works especially well for s more desserts.
You can stir in espresso powder for a deeper chocolate note.
Honey makes the final frosting a little softer and silkier. Variations For a lighter classic flavor, use part milk chocolate.
For a darker richer finish, use all dark chocolate.
For plated desserts, add a pinch more salt to sharpen the chocolate flavor. Storage and reheating Store whipped ganache in an airtight container in the refrigerator for up to 4 days.
There is no true reheating step for this frosting. If it becomes too firm in the refrigerator, let it sit at room temperature for 10 to 15 minutes, then stir gently or briefly rewhip. Make ahead guidance You can make the ganache base up to 24 hours in advance and keep it chilled. Whip just before serving or piping for the best texture.
If already whipped, store chilled and rewhip very briefly only if needed. Serving ideas Pipe onto cupcakes, spread onto layer cakes, spoon into tart shells, fill cream puffs, or layer into s more style desserts. Helpful tool suggestions A digital kitchen scale helps keep the chocolate to cream ratio accurate.
A hand mixer makes whipping quick and even.
Reusable piping bags with a large round or star tip (affiliate link) are great for clean bakery style finishes.
Nutrition
Serving: 44gCalories: 200kcalCarbohydrates: 10.5gProtein: 2.1gFat: 17.2gSaturated Fat: 10.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 26mgSodium: 13mgPotassium: 168mgFiber: 2.3gSugar: 5.8gVitamin A: 93IUVitamin C: 0.1mgCalcium: 30mgIron: 2.5mg
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