Whipped Chocolate Ganache Recipe (for Filling and Frosting Cakes, Cupcakes, Macarons, and More!)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds a unique flavor.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more accessible and less expensive.

Measure out 16 oz (370 g) of Nestle chocolate chips using a kitchen scale.

If using cups, this is equal to 2 American cups.

After weighing the chocolate, measure out 2 cups (480 ml) of heavy whipping cream.

Pour the heavy whipping cream into a medium saucepan set over medium-high heat.

Whisk the heavy whipping cream frequently while it warms to a simmer, looking for small bubbles forming around the edges.

Once it reaches a simmer, remove it from heat and pour it over the chocolate chips.

Cover the bowl with a plate and let it sit for 2 minutes to soften the chocolate.

Whisk the mixture together until fully incorporated and smooth.

Cover the surface of the ganache with plastic wrap and refrigerate until it reaches room temperature, about 50 minutes.

Check the consistency; it should be like soft peanut butter when ready.

Use a stand mixer or hand mixer to whip the ganache at high speed for 2-3 minutes until lighter in color and maintaining a peak.

Be careful not to overmix, as it can separate or become grainy; troubleshooting tips are available in the blog post linked in the description.

If the ganache firms up while working with it, place it back into the stand mixer and re-whip for a minute to restore frosting consistency.

Store any extra ganache in an airtight container in the refrigerator for up to 2 weeks, bringing it back to room temperature and re-whipping before use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens