A blend of chocolate and heavy cream, ganache is used for everything from a poured cake topping to truffles and chocolate mousse. Ganache is runny and won't hold shape while it's still warm, but whipped ganache is chilled first and whipped to give it a thicker, fluffy texture that can be piped onto cakes and other desserts. Whipped ganache can be made from semisweet or bittersweet chocolate with a cacao percentage of 35-percent or higher, depending on your preference.
Things You'll Need
- Semisweet or bittersweet chocolate
- Knife or food processor
- Heatproof bowl
- Heavy cream
- Electric mixer
- Decorating bag
- Decorating tip coupler
- Decorating tips
- Wax paper
Chop the chocolate or run it through a food process to break it into smaller pieces. Use bars or blocks of chocolate, not chocolate chips. Choose a good quality chocolate for the best ganache. Place the chocolate into a heatproof bowl such as a heavy glass mixing bowl.
Bring heavy cream to a boil in a small saucepan. Ganache requires roughly 1 fluid ounce of heavy cream for every ounce of chocolate.
Pour the cream in the bowl with the chocolate. Stir with a spoon to melt the chocolate and incorporate the cream.
Cover the bowl and place the ganache in the refrigerator to cool down for about 15 minutes. Don't chill the ganache completely because this thickens to a truffle-like consistency that can still be piped, but doesn't whip to a fluffy texture.
Whip the chilled ganache with an electric mixer until it becomes light and fluffy. Do not over-work the ganache because it will become too stiff, similar to the results when whipped cream is mixed too much.
Cut the tip of a decorating bag to create a small opening. Insert a decorating tip coupler in the bag, which allows you to easily switch out for different decorating tips without needing a separate bag for each tip. The two pieces of the coupler screw together to hold the tip in place. You can use any tip depending on the desired effect, including round tips, star tips, petal tips, leaf tips and ruffle tips.
Add a small amount of the whipped ganache to the decorating bag. Squeeze the bag to remove air pockets and move the whipped ganache frosting down into the decorating tip. Set the remaining whipped ganache covered in the refrigerator. The heat from your hands can heat the whipped ganache and make it lose its texture, so it's best to pipe with ganache in small batches.
Hold the decorating tip just above a cake or cupcake surface and squeeze the bag with medium pressure to squeeze the ganache through the tip. You can use a star tip to create textured swirls to top a cupcake, drop numerous small, chocolate flowers to decorate a cake, or move a ridged shell tip up and down to make a shell border.
Place the piping bag in the refrigerator to chill the whipped ganache if it becomes warm and runny from being held in your hands. Refill the decorating bag with more whipped frosting if you run out.
Tips & Warnings
- You can achieve the same piping techniques with whipped ganache as you would with buttercream frosting, but the fluffy texture makes it better suited for medium and large decorating tips.
- Lay a piece of wax paper so you can practice piping the whipped ganache before committing your decorations to the cake or cupcakes.
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