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    You are in: Home / Recipes / Whipped Chocolate Ganache Filling (or Frosting) Recipe
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    Whipped Chocolate Ganache Filling (or Frosting)

    Whipped Chocolate Ganache Filling (or Frosting). Photo by WaterMelon

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    WaterMelon's Note:

    This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.

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    Units: US | Metric


    1. 1
      Place chopped chocolate in a medium-sized bowl.
    2. 2
      Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
    3. 3
      Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
    4. 4
      Let stand for 15mins to be sure all chocolate is melted.
    5. 5
      Stir ganache gently until perfectly smooth, let cool.
    6. 6
      Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
    7. 7
      When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
    8. 8
      Spread whipped ganache immediately, as it will firm as it sits.
    9. 9
      NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
    10. 10
      If you're just using this as a filling, halve the recipe.
    11. 11
      If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.

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    Ratings & Reviews:

    • on August 07, 2011


      This was easy to make and worked wonderfully, it was very quick to whip with my electric mixer. And it spread like a dream. It's my new favorite! I used dark chocolate chips and whipping cream.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2009


      My guests RAVED about the whipped ganache. It was so creamy & light. My husband doesn't like real sweet frosting so he LOVED it. I used it as a filling and on the top, which was perfect. I didn't not frost the sides of my cut-out cake...and showing off that thick filling made everyone anxious to cut into it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2013


      I followed this recipe to the letter and i ended up with ganache soup. So upsetting. What are you referring to when you state 2 cups of heavy cream... Like 2 tablespoons!? I measured everything properly and the amount of chocolate and it is just disgustingly liquidy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Whipped Chocolate Ganache Filling (or Frosting)

    Serving Size: 1 (663 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 469.2
    Calories from Fat 452
    Total Fat 50.3 g
    Saturated Fat 31.3 g
    Cholesterol 186.3 mg
    Sodium 51.6 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 2.7 g

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