Whipped Chocolate Ganache Frosting

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Beat air into rich chocolate ganache and you have an amazing frosting. Whipped chocolate ganache frosting is great when used to frost cupcakes and cake. However, you may use it as a filling for cupcakes, cakes, and pastries, even ice cream sandwiches. It’s an easy chocolate mousse recipe too! This is something any chocolate lover would appreciate and it’s so easy to make

The Secret Additions!

This recipe is different than other chocolate ganache recipes. I finally realized that most chocolate ganache recipes were missing an ingredient and didn’t have enough of another. The missing ingredient? Salt! Just add a two to three shakes of salt as well as lots of vanilla, and it adds so much flavor!

 

Is Whipped Ganache Too Rich?

Realize that even whipped chocolate ganache firms up some. So, your desserts will be super rich. Try adding a little more whipping cream to use whipped chocolate ganache as a cake filling. The moisture helps prevent that “Got milk?” feeling.

 

The Cake in the Photo

The cake in the above photo is the Gluten Free Chocolate Buttermilk Cake Recipe. I made a four layer cake (doubled the recipe and cut both cakes in half).

 

How to Memorize This Recipe

The best way to memorize this recipe is to remember the ratio of the ingredients. Use 2 parts chopped or small pieces of chocolate to 1 part heavy whipping cream. For each cup of chocolate, add 1 teaspoon pure vanilla extract.

 

Type of Chocolate

You can use chocolate chips/morsels, but mini chips melt faster. Choose chocolate you enjoy eating. However, if you use inexpensive chocolate that doesn’t have much flavor, using the 2 teaspoons of vanilla and a little salt in the below recipe tastes delicious.

 

Allergens

Be sure to read your chocolate label to watch for any ingredients you may not tolerate such as soy, etc.

Whipped Chocolate Ganache Frosting

Frost and fill your cakes with this delicious and more flavorful than ever
whipped chocolate ganache frosting. Also, serve as a mousse or freeze like ice
cream.

Servings 1 filling for 4-layer 10-inch cake

Ingredients

  • 2 cups mini chocolate morsels
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream
  • 3 dashes of salt

Instructions

  1. Add the morsels or chopped chocolate to a glass bowl over a saucepan of about 2-inches of simmering water. Be sure that your bowl is easy to remove even with potholders. Also, ensure that the bowl does not touch the water. (This will overheat the chocolate and cause it to seize up/become too thick to use.)
  2. Pour the vanilla over the chocolate and allow to melt.
  3. Measure out the cream and heat in the microwave on high for about 30 seconds. Pour the warm cream over the chocolate and remove from the heat. Stir until all of the chocolate melts. If needed, return to the heat.
  4. Remove the bowl from the saucepan and set aside at room temperature to cool for about 15 minutes. Refrigerate until cold.
  5. Transfer the ganache to the bowl of your electric mixer and beat on high speed until it turns to the color of milk chocolate and is light and creamy.
  6. Use to fill or frost cakes or cupcakes, freeze like ice cream, fill ice cream sandwiches, or chill and serve like chocolate mousse.

Tips

If you wish to frost and fill a 10-inch cake, please double the recipe.

I made a single recipe, which I used for the filling. Then, I made a separate batch later on, which I used to seal the cake before covering with gluten free fondant.

Beat air into rich chocolate ganache and you have an amazing frosting. Whipped chocolate ganache frosting is great when used to frost cupcakes and cake. However, you may use it as a filling for cupcakes, cakes, and pastries, even ice cream sandwiches. It’s an easy chocolate mousse recipe too! This is something any chocolate lover would appreciate and it’s so easy to make

Is Whipped Ganache Too Rich?

Realize that even whipped chocolate ganache firms up some. So, your desserts will be super rich. Try adding a little more whipping cream to use whipped chocolate ganache as a cake filling. The moisture helps prevent that “Got milk?” feeling.

 

The Cake in the Photo

The cake in the above photo is the Gluten Free Chocolate Buttermilk Cake Recipe. I made a four layer cake (doubled the recipe and cut both cakes in half).

 

How to Memorize This Recipe

The best way to memorize this recipe is to remember the ratio of the ingredients. Use 2 parts chopped or small pieces of chocolate to 1 part heavy whipping cream. For each cup of chocolate, add 1 teaspoon pure vanilla extract.

 

Type of Chocolate

You can use chocolate chips/morsels, but mini chips melt faster. Choose chocolate you enjoy eating. However, if you use inexpensive chocolate that doesn’t have much flavor, using the 2 teaspoons of vanilla and a little salt in the below recipe tastes delicious.

 

Allergens

Be sure to read your chocolate label to watch for any ingredients you may not tolerate such as soy, etc.

Whipped Chocolate Ganache Frosting

Frost and fill your cakes with this delicious and more flavorful than ever
whipped chocolate ganache frosting. Also, serve as a mousse or freeze like ice
cream.

Servings 1 filling for 4-layer 10-inch cake

Ingredients

  • 2 cups mini chocolate morsels
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream
  • 3 dashes of salt

Instructions

  1. Add the morsels or chopped chocolate to a glass bowl over a saucepan of about 2-inches of simmering water. Be sure that your bowl is easy to remove even with potholders. Also, ensure that the bowl does not touch the water. (This will overheat the chocolate and cause it to seize up/become too thick to use.)
  2. Pour the vanilla over the chocolate and allow to melt.
  3. Measure out the cream and heat in the microwave on high for about 30 seconds. Pour the warm cream over the chocolate and remove from the heat. Stir until all of the chocolate melts. If needed, return to the heat.
  4. Remove the bowl from the saucepan and set aside at room temperature to cool for about 15 minutes. Refrigerate until cold.
  5. Transfer the ganache to the bowl of your electric mixer and beat on high speed until it turns to the color of milk chocolate and is light and creamy.
  6. Use to fill or frost cakes or cupcakes, freeze like ice cream, fill ice cream sandwiches, or chill and serve like chocolate mousse.

Tips

If you wish to frost and fill a 10-inch cake, please double the recipe.

I made a single recipe, which I used for the filling. Then, I made a separate batch later on, which I used to seal the cake before covering with gluten free fondant.

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