Much lighter than the classic ganache, and airy like a mousse, the whipped ganache is perfect for the macarons, tarts, cupcakes, or even poundcakes. I often prepare the white chocolate whipped ganache, and flavor it with pistachio paste, or vanilla, or citrus zests… Please keep in mind that the whipped ganache requires a few hours to stiffen in the fridge before using it, ideally overnight, in order to get the perfect texture.

Dark chocolate

The proportions below are applicable for a 70% dark chocolate (Guanaja of Valrhona). You can adjust the quantities as follows for other percentages of cacao:

– 110g of chocolate 60% (Oriado of Valrhona), 110g boiled cream and 230g of cold cream

– 100g of chocolate 64% (Manjari of Valrhona), 110g boiled cream and 220g of cold cream

– 95g of chocolate 66% (Caraibe of Valrhona), 110g boiled cream and 215g of cold cream 

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert, Essentials
Cuisine French
Servings 420 g
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Cling wrap
  • Hand or stand mixer equipped with the whip

Ingredients
  

  • 90 g Dark chocolate Guanaja 70% of Valrhona
  • 110 g UHT cream 35% milk fat
  • 10 g Inverted sugar Optional
  • 210 g UHT cream (cold) 35% milk fat

Instructions
 

  • Melt the chocolate pistoles at 45°C using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Bring the smaller portion of cream to boil.
  • Add the hot cream gradually to the melted chocolate (in 3 to 4 times). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will ensure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • At the last addition your ganache should be smooth and shiny.
  • Add the bigger portion of UHT cream COLD and combine.
  • Cover with cling wrap directly on the surface and aloow it to stiffen in the refrigerator for at least 4 hours (ideally overnight).
  • Whip the ganache at low speed (like a chantilly) and use immediately.
Keyword Ganache, Whipped

Milk chocolate

The proportions below are applicable for the Bahibe chocolate of Valrhona, i.e. a milk chocolate with 46% cacao. You can adjust the quantities as follows for other percentages of cacao:

– 170g of chocolate 36% (Caramelia of Valrhona), 110g boiled cream and 300g of cold cream

– 155g of chocolate 40% (Jivara of Valrhona), 110g boiled cream and 285g of cold cream

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert, Essentials
Cuisine French
Servings 550 g
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Cling wrap
  • Hand or stand mixer equipped with the whip

Ingredients
  

  • 150 g Milk chocolate Bahibe 46% of Valrhona
  • 110 g UHT cream 35% milk fat
  • 10 g Inverted sugar Optional
  • 280 g UHT cream (cold) 35% milk fat

Instructions
 

  • Melt the chocolate pistoles at 45°C using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Bring the smaller portion of cream to boil.
  • Add the hot cream gradually to the melted chocolate (in 3 to 4 times). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will ensure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • At the last addition your ganache should be smooth and shiny.
  • Add the bigger portion of UHT cream COLD and combine.
  • Cover with cling wrap directly on the surface and aloow it to stiffen in the refrigerator for at least 4 hours (ideally overnight).
  • Whip the ganache at low speed (like a chantilly) and use immediately.
Keyword Ganache, Whipped

White chocolate

The proportions below are applicable for a 33% chocolate (Opalys of Valrhona). You can keep the same quantities if you use Dulcey 32%. 

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert, Essentials
Cuisine French
Servings 550 g
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Hand blender
  • Cling wrap
  • Hand or stand mixer equipped with the whip

Ingredients
  

  • 160 g White chocolate Opalys 33% of Valrhona
  • 110 g UHT cream 35% milk fat
  • 10 g Inverted sugar Optional
  • 260 g UHT cream (cold) 35% milk fat

Instructions
 

  • Melt the chocolate pistoles at 45°C using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Bring the smaller portion of cream to boil. If you wish to flavor the ganache, you can do it at this stage, and reheat the cream once properly infused, before adding it to the chocolate.
  • Add the hot cream gradually to the melted chocolate (in 3 to 4 times). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will ensure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • After the last addition, mix the ganache using the hand blender to get a perfect emulsion: your ganache should be smooth and shiny.
  • Add the bigger portion of UHT cream COLD and combine.
  • Cover with cling wrap directly on the surface and aloow it to stiffen in the refrigerator for at least 4 hours (ideally overnight).
  • Whip the ganache at low speed (like a chantilly) and use immediately.
Keyword Ganache, Whipped

Additional comments

If you wish to flavor the ganache, you can infuse coffee beans or tea or vanilla or Tonka bean or citrus zests… once you bring the cream to boil. Strain it once infused and check the weight (the beans / tea leaves for instance may absorb an important portion of the cream). Add more cream if needed to get the same initial quantity, and boil it again before adding it to the melted chocolate.

If you wish to add any paste (pistachio, black sesame, hazelnut…) you can do it just before adding the cold cream.

Bon appétit!