This whipped chocolate ganache is fluffy and creamy, perfect as a frosting or filling. A simple two-ingredient ganache that whips light and holds beautifully.
Whipped chocolate ganache is made by mixing melted chocolate with cream, chilling it, then whipping it until light and fluffy.
It’s softer and airier than classic ganache, with a smooth texture that works as both a frosting and a filling.
With more cream in the ratio, it whips into a stable, silky chocolate topping that holds perfectly on cakes and cupcakes.
Why you'll love this recipe
- Light but rich — Airy like whipped cream, but with deep chocolate flavor.
- Perfect texture — Smooth, stable, and easy to pipe on cakes or cupcakes.
- Foolproof method — Simple steps for a silky whipped ganache every time.
Ingredients you need
- Chocolate – Use good-quality dark or semi-sweet chocolate for the best flavor. Chocolate chips or chopped bars both work well.
- Heavy cream – At least 30–35% fat. You’ll use part of it hot to melt the chocolate and the rest cold to help the ganache whip light and fluffy.
Best tips for whipped ganache
- Chop the chocolate finely – It melts faster and gives you a smoother base.
- Heat the cream gently – Warm it just to a simmer; boiling can split the chocolate.
- Emulsify well – Stir slowly from the center until the ganache turns glossy and uniform.
- Chill long enough – Let it rest in the fridge several hours so it whips properly.
- Whip on medium speed – Go slow to avoid grainy, overwhipped ganache.
How to make whipped chocolate canache
Melt the chopped chocolate in a heatproof bowl over a double boiler and stir until completely smooth.
Heat the cream until simmering, then pour it over the melted chocolate in a couple of additions while stirring until smooth.
Stir after each addition of cream with a spatula to blend everything into a smooth, lump-free ganache.
Add the remaining cold cream and mix until you have a smooth, pourable ganache.
Stir again until fully combined and liquid.
Cover with plastic wrap touching the surface and chill at least 6 hours or overnight.
Transfer the chilled ganache to a mixing bowl fitted with a whisk attachment.
Whip on medium speed for 3–4 minutes until the ganache looks smooth, light, and fluffy.
Use the whipped ganache right away to fill or frost cakes, or keep it chilled until needed.
Serving Suggestions
- Fill layer cakes – Smooth, stable, and perfect between chocolate or vanilla cake layers.
- Pipe on cupcakes – Creates soft, elegant swirls that hold their shape.
- Top brownies or bars – Adds a creamy chocolate layer to any simple bar.
- Fill tarts – Spoon it into tart shells for a quick chocolate dessert.
- Build parfaits or trifles – Layer with cake pieces, fruit, or whipped cream.
Storage instruction
- Fridge: Store whipped chocolate ganache in an airtight container in the fridge for up to 3 days.
- Freeze: Do not freeze, as freezing changes the texture and prevents it from whipping properly.
Recipe Variations
- Milk chocolate version – Use milk chocolate for a sweeter, softer whipped ganache.
- Dark chocolate version – Choose 70% chocolate for a richer, deeper flavor.
- Mocha whipped ganache – Add a spoonful of instant espresso for a coffee-chocolate twist.
- Hazelnut ganache – Mix in a little hazelnut paste or praline for a nutty finish.
- White chocolate whipped ganache – Swap the chocolate for white chocolate and adjust the cream slightly for a lighter flavor.
Recipe Questions
Can I make whipped ganache ahead of time?
Yes. Keep it in the fridge for 2–3 days. Whip it gently for a few seconds if it softens, but avoid overmixing.
Why is my whipped ganache grainy?
It usually happens when it’s overwhipped. Stop mixing earlier next time. If it’s already grainy, warm a small spoonful in the microwave and fold it back in to smooth the texture.
Can whipped ganache stay at room temperature?
Only for a short time. It softens quickly, so keep your cake chilled until serving.
Can I use whipped ganache for piping?
Yes. It pipes clean swirls, but intricate shapes hold better when the ganache is well chilled.
Can I adjust the chocolate flavor?
Yes. Use milk chocolate for a sweeter frosting, or dark chocolate for a deeper, more intense taste.
More Ganache Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Whipped Chocolate Ganache
- Total Time: 25 minutes
- Yield: 12 portions
Description
Smooth and fluffy whipped chocolate ganache frosting, perfect for filling, frosting, and decorating all your cakes and cupcakes.
Ingredients
- 200 g (7 oz) Baking chocolate
- 600 g Heavy cream – full fat, divided
Instructions
- Cut the chocolate into small pieces and place it in a large bowl.
- Melt it in a double boiler or in the microwave in short increments until smooth.
- Heat half of the heavy cream in a saucepan until simmering, then remove from heat.
- Pour the hot cream over the melted chocolate in 3 additions, mixing well each time until smooth.
- Add the remaining cold heavy cream and stir to combine.
- Cover and chill in the fridge overnight (at least 6 hours).
- Whip the cold ganache on medium speed for 3–4 minutes until fluffy and firm.
- Use immediately to frost or fill your cakes.
Notes
Storage: Keep refrigerated in an airtight container for up to 2–3 days. Do not freeze.
Tips:
- Use a kitchen scale for perfect ratios.
- Chill the ganache fully before whipping.
- Whip on medium speed to avoid graining.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Frosting, ganache,filling
- Cuisine: French
Nutrition
- Serving Size: 1 portions
- Calories: 277
- Sugar: 1.6 g
- Sodium: 17.5 mg
- Fat: 26.8 g
- Carbohydrates: 6.1 g
- Protein: 3.8 g
- Cholesterol: 56.8 mg
Laurence
Hello
Can I use your ganache recipe to fill macarons? If so, would you recommend adding gelatin in what proportion? With my thanks
Fadela
Hello, yes, it's possible to use chocolate ganache to fill macarons, and it's not necessary to use gelatine, as it's quite firm.
Menolly
Can I freeze a cake filled and frosted with whipped Ganache, either made with whipping cream or mascarpone? Thank you.
Fadela
Hi, yes it's possible to freeze a whipped ganache, even if it contains mascarpone cheese, as long as it is already filled in the cake.
Cheryl
Would the milk chocolate ganache recipe be enough to frost a two layer cake and fill it?
Fadela
Hi, it will depend on the diameter of the cake, the best is to double the quantities because I don't think you will have enough for the outside and inside of a 6 inches / 15 cm cake.
Vais
Hello, I need to make a layer cake with a whipped dark chocolate ganache. Do you think I can make it and freeze it without the covering since it will be a mascarpone chantilly.
Or should I freeze the non-whipped ganache separately?
Thank you for your help.
Fadela
Hello, yes, it's better to freeze the cake already filled with the whipped ganache, then let it defrost in the fridge and add your coating.
Mouynet
Hello I would like to know if I prepare my whipped ganache non whipped how long before I can prepare it thank you.
Fadela
Hello, you can prepare it 2-3 days in advance, keep it in the fridge and whip it up on the day.
Nadège
Hello,
i'd like to make some cupcakes and a chocolate ganache topping. once they're done, how can i keep them without the ganache running or softening?
thank you in advance
Jade
Hello,
I have a Kinder layer cake to make for Saturday and I wanted to know if it was possible to assemble my cake with ganache on Thursday and keep it in the fridge until Saturday.
Mary
Thanks for your clear info…first time I have seen the cold cream addition. Keen to try. I have many slab cakes to make for a wedding, can I cover and store the day before in the fridge without covering as I don’t have containers suitable….or can use cling wrap? Could be hot weather so may be unsuitable to leave out. Thanks
Fadela
Hello, thank you for your message, yes you should always keep cakes with this ganache frosting in the fridge to avoid any risk of intoxication, you can cover them with plastic wrap and keep them in the fridge..
Gee
Hello
Can I ask please if adding mascarpone will it alter the flavour of the chocolate whipped ganache?
Thanks
Fadela
Hello,
Thank you for your question! Adding mascarpone to the whipped chocolate ganache does slightly alter the taste by giving it a creamy, rich depth, but it doesn't overpower the chocolate flavor. The ganache remains chocolatey, with an added subtle creaminess that enhances its texture and flavor.
I hope this helps! Let me know if you have any other questions.
Gee
Hello
Can I ask please does the mascarpone alter the taste of the whipped chocolate ganache, does it still taste chocolatey?
Thank you so much