The WHIPPED DARK CHOCOLATE GANACHE is a cream that is rich and indulgent, perfect for filling or covering cakes, cream puffs or, if you wish, to serve as a dessert at the end of a meal, perhaps accompanied by crunchy cookies. It’s a pastry classic and, precisely for this reason, you need to know how to prepare it correctly, making it perfectly smooth and creamy.
Crucial for a successful ganache is the careful selection of ingredients: good-quality 70% dark chocolate and very fresh heavy cream. The curious aspect is that the cream is not whipped before being mixed with the chocolate, but only together with the whole ganache mixture once it is finished, as you will read in the recipe below.
Give it a try and you will see that in a few steps you will master an ingredient that will make your desserts truly special.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All seasons
- Energy 227.05 (Kcal)
- Carbohydrates 9.87 (g) of which sugars 5.47 (g)
- Proteins 2.13 (g)
- Fat 19.90 (g) of which saturated 4.78 (g)of which unsaturated 2.74 (g)
- Fibers 2.13 (g)
- Sodium 3.90 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup (about 8.5 fl oz / 250 g) fresh heavy cream
- 5.6 oz (about 160 g) 70% dark chocolate
YOU’LL NEED FOR THE WHIPPED DARK CHOCOLATE GANACHE
- 1 Saucepan
- 1 Bowl
- Electric hand mixer
- Plastic wrap
PREPARATION OF THE WHIPPED DARK CHOCOLATE GANACHE
Usually, to prepare chocolate ganache the proportion is 1:2 (1 part cream to 2 parts chocolate). My version, however, is much more chocolatey and indulgent.
Pour the cream into a saucepan and place it over low heat. Be careful: it must not boil.
In the meantime, finely chop the chocolate and transfer it to a bowl.
Once the cream is hot, turn off the heat, pour it over the chopped chocolate and stir until you obtain a smooth and glossy cream.Let it cool at room temperature and then transfer the bowl, covered with plastic wrap, to the refrigerator for at least 2 hours so it can chill thoroughly.
After resting, take it out of the fridge and let it sit at room temperature for 10 minutes so it softens. Then whip it for 5–6 minutes with the electric beaters, until it becomes fluffy and lighter in color.
Your whipped dark chocolate ganache is ready to use as a filling or as a decoration.
TIP
If you want a shinier, creamier whipped ganache that keeps better in the refrigerator, you can add a knob of butter when heating the cream — about 1 tablespoon (15 g) for this quantity.
