Whipped ganaches are a personal favourite of mine. They are easy to make and you can use them for a variety of purposes. They have a silky, light texture which is perfect for piping tarts, cakes and is great for mousses.
Another reason I love whipped ganaches is how easy it is to flavour them. My go to favourites are coffee, raspberry and pistachio.
When making your whipped ganache make sure you are using good-quality chocolate. The better the chocolate, the better your whipped ganache will taste. For a milk chocolate ganache, use chocolate with at least 35% of cocoa.
Same with whipping cream, it has a higher fat percentage than milk, which is necessary for creating a stable whipped texture.
I also use glucose and inverted sugar in my whipped ganache to make it more stable and glossy. You can use honey or agave as an alternative or leave them out completely, it’ll still work.
How to make a milk chocolate whipped ganache
Ingredients:
- Cream (1) x 200g
- Glucose x 22g
- Inverted sugar (Trimoline) x 22g
- Milk chocolate x 260g
- Cream (2) x 500g
Method:
- Add cream (1) glucose and inverted sugar into a saucepan and bring to the boil.
- Once boiled pour over chocolate pieces or melted chocolate and mix
- Pour in your cold cream (2) to your chocolate mixture and use a stick blender to emulsify the mix (this will make your ganache very smooth and shiny)
- Pour the mixture into a tray and cling film the ganache, make sure the cling film is touching the liquid so it doesn’t form a skin
- Leave in the fridge for at least 6 hours, ideally overnight
- Once ready, whip up the ganache.
For piping I like to whip my ganache whilst it’s still shiny and holds when I lift the whisk.
If you want more a thicker ganache then keep whisking, just be careful not to over whisk the mixture, you’ll know it’s over whipped when it starts to look grainy.
Flavouring your ganache:
For a nutty flavoured ganche, roast your chosen nuts in the oven until golden and crush to release the flavours. Add the nuts into your cream (1), boil and cover with cling film for about 30 minutes to infuse into the mixture. Pass the cream mix and continue with the recipe.
If you want a fruity ganache use a fruit purée. I like to add mascarpone into my ganache to make it creamier and smoother, it also stabilises the ganache. Add the mascarpone with cream (2) and emulsify.
Fruit whipped ganache recipe:
- Fruit purée x 180g
- Glucose x 20g
- Inverted sugar x 20g
- White chocolate x 260g
- Cream (cold) x 475g
- Mascarpone x 50g
