Easy Whipped Milk Chocolate Ganache
Rich and creamy whipped milk chocolate ganache is perfect for frosting or filling any dessert.
Servings: 12 servings
Calories: 162kcal
Equipment
- Electric mixer
- whisk
- Saucepan optional
Ingredients
- 8 oz chocolate chips
- 1 cup heavy whipping cream
Instructions
- Place the chocolate chips in a medium bowl and set them aside.
- Warm the cream over medium heat or in the microwave (about 45-60 seconds). As soon as it starts to boil, remove it from the heat.
- Immediately pour the hot cream over the chocolate chips. Let it stand for 3-5 minutes to allow the chocolate to melt, then whisk until smooth.
- Chill the ganache in the refrigerator for at least 1 hour (or overnight) to allow it to fully set.
- Once it reaches a thick but scoopable consistency, whip the ganache until soft peaks form and the texture is light and fluffy.
Notes
- Heat the cream just until it starts to boil, or you may risk burning the chocolate.
- You can also melt the chocolate using a double boiler. Place the chocolate chips and cream in a glass bowl over a small saucepan of simmering water. Stir frequently until smooth and fully combined.
- Let the ganache set in the fridge for at least an hour before whipping it. If it’s too warm, it won’t whip up properly.
- Over-whipping the ganache can cause a grainy texture, so stop mixing when you see soft peaks.
