If you’ve ever wished for a frosting that’s silky smooth, deeply chocolatey, and not overly sweet, whipped chocolate ganache is about to be your new favorite. It’s rich but airy, spreads like a dream, pipes beautifully, and – best of all – requires just five simple ingredients.
Whether you’re topping cupcakes, frosting a cake, or sneaking spoonfuls straight from the bowl (we’ve all been there), this ganache is pure magic.
Jump to:
Why This Recipe Is the Best
- Two kinds of chocolate = the perfect balance – I love using both dark and semi-sweet chocolate because it gives just the right amount of richness and sweetness without any extra sugar needed.
- Lighter than buttercream, but still rich – Whipping the ganache makes it so light and airy, but still intensely chocolatey. It’s my favorite way to frost a cake without that heavy, overly sweet feel.
- Easy to make, but feels fancy – This comes together in minutes, but every time I use it, people think I spent way more time and effort. I won’t tell if you don’t!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Use chocolate bars, not chips – Chocolate chips contain stabilizers that prevent smooth melting. A good-quality bar makes all the difference.
- Don’t skip the salt – It balances the sweetness and enhances the chocolate flavor.
- Heavy cream vs. heavy whipping cream – Both work (they are essentially the same), but make sure it’s at least 36% fat for the best texture.
Recipe variations
- Milk Chocolate Ganache – Use all milk chocolate for a sweeter, creamier version (reduce cream slightly since milk chocolate is softer).
- Mocha Ganache – Add 1 teaspoon instant espresso powder to the warm cream for a subtle coffee kick.
- Spiced Chocolate Ganache – Stir in ½ teaspoon cinnamon or a pinch of cayenne for a Mexican chocolate-inspired twist.
How to make whipped ganache
1. Prep the chocolate: Chop 4 oz dark chocolate and 4 oz semi-sweet chocolate into very fine pieces – this helps them melt quickly and smoothly. Avoid chocolate chips, they don’t melt well. Set the chocolate aside in a heatproof bowl.
2. Heat the cream: In a small saucepan over low heat, warm 1 cup heavy cream, stirring occasionally to prevent scorching.
Once it starts to simmer and steam gently, remove it from the heat – do not let it boil! Boiling cream can make the chocolate separate or turn greasy.
3. Combine & stir: Pour the hot cream evenly over the chopped chocolate, making sure it’s completely covered. Let it sit for 2-3 minutes before stirring – this gives the chocolate time to soften so it melts smoothly.
Start stirring from the center, using small circles to gradually combine the cream and chocolate. If you still see chunks, let it sit another minute before stirring again.
4. Cool to thicken: Let the ganache rest at room temperature until it thickens and becomes scoopable, and reaches room temp.
Do not refrigerate – cooling it too fast can create a grainy texture and make it harder to whip later. If you’re in a hurry, you can speed up the cooling process by placing the bowl in a cool spot, but avoid the fridge.
Make sure the ganache reaches room temperature at this stage (do not whip it too soon), or else it may also come out grainy.
5. Whip it up: Using a stand mixer or hand mixer with a whisk attachment, beat the ganache on medium speed for about 1 minute until it starts to lighten in color and increase in volume. Add ½ teaspoon vanilla extract and ⅛ teaspoon salt, then continue whipping until it’s light, fluffy, and spreadable.
Don’t overwhip – too much air can make it stiff and grainy. If it looks too thick, you can gently fold in 1 tablespoon of warm heavy cream to smooth it out.
6. Use immediately: This ganache is best used right away while it’s soft and spreadable. Pipe onto cupcakes, spread onto cakes, or use as a filling for cookies or pastries.
Top tips for recipe success
- Chop chocolate finely – The smaller the pieces, the faster and more evenly they melt.
- Don’t boil the cream – Too hot, and it can burn the chocolate or make it seize.
- Let the chocolate sit before stirring – This helps it melt evenly without overworking it.
- Skip the fridge – Cooling ganache too quickly can make it grainy instead of silky.
- Cool enough: If you whip the ganache too early, it may also become grainy.
- Whip just until fluffy – Overwhipping can make it too stiff and grainy – stop as soon as it’s light and airy.
Helpful recipe hints
Troubleshooting & storage
This usually happens if the cream was too hot or if the ganache was refrigerated before whipping. Let it cool at room temp, do not overwhip and make sure you allow the ganache to fully come to room temperature before whipping.
If your ganache is too thin, you can thicken it by:
Adding More Chocolate: Gently melt additional finely chopped chocolate and gradually stir it into the ganache until the desired consistency is achieved.
Cooling: Allow the ganache to sit at room temperature or refrigerate it briefly, stirring occasionally, until it reaches the desired thickness.
Whipping: Once the ganache has cooled and thickened slightly, whip it with a mixer to incorporate air, which will give it a lighter, fluffier texture.
Be cautious when adding extra ingredients, as they can alter the flavor and texture of the ganache.
If your ganache has separated or appears oily, you can try the following methods to bring it back together:
Immersion Blender Method: Warm the ganache gently until it’s lukewarm (but not hot), then use an immersion blender to blend it until smooth.
Corn Syrup Method: Remove a small portion of the broken ganache and place it in a separate bowl. Bring a small amount of light corn syrup to a boil, then gradually whisk it into the separated portion until it becomes smooth. Once emulsified, slowly whisk this mixture back into the main batch of ganache until fully incorporated.
Skim Milk Method: Gently warm the broken ganache. In a separate container, heat a small amount of skim or low-fat milk until it’s simmering. Gradually add the warm milk to the ganache, whisking continuously, until it becomes smooth and emulsified.
If it’s overwhipped, you can gently fold in a tablespoon of warm heavy cream to loosen it back up.
For best freshness, store whipped chocolate ganache in an airtight container in the refrigerator for up to 2 days. When ready to use, let it sit at room temperature for about 30 minutes to soften, then re-whip briefly if needed to restore its fluffy texture.
Serving ideas
This whipped ganache is so good in so many ways:
- Frosting & piping: It spreads beautifully on cakes and pipes perfectly onto cupcakes – especially chocolate cupcakes!.
- Cake filling: Use it between cake layers for a rich, creamy contrast to fluffy cake.
- Dip for fruit or cookies: Serve it warm as a dip for strawberries, bananas, or shortbread cookies.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Chocolate Frosting
Recipe details
Ingredients
- 4 oz dark chocolate finely chopped (not chips, use a bar)
- 4 oz semi-sweet chocolate finely chopped (not chips, use a bar)
- 1 cup heavy cream or heavy whipping cream
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Melt chocolate: Place 4 oz dark chocolate and 4 oz semi-sweet chocolate (both finely chopped) in a heatproof bowl and set aside.
- Heat cream: In a small saucepan over low heat, warm 1 cup heavy cream until it begins to simmer and steam gently, stirring occasionally to prevent scorching. Do not boil. Once heated, pour cream evenly over chopped chocolate, ensuring it's fully submerged.
- Combine: Allow chocolate to soften in hot cream for 2-3 minutes, then stir until completely smooth.
- Cool: Allow ganache to cool and thicken until scoopable and fully at room temperature – refrigerating is not recommended, as it can make frosting grainy.
- Beat: Using a stand mixer or hand mixer with a whisk attachment, beat the ganache with ½ teaspoon pure vanilla extract and ⅛ teaspoon salt on medium speed for about 1 minute, or until light, fluffy, and spreadable.
- Use immediately: Frost cakes, pipe onto cupcakes, or use as a filling. Enjoy!
Notes
Ingredient notes
- Use chocolate bars, not chips – Bars melt smoother; chips contain stabilizers.
- Don’t skip the salt – Enhances flavor and balances sweetness.
- Heavy cream vs. whipping cream – Either works, but use 36%+ fat for best texture.
Recipe tips
- Chop chocolate finely – Smaller pieces melt faster and smoother.
- Don’t boil the cream – Too hot = burnt or seized chocolate.
- Let chocolate sit before stirring – Ensures even melting.
- Skip the fridge – Cools too fast = grainy ganache.
- Whip just until fluffy – Overwhipping makes it stiff and grainy.
Storage tips
- Leftovers – Refrigerate for up to 2 days; bring to room temp before using.
Nutrition
More recipe information
Recipe first published on 02/12/2018. Updated with new photos, new text and an improved recipe on 02/10/2025.
Comments
No Comments