Is there anything better than whipped chocolate ganache? I mean, all you need is 2 ingredients and a few minutes of your time for a rich, decadent, and fudgy frosting or cake filling. And, this recipe makes just enough ganache for 6 chocolate cupcakes or a pan of my small batch brownies!
I've always been a self-proclaimed frosting hater, but I think what I really mean is that I have high standards for frostings and buttercreams. It's really that I just don't like the texture of shortening or dense, grainy powdered sugar.
If you happen to be a frosting hater, then I would love to introduce you to this ganache. (Although I would still encourage you to try out my small batch chocolate buttercream or my fluffy vanilla bean buttercream. Trust me, they're not like the rest.)
Anyways, it's not so much a frosting per se, as it is a whipped, fudgy delight. This ganache is deeply chocolatey, not-too-sweet, and you can pipe it on small batch vanilla cupcakes for a very satisfying dessert situation.
The first time I made this recipe was when I was in pastry school, and it's been one of my go-tos for over a decade. Of course, this is very much a scaled-down version, but it uses the same tips and tricks I learned way back when, so the frosting comes out fluffy and amazing every time.
2 ingredients you'll need
Literally all you need for this recipe is a chopped semisweet chocolate bar and heavy cream. But honestly, you can use any chocolate you like here, as long as it's good quality. So feel free to swap it with milk, dark, or bittersweet chocolate!
In a pinch, high-quality chocolate chips will also work. Just keep in mind that they have additives, so the texture might be a little different.
Make the recipe
Whip the ganache just until it's glossy and stiff peaks form. Keep in mind, the ganache will get darker as it sits or if you refrigerate it.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
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Two-Ingredient Small Batch Whipped Chocolate Ganache
Equipment
- Small saucepan
- Medium heatproof mixing bowl
- Hand mixer or stand mixer with whip attachment
Ingredients
- 115 grams good-quality semisweet chocolate (1 4-ounce bar)
- 120 milliliters heavy whipping cream (½ cup)
Instructions
- Using a sharp knife, roughly chop the semisweet chocolate until you have chunks the size of peas or smaller. (This will allow the chocolate to melt more easily.) Transfer the chocolate to a medium heatproof mixing bowl and set aside.
- Then, pour the cream into a small saucepan. Bring the mixture to a gentle simmer, stirring often. Don't let it come to a boil.
- Once the cream is hot, pour it over the chocolate and let it sit for about 3-4 minutes. Then, stir the ganache with a rubber spatula until it's very smooth.
- Let the ganache cool at room temperature for about 30 minutes, or until it's the consistency of canned frosting. If it's not thickening, refrigerate it for a few minutes, but don't let it harden.
- Once the ganache is thickened, use a stand mixer or hand mixer with a whip attachment to whip the ganache into stiff peaks, about 1-2 minutes. Use the ganache immediately on cupcakes, brownies, as cake filling, or however else you'd like!
Did you make this recipe? I'd love to hear what you think!