Two-Ingredient Small Batch Whipped Chocolate Ganache
This small batch whipped chocolate ganache is one of my favorite toppings for brownies or 6 cupcakes! All you need is 2 ingredients and a few minutes of prep for a rich, fudgy, and decadent frosting. I like to use a semi-sweet chocolate bar for the best texture, but chocolate chips will also work in a pinch.
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!
Notes
When you're whipping the ganache, feel free to add ½ teaspoon of vanilla extract and a pinch of salt for extra flavor!
For the best flavor and texture, use a good-quality chocolate bar. Semisweet, milk, dark, and bittersweet chocolate will all work. In a pinch, you can use high-quality chocolate chips, but it will affect the texture a bit.
The ganache needs to be cool, or it will not whip. It should be the consistency of canned frosting. To speed up the process, you can pop it in the fridge for a few minutes. But don’t let it get too cold, or the ganache will come out grainy.
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.
This recipe will make roughly 450 grams (16 ounces) of ganache. This is enough for a generous piping on 6-8 cupcakes. You can halve the recipe if you like less frosting.
Nutrition
Serving: 1servingCalories: 179kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 24mgSodium: 7mgPotassium: 128mgFiber: 2gSugar: 8gIron: 1mg
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