Milk Chocolate Whipped Ganache [2 Ways: Simple and Stabilized]

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This milk chocolate whipped ganache recipe is a game changer for any dessert lover. Simple steps, two ways—pick your favorite!

Bowl of milk chocolate whipped ganache frosting

Recipe At a Glance

This article covers two methods for making milk chocolate whipped ganache.

The first method uses a simple mixture of milk chocolate and heavy cream in a 1 to 2 ratio by weight. This creates a delicious ganache but results in a fairly soft texture that isn’t ideal for piping intricate designs or supporting decorations on top of the frosting.

You could adjust the ratio to include more milk chocolate relative to the heavy cream, which would thicken and stabilize the ganache but also make it much richer. And I don’t know about you, but having a dessert topping almost as rich as milk chocolate isn’t particularly appealing to me.

The good news is that we can address the stability issue with a small addition: gelatin. The second method involves using even more heavy cream but stabilizing the ganache with gelatin. This adjustment allows the ganache to pipe beautifully, keep its shape well, and taste great without being overly rich.

Choose the version that best suits the dessert you’re looking to top.

Making milk chocolate whipped ganache for the first time? Please read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients Notes and Substitutes

Simple Option

  • Milk chocolate. Couverture chocolate or baking chocolate both work great, but your favorite milk chocolate should work just as well.
  • Heavy cream. Go with the brand you use for whipping.

Stabilized Option

Stabilized milk chocolate whipped ganache ingredients
  • Milk chocolate. The same as above applies.
  • Heavy cream.
  • Gelatin. I use powdered gelatin, but you can use an equivalent in gelatin leaves if that’s what you prefer.

How to Make Milk Chocolate Whipped Ganache

Simple Option

  1. Prepare the chocolate. Finely chop the milk chocolate and transfer it to a large heatproof bowl. Chopping the chocolate helps it melt more easily, but there’s no need to be perfect because we’ll blend it with heavy cream anyway.
Chopped chocolates
Finely chop the milk chocolate
  1. Heat the cream. Heat half of the heavy cream in a small saucepan over medium heat until it just begins to simmer. Watch for small bubbles forming near the edges of the pot and a bit of steam, but avoid letting it boil over.
Heating the heavy cream
Heat half the cream until it simmers without boiling
  1. Combine chocolate and cream. Pour the hot cream over the chopped chocolate and let it sit for about a minute to allow the chocolate to warm and start melting. Then, whisk the mixture until the chocolate is completely melted and smooth.
  1. Blend. Use an immersion blender to blend the mixture thoroughly for 1-2 minutes, moving the blender around to ensure all the chocolate and cream are fully incorporated. This is our insurance policy against any lumps of unmelted chocolate.
  2. Add remaining cream. Add the remaining cream (the portion that wasn’t heated) to the mixture and blend for another minute. This helps cool down the ganache quickly, preparing it for refrigeration.
  1. Cover and refrigerate. Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent any skin from forming. Refrigerate the bowl for at least 6 hours, ideally overnight.
Cover with plastic wrap
Cover with plastic wrap and chill
  1. Whip. Using a hand or stand mixer with a whisk attachment, whip the ganache on medium speed until it becomes light and fluffy, with clearly visible trails from the whisks. This should take about 3-5 minutes. Stop immediately if the ganache begins to look grainy.
  1. Use. Immediately pipe the ganache after whipping.
Milk chocolate ganache frosting on eclairs
Milk chocolate ganache frosting on eclairs

Stabilized Option

The stabilized version of the recipe isn’t that much different from the base one. There are only a couple of extra steps, which take about 3 minutes in total.

  1. Bloom the gelatin. Pour the water over the gelatin in a tiny bowl and stir it. It takes about 5 to 10 minutes to bloom, which is about how long the steps before we need the gelatin will take.
Gelatin for stabilized whipped cream
Bloom gelatin in water for 5-10 minutes
  1. Prepare the chocolate. Finely chop the milk chocolate and place it into a large heatproof bowl. The finer the chocolate is chopped, the easier it will melt, but there’s no need to be perfect here because we will blend the chocolate with heavy cream anyway.
Chopped chocolates
Finely chop the milk chocolate
  1. Heat the cream. Heat half the heavy cream over medium heat in a small saucepan until it just begins to simmer. Do not let it boil over; you’re looking for small bubbles near the edges of the pot and a bit of steam. Take the cream off the heat.
Heating the cream
Heat half the cream until it simmers without boiling
  1. Add gelatin. Add gelatin to the hot cream and whisk until it dissolves.
Adding the bloomed gelatin to the cream
Add the gelatin
  1. Combine chocolate and cream. Pour the hot cream and gelatin mixture over the chopped chocolate. Let it sit for about 1 minute for the chocolate to warm and start melting. After a minute, whisk the mixture until the chocolate fully melts and the mixture is smooth.
  2. Blend. Use an immersion blender to carefully blend the mixture for about 1-2 minutes. Ensure you move the blender around to incorporate all the chocolate and cream thoroughly. This is our insurance policy against any lumps of unmelted chocolate.
  1. Add remaining cream. Pour the remaining cream (the portion that wasn’t heated) into the mixture and blend for another minute or so. This quickly lowers the temperature of the ganache, making it ready for refrigeration.
  1. Cover and refrigerate. Cover the ganache with plastic wrap, making sure the wrap is in direct contact with the surface of the ganache. This prevents a skin from forming. Put the bowl in the fridge for 6+ hours, ideally overnight.
Cover with plastic wrap
Cover with plastic wrap and chill
  1. Whip. After those 6 hours in the fridge, the ganache will look set and pretty stiff. That’s expected, so don’t panic. Grab a hand or stand mixer with the whisk attachment and whip the ganache on medium speed until the whisks leave a clearly visible trail and the ganache looks light and fluffy. This should take 3 to 5 minutes. Stop immediately if you notice the ganache starts looking grainy.
  1. Use. Pipe the ganache immediately after whipping.
Chocolate financiers with whipped ganache frosting
Chocolate financiers with whipped ganache frosting

Tips

Here are a few things to keep in mind when making this whipped ganache recipe:

  • Chill the equipment. If you want to use a different bowl for whipping, transfer the ganache to it at least 30 minutes before whipping so it cools to a low temperature. Freezing the whisks for 30 minutes before whipping is also a great idea. Read my guide to whipped cream for more tips on whipping cream.
Milk chocolate ganache whipped using an electric hand mixer
  • Add flavor. You can add 1 to 2 teaspoons of a liqueur (say brandy or rum) or extract (like vanilla extract) to add more flavor to the ganache. Add the extra flavoring after incorporating the cold cream when the ganache is already fairly cold, so the high temperature won’t mess with the flavor notes. Also, make sure what you add makes sense for the dessert the ganache will top.
Whisk covered in ganache
Whisk covered in white chocolate ganache

Storage

You can store the whipped ganache in the fridge for 3 to 4 days. The simple version should keep its shape for a day or so after piping, while the stabilized one should keep for the whole 3 to 4 days without much change. Make sure the container is sealed tightly so the ganache doesn’t absorb any smells.

Bowl of milk chocolate whipped ganache frosting

Milk Chocolate Whipped Ganache

This milk chocolate whipped ganache recipe is a game changer for any dessert lover. Simple steps, two ways—pick your favorite!
Course: Dessert
Cuisine: French
Keyword: Ganache, Gelatin, Heavy Cream, Milk Chocolate
Servings: 1.25 cups

Ingredients

Simple Option:

  • 1 cup heavy cream ~240 g
  • 4.25 oz milk chocolate ~120 g

Stabilized Option:

  • 1 cup heavy cream ~240 g
  • 3 oz milk chocolate ~85 g
  • 1 teaspoon powdered gelatin
  • 1 tablespoon water

Instructions

Simple Option:

  • Chop Chocolate: Finely chop milk chocolate into a large heatproof bowl.
    4.25 oz milk chocolate
  • Simmer Cream: Heat half the heavy cream in a saucepan until it barely simmers. Look for small bubbles at the edges.
    1 cup heavy cream
  • Mix: Pour the hot cream over the chocolate, let sit for a minute, then whisk until smooth.
  • Blend: Use an immersion blender to mix for 1-2 minutes, ensuring everything is well incorporated.
  • Add Cream: Mix in the remaining cold cream to cool the ganache, then blend for another minute.
  • Refrigerate: Cover with plastic wrap touching the ganache and refrigerate for at least 6 hours, or overnight.
  • Whip: Whip the chilled ganache with a mixer until light and fluffy, about 3-5 minutes. Stop immediately if it starts looking grainy.
  • Pipe: Pipe the ganache immediately after whipping.

Stabilized Option:

  • Bloom Gelatin: Stir gelatin into water in a small bowl and let sit for 5-10 minutes.
    1 teaspoon powdered gelatin, 1 tablespoon water
  • Chop Chocolate: Finely chop milk chocolate and place it in a large heatproof bowl.
    3 oz milk chocolate
  • Simmer Cream: Heat half the heavy cream in a saucepan until it begins to simmer (look for small bubbles around the edges), then remove from heat.
    1 cup heavy cream
  • Dissolve Gelatin: Add gelatin to the hot cream and whisk until fully dissolved.
  • Combine: Pour the gelatin-cream mixture over the chocolate, let sit for a minute, then whisk until smooth.
  • Blend: Use an immersion blender to mix thoroughly for 1-2 minutes, ensuring no lumps remain.
  • Add Cream: Incorporate the remaining cream to cool the mixture, then blend for another minute.
  • Refrigerate: Cover the ganache with plastic wrap in direct contact and refrigerate for at least 6 hours, or overnight.
  • Whip: Whip the chilled ganache with a mixer until light and fluffy, about 3-5 minutes. The whisks should leave clearly visible trails. Stop immediately if you notice any graininess.
  • Pipe: Pipe the ganache immediately after whipping.
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