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Bowl of milk chocolate whipped ganache frosting "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!
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Course: Dessert
Cuisine: French
Keyword: Ganache, Gelatin, Heavy Cream, Milk Chocolate
Servings: 1.25 cups
Author: Marcin Skrzypiec

Equipment

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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