Whipped Chocolate Ganache

Ganache must be cool to whip properly. Overwhipping will make the mixture grainy. If this happens, remelt, chill, and rewhip mixture.

  • Yield: Makes about 4 cups

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2001


  • 1 pound semisweet chocolate, chopped
  • 2 1/2 cups heavy cream


  1. Place the semisweet chocolate in a large heat-proof bowl. Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.

  2. Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.


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