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Milk chocolate whipped ganache
I love whipped ganaches because they are easy to make and you can use them for different purposes: you can pipe them on a tart, use them as a mousse or simply eat with a spoon 🙂
- This whipped ganache
is composed of : - Milk chocolate (at least 35 % fat)
- Whipping cream (at least 33% fat)
What
I used
High quality chocolate: It will make a difference!
Tips to succeed when making
this whipped ganache
Make sure you are using good-quality chocolate. The better the chocolate, the better your whipped ganache will taste. For a milk chocolate ganache, use chocolate with at least 35% of cocoa.
Divide your whipping cream into two parts. One part will be heated up, while the other one will stay in the fridge. This is important because when heating up your whipping cream, the molecules that are necessary to whip it are destroyed. You need at least half of the cream of that ganache to be cold to make sure you will be able to whip it properly.
Melt your chocolate in advance! This way it will be easy to blend your chocolate with hot whipping cream.
Let the ganache rest in the fridge for 6 hours as recommended! I know it is tempting to go faster but if you don't let the cream settle, the chocolate inside will not have time to stabilize the ganache. When you try to whip it, it will not work.
Gelatin or not gelatin? It really depends on what you want. In this post, I will give you two recipes. One with, and the other without gelatin. In a whipped ganache, what gives it the texture and helps hold the ganache is the milk chocolate. The more chocolate you use, the more stable your ganache will be. But be careful, the more chocolate you put in, the sweeter and more chocolatey it will be. In the gelatin version, there is less chocolate because the gelatin will replace milk chocolate for the stability of the ganache. The ganache with gelatin will be less sweet, less chocolatey, and lighter. I personally use fish gelatin, but any gelatin will work (pork, or beef).
What is theperfect texture for a whipped ganache? It all depends on what you want to do. If you're going to use a whipped ganache for a mousse cake, do not overwhip it. It should be whipped just enough to hold. The less you whip your ganache, the airier and lighter it will be. On the contrary, if you want to pipe it on a tart, for example, it's better to whip a little bit more. The more you whip your ganache, the more compact it will become and it will be easier to pipe it.
Whatever you do, make sure you keep the ganache cold at all times before whipping it. If you try to whip it while it’s at room temperature, it just won’t work.
The video recipe is in my reels on Instagram. Click here to watch.
First, here is the recipe for the whipped ganache with gelatin, the recipe without gelatin is below.
You can learn how to use a whipped ganache to make a mousse cake by enrolling in my mousse cake course. Click here for more details.
Milk chocolate whipped ganache with gelatin
Equipment
- immersion blender
- whisk
- mixing bowl
Ingredients
- 300 g whipping cream (1) at least 33% fat to heat
- 450 g whipping cream (2) at least 33% fat keep in the fridge
- 7.5 g gelatin I use gelatin powder, use the same amount for sheets
- 45 g water for gelatin
- 190 g milk chocolate (at least 35 % cocoa)
Instructions
- If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min.
- Heat up the whipping cream (1) to a boil.
- Melt your milk chocolate in a double boiler or in the microwave and pour it into a large bowl.
- Add gelatin to your hot whipping cream and pour it onto the melted milk chocolate. Whisk until it becomes homogeneous. Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for at least 6 hours.
- Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.
Milk chocolate whipped ganache without gelatin
Equipment
- immersion blender
- whisk
- mixing bowl
Ingredients
- 200 g whipping cream (1) at least 33 % fat to heat
- 300 g whipping cream (2) at least 33 % fat keep in the fridge
- 200 g milk chocolate (at least 35% cocoa)
Instructions
- Heat up the whipping cream (1) to a boil.
- Melt your milk chocolate in a double boiler or in the microwave in a large bowl.
- Pour hot whipping cream (1) onto your milk chocolate and whisk.
- Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for 6 hours at least.
- Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.
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