Easy Whipped Chocolate Orange Ganache
How to easily make chocolate ganache for your baking, which can also be whipped for increasing volume, lightening colour & texture.
Equipment
- Scales or measuring cups
- Microwave-safe bowl (or pan for the stove)
- Chopping board and large knife
- Mixing spoon/spatula
- Hand/stand-mixer if whipping
- Measuring Spoon (if adding flavouring)
Ingredients
- 300 ml Double Cream (10 fl oz, 1¼ cup, Heavy/Whipping Cream*)
- 150 grams Milk Chocolate (5¼ oz, Semi-sweet Chocolate*)
- 150 grams Dark Chocolate (5¼ oz, Bitter/Dark Chocolate*)
- 2 tsp Orange Extract (optional, or other concentrated flavour)
* denotes see notes below
Instructions
Prepare The Cream
- Start by heating the 300 ml Double Cream in the microwave till warm not boiling. Use a microwave-safe bowl & heat in 1-2 minute intervals till warm. Alternatively heat on the stove top on a medium heat just until starting to bubble. Do not let it boil.
Prepare The Chocolate
- While the cream is heating, prepare the 150 grams Milk Chocolate & 150 grams Dark Chocolate by breaking into squares and then chopping with a large knife into smaller pieces.
Make The Ganache
- Once the cream is warm, add the chopped chocolate but DO NOT STIR yet! Leave for 10 minutes. If you used the stove top, you can transfer the cream to a mixing bowl before adding the chocolate or do so afterwords.
- After 10 minutes, carefully mix the melting chocolate into the warm cream until it is all incorporated.
Using For A Drip Cake
- If using for a drip cake or to flood a cake, leave the warm ganache for 30 minutes before you do so. No need to chill.
Firming The Ganache
- If you want to use the ganache for piping or filling cakes, or making truffles, the liquid ganache needs to set up more. This can take about 3 hours in the fridge to produce a spreadable consistency or what I call semi-firm.
- Tip For Quicker Setting/Cooling - transfer the warm ganache to a clean metal cookie tray (cookie sheet). This wider surface area will make the ganache cool and set quicker. This can take 30 - 45 minutes in the fridge, to become a spreadable consistency similar to smooth peanut butter. (See before recipe card and video for reference). The ganache is now ready to use.
- If you want the ganache firmer with more body, allow to chill for longer or overnight. If the ganache is too firm for piping, leave to soften.
Whipping The Ganache
- To whip the ganache, simply add the semi-firm ganache to a large enough mixing bowl, or stand-mixer bowl and whisk until the colour becomes paler, the volume increases and the texture becomes more aerated in appearance.
Flavouring The Ganache
- You can flavour the ganache at any of the stages but I prefer doing at the end. Simply add 2 tsp Orange Extract to the prepared ganache and mix to combine. Taste test and add more, a ¼ tsp at a time if required.
Using The Ganache
- In the liquid form, ganache can be used for drip cakes or as a glaze on chocolate cupcakes. In the medium firm stage, fill mini bundt cakes with ganache, or use to make chocolate truffles.
Storing The Ganache
- Chocolate ganache can be stored in the fridge covered with cling film/plastic wrap or in an air-tight container. Or out on the worktop/counter is not too warm. Storing in the fridge, the ganache will be firmer with more body and last at least 7 days1 compared to about 2 days2 left out on a counter/worktop.
- To freeze the ganache, place in an air-tight container and then cover with a layer of cling film/plastic wrap before sealing the container. If using freezer bags, remove any air first as this can dry out the ganache. Label and well wrap the freezer bag and the ganache should last up to 3 months3. Freeze in smaller portions if needed.
- To defrost, slow defrosting is best for retaining texture. Defrost in the fridge for several hours or overnight. Once defrosted it will need to be left out to soften enough to use. Then you will need to mix the ganache vigorously to achieve the pre-freezing texture.
Notes
Cream - must be Double cream (Heavy/Whipping Cream). Elmlea Double Cream also works well.
Chocolate - expensive chocolate is not required for this recipe. See more information before this Recipe Card.
Recipe Yield - about 1¾ cups worth of medium to firm set chocolate ganache, and about 2 cups if you whip the ganache. The weight would be about 600g (21 oz).
Servings - for nutritional purposes, there are 6 servings, where 1 serving is 100g (3 ½ oz), about ⅓ cup.
Using A Different Amount Of Cream - using a ratio of 1:1, you need to match the weight of cream with the same total weight of chocolate. Example, 8fl oz cream (227g) would require a total of 8 oz of chocolate (made up of both milk/semi-sweet & dark/bitter chocolate).
Time To Make - based on chopping chocolate while cream heating, and on leaving the ganache a total of 40 minutes (for drip cakes, or using the quicker cool & set method above).
Check the cake recipes page for ideas to use with your home-made chocolate ganache.
Use ganache to make Chocolate Truffles.
Check out other Glazes, Buttercreams, Sauces & Curds to use on your bakes. Or a slightly different version of ganache in these individual chocolate tarts.
Reference: 1 Storing ganache in the fridge @ https://www.bbcgoodfood.com/glossary/chocolate-ganache-glossary/ 2 Storing ganache on a counter @ https://www.cakeflix.com/the-shelf-life-of-ganache-by-madeitwithlove/ 3 Freezing information taken from website Freeze It @https://freezeit.co.uk/can-you-freeze-ganache/
Nutritional Information -I am not a qualified nutritionist, and all values, are approximate, via website ‘MyFitnessPal.com’. For conveniance, 1 serving is calculated as 100g (3 ½ oz), about ⅓ cup, with a recipe yield of about 600g (7oz, 2 cup).
Time To Make - based on chopping chocolate while cream heating, and on leaving the ganache a total of 40 minutes (for drip cakes, or using the quicker cool & set method above).
Check the cake recipes page for ideas to use with your home-made chocolate ganache.
Use ganache to make Chocolate Truffles.
Check out other Glazes, Buttercreams, Sauces & Curds to use on your bakes. Or a slightly different version of ganache in these individual chocolate tarts.
Reference: 1 Storing ganache in the fridge @ https://www.bbcgoodfood.com/glossary/chocolate-ganache-glossary/ 2 Storing ganache on a counter @ https://www.cakeflix.com/the-shelf-life-of-ganache-by-madeitwithlove/ 3 Freezing information taken from website Freeze It @https://freezeit.co.uk/can-you-freeze-ganache/
Nutritional Information -I am not a qualified nutritionist, and all values, are approximate, via website ‘MyFitnessPal.com’. For conveniance, 1 serving is calculated as 100g (3 ½ oz), about ⅓ cup, with a recipe yield of about 600g (7oz, 2 cup).
Nutrition Facts
Easy Whipped Chocolate Orange Ganache
Serving Size
100 grams
Amount per Serving
Calories
490
% Daily Value*
Fat
38
g
58
%
Saturated Fat
25
g
156
%
Monounsaturated Fat
2
g
Cholesterol
2
mg
1
%
Sodium
6
mg
0
%
Potassium
142
mg
4
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
25
g
28
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.