This decadent Whipped Chocolate Ganache Frosting is so easy to make with only a few ingredients! A rich and silky topping that is perfect for chocolate lovers and makes the perfect chocolate topping for any cake!
I love a decadent chocolate treat as much as the next girl. The more chocolatey, the better in my opinion. As far as chocolatey flavours go, you really can’t get any more decadent than ganache. Ganache is easy to make and doesn’t require much fuss. Read on to find out just how easy it is to make this at home with only a handful of ingredients!
I used this decadent frosting on my Chocolate Greek Yogurt Cupcakes but it truly goes well with so many cakes, cupcakes and cookies!
How to make Whipped Chocolate Ganache Frosting
To make this frosting, you will need:
- 1 cup semi-sweet chocolate, chopped into small pieces
- 1/2 cup whipping cream or heavy cream
- 1/4 cup honey (optional for a sweeter frosting)
- 6 tablespoons sour cream
Place chocolate, whipping cream and honey in a small saucepan over low heat. Stir until the chocolate is melted and then remove from heat.
Transfer to a large bowl and whisk in the sour cream. Let it stand for 30 minutes to cool and thicken.
Once it has thickened, beat with a hand mixer until it is fluffy and it has lightened in colour. It is ready to use to frost your cake! You can spread it onto your cake or pipe it as you wish!
Tips for making the best Whipped Chocolate Ganache Frosting
Essentially, a traditional ganache is equal parts chocolate and whipping cream (you can also use heavy cream. Whipping cream is widely available here in Canada and is 35% fat). Since traditional ganache is a bit thinner and runnier than what I want for a frosting, I reduce the amount of cream by half. This will result in a thicker ganache that is easier to whip and will hold its structure better.
I also add two more ingredients to this frosting- honey and sour cream. Both of which are optional, but I think they make for a tastier frosting.
Tip #1: Add a bit of honey to your ganache. Since ganache can be a bit strong and bitter, I add honey to my frosting as it just seems to be preferred in my family. I left that as optional as I know many love the strong, bitter taste of a darker chocolate so feel free to do what you like.
Tip #2: Add a bit of sour cream to your ganache. I whip in some sour cream to my frosting for added creaminess and also because I love the flavour it adds. I remember watching a cooking show years ago (maybe decades ago- man I am getting old!) and the baker made a ganache frosting using sour cream instead of whipping cream. The blend of the two is my favourite so that’s what you will find here.
Tip #3: melt your chocolate over LOW heat. Keep the temperature low when melting your chocolate and keep stirring. Once it is melted, remove it from the heat immediately.
Tip #4: Use good quality chocolate. The chocolate flavour is strong and so using a good quality chocolate is important. I use a semi-sweet chocolate bar.
Tip #5: Chop your chocolate finely. Because you do not want to keep your chocolate over heat for long or boil your cream, be sure to chop it up finely so that it melts quickly.
Tip #6: Steam is the enemy of chocolate. If you have ever had your melted chocolate seize on you and wondered why, I am here to tell you that the culprit was steam or water. Water is the enemy of chocolate and if even a little bit gets into your melted chocolate it will seize on you. To avoid this, make sure your saucepan and spatula are dried off completely to minimize your risk.
Tip #7: Cool ganache in the fridge if you are in a rush. While this frosting is super easy and quick to whip up, you do need to let it cool and thicken before you whip it. If you like, you can refrigerate it for a bit to speed up this process.
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Whipped Chocolate Ganache Frosting
1 cup semi-sweet chocolate, chopped into small pieces
1/2 cup whipping cream or heavy cream
1/4 cup honey (optional for a sweeter frosting)
6 tablespoons sour cream
- Place chocolate, whipping cream and honey in a small saucepan over low heat. Stir with a silicone spatula (or similar) until the chocolate is melted and then remove from heat.
- Transfer to a large bowl and whisk in the sour cream. Let it stand for 30 minutes to cool and thicken. If it still not thick enough at this point, you can place it in the fridge for a bit to speed up the process.
- Once it has thickened, beat with a hand mixer until it is fluffy and it has lightened in colour. It is ready to use to frost your cake!