Are you ready to go one step further? Of course! Chocolate whipped cream is an excellent filling for tarts, cake garnishes, eclairs fillings, chocolate-covered cookies, ice cream, sundaes, cream pies, and more. It's quick and easy, especially if you use a mixer. Ganache-which is made from icing or filling for pastries and other sweet treats-is also made from cream and dark chocolate. This article will explain how to make both.
Ingredients
- 1 cup (240 ml) heavy whipped cream
- 1 tbsp (15 grams) granulated sugar
- tsp pure vanilla extract
- cup (120 ml) semisweet or milk chocolate chips
- 110 grams dark chocolate for ganache
Step
Method 1 of 4: Chocolate Whipped Cream
Step 1. Cool the equipment
Place the stainless steel bowl, mixer, and cream in the refrigerator for 15 to 30 minutes. Cooling the utensils before shaking them will allow the cream to thicken faster.
Step 2. Mix all ingredients
Stir in 1 cup heavy whipping cream, 1 tablespoon sugar, and tsp vanilla extract.
- Beat all ingredients with an electric mixer or manual balloon whisk until soft peaks form when you lift the whisk.
- Use medium speed and don't beat it too long.
Step 3. Melt the chocolate
Melt cup semisweet chocolate chips or milk in the microwave on high heat for 1 minute. Stir in the chocolate and heat again if necessary until everything is melted.
Refrigerate the chocolate until the consistency remains runny but not too hot
Step 4. Add half of the whipped cream mixture into the chocolate and mix it in with a spatula
Add the remaining whipped cream to the chocolate and stir until well combined.
Method 2 of 4: Making Ganache by Hand
Step 1. Prepare the chocolate
Chop 110g of dark chocolate into small pieces and place in a large stainless steel bowl.
Step 2. Bring the cream to a boil
Add 1 cup heavy cream and 1 tablespoon sugar and bring to a boil over medium heat.
Step 3. Stir the ingredients
Immediately pour the cream mixture over the chopped chocolate.
- Place the bowl on the table to let the chocolate absorb the cream.
- Let sit for a minute, then stir gently with a spatula until the chocolate melts.
- Do not knead the dough. Make sure no air gets into the dough.
- Stir gently for 2 minutes.
Method 3 of 4: Making Ganache with a Food Processor
Step 1. Prepare the chocolate
Chop 110g of dark chocolate into small pieces and place it in a food processor with a steel blade.
Step 2. Bring the cream to a boil
Add 1 cup heavy cream and 1 tablespoon sugar and bring to a boil over medium heat.
Step 3. Stir the ingredients
Immediately pour the cream mixture over the food processor.
- Let stand for a minute, then press the Pulse button three times to knead the dough.
- Clean the sides with a rubber spatula.
- Press the Pulse button 3 more times.
- Repeat until all the chocolate has melted. Transfer the ganache to a bowl.
Method 4 of 4: Final Steps After Making Ganache
Step 1. Cool the dough
Allow the ganache to cool to room temperature, which is around 21°C.
Step 2. Use ganache
You can fill the cakes or cookies, or mix them with a hand whisk before using them to decorate the cake. Beat by whipping in and out of cream to allow the dough to fill with air and rise.
Tips
- You can replace the melted chocolate chips with 1½ tablespoons (20 grams) of cocoa powder and 2½ tablespoons (35 grams) of sugar. Mix well and let sit for 1 hour to allow the cocoa powder to dissolve. After that, knead the dough.
- You can store whipped cream for up to 4 hours in the refrigerator before using it.
- If you're using white chocolate, mix it with 2 tablespoons of the whipped cream mixture, put it in a metal bowl and cook it over a pot of boiling water. Once melted, let the dough rest for a few minutes, toss with the remaining whipped cream, then place it in the fridge.
- Cool the cake before decorating it. Once the chocolate whipped cream has been applied to the cake, let the cream rest in the freezer for 1 hour.
