Whipped Caramelized Chocolate Ganache Recipe

Square cut cakes topped with whipped chocolate ganache.

Whipped Caramelized Chocolate Ganache Recipe

Elevate cakes, cupcakes, or cookies with caramelized white chocolate ganache whipped into a luxurious and velvety frosting or cake filling, lending baked goods a caramel flavor & light, airy texture.

No ratings yet

Print Pin

Course: Baking Guides & Hacks

Cuisine: American

Diet: Vegan

Prep Time: 5

Cook Time: 10

Chill Time: 2

Total Time: 2 15

Servings:

Calories: 86kcal

Author: Max

Equipment

Sauce Pan

Ingredients

7 to 8 oz blonde chocolate 200-220g
6 to 7 tbsps heavy cream

Instructions

How to Make Blonde Chocolate

If you've already made or bought blonde chooclate, skip to the whipped ganache section below. Preheat the oven to 250°F (120°C). Chop up pieces of white chocolate until they look splintered. You want the surface area of the chocolate slivers to be as small as possible so that each one is evenly exposed to the heat.
Scrape your chopped chocolate on a baking sheet. Spread out the chocolates in a single layer to ensure even browning.
Put the chocolate-covered tray in the oven and set the timer for 10 minutes. When the timer goes off, take out the baking sheet and use your spatula to stir and move the melted chocolate before returning it to the oven for another 10 minutes.
Repeat this process two more times (total of 30 minutes) and then every 5 minutes afterward until the chocolate is smooth and deep brown. It should be roughly the color of peanut butter, according to my boss in Guatemala (where I learned this technique many years ago).
Once it’s out of the oven, let it cool first. If the chocolate is separated or is a bit grainy, scrape it into a high-speed blender (you can also use an immersion blender or a food processor) and recombine for a smoother texture.
You can use it immediately in the recipe below, or you can transfer it to an airtight container for later use. It can be stored for up to a month, no refrigeration required.

How to Make Whipped Ganache

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Don't let it come to a rolling boil – you're looking for those little bubbles that tell you it's hot enough.
Pour the hot cream over the caramelized chocolate, making sure every bit is covered. Let it sit for about 3 minutes if you just made the caramelized chocolate or 5 minutes if using premade chocolate. This gives the chocolate time to soften and melt into the cream.
After the wait, whisk the mixture until the chocolate is fully melted and the ganache is smooth. If you find any lumps, you can gently heat the mixture over a double boiler while stirring until it's completely smooth.
Cover the ganache with plastic wrap, pressing it directly onto the surface of the chocolate to prevent a skin from forming on the top. Then chill the emulsion in the refrigerator until it's completely cooled – about 2 hours.
Once chilled, take it out and whip it using an electric mixer on high speed until it's light and fluffy, which should take about 3-4 minutes.
Use immediately to frost cakes, cupcakes, or any dessert that could use a touch of creamy, white chocolate goodness, or keep it in the fridge for up to one week

Notes

Quicker Cleanup: for easier cleanup when making the caramelized chocolate, you can just line the baking sheet with a silicone mat or parchment paper. However, in my experience, it's easier to move and stir the chocolates without the lining.

Watch for Water: make sure you don't accidentally get any water on the chocolate at any time, as that can cause the chocolate to seize up and become unworkable, not to mention stop caramelizing and/or whipping (depending on what step you're on).

Fixing Broken Ganche: If you overwhip the ganache, meaning the mixture becomes grainy and separated instead of light and fluffy, transfer the ganache to a heatproof container. Heat a small amount of water in a saucepan and place the bowl of ganache on top of it.

Then re-melt the ganache by mixing using a rubber spatula until it’s smooth again. Let it cool before chilling it in the fridge. It needs to be chilled again for about 2 hours before you try whipping it again.

Nutrition