Whipped Chocolate Ganache with Chantilly Cream
This dreamy whipped ganache combines the richness of dark and milk chocolate with the lightness of Chantilly cream. Chilled until firm and then beaten to a silky mousse, it's perfect as a cake filling, tart topping, or an indulgent spoonable treat. Simple to make, yet impressively elegant.
🛒 Ingredients
1 servings
- 200 ml (¾ cup) heavy cream
- 200 g (7 oz) milk chocolate, finely chopped
- 200 g (7 oz) dark chocolate (70%), finely chopped
- 200 ml (¾ cup) whipped Chantilly cream, store-bought or homemade
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Directions
- 1
Finely chop both chocolates and place them together in a heatproof bowl.
- 2
Warm the heavy cream over a bain-marie (double boiler) without letting it boil, then slowly pour it over the chopped chocolate, stirring gently until you have a smooth, glossy ganache.
- 3
Press plastic wrap directly onto the surface of the ganache and refrigerate for at least 3 hours until firm.
- 4
Remove from the fridge and beat the ganache with an electric mixer on medium speed until it turns light and fluffy.
- 5
Gently fold in the Chantilly cream using a spatula with circular motions, keeping the mixture airy.
- 6
Use immediately as a filling or topping, or refrigerate until ready to serve.
💡 Chef's Tip
Use a high-quality dark chocolate with at least 70% cocoa for the best depth of flavour. A teaspoon of vanilla extract or a pinch of fleur de sel added before chilling takes this ganache to the next level.
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