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Ganache and Whipped Ganache Recipes

Making chocolate ganache is simple in principle, but a few essential techniques can make all the difference between a perfect result and a split, greasy mess. Below you’ll find three professional formulas: a basic ganache, a classic whipped ganache, and a whipped ganache with mascarpone—each tailored for different uses like tarts, entremets, layer cakes, and fillings.
High-quality chocolate makes a huge difference here. Choose couverture chocolate with a high cocoa butter content (like Valrhona) for a smoother texture, better structure, and cleaner finish.
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Prep Time 30 minutes
Cook Time 10 minutes

Ingredients
  

Classic Ganache

  • 250 g heavy cream 30% fat
  • 20 g acacia honey or glucose syrup
  • 210 g dark chocolateor 375 g milk chocolateor 480 g white or blond Dulcey chocolate

Whipped Ganache Dark Chocolate Version

  • 250 g heavy cream 30% fat
  • 25 g acacia honey or glucose syrup
  • 210 g dark chocolate
  • 515 g cold heavy cream 30% fat

Whipped Ganache Milk, White, or Blond Version

  • 250 g heavy cream 30% fat
  • 25 g acacia honey or glucose syrup
  • 340 g milk white, or blond chocolate
  • 645 g cold heavy cream 30% fat

Whipped Ganache with Mascarpone Dark Chocolate Version

  • 210 g heavy cream 30% fat
  • 110 g dark chocolate
  • 250 g mascarpone
  • Whipped Ganache with Mascarpone Milk, White, or Blond Version
  • 210 g heavy cream 30% fat
  • 155 g milk white, or blond chocolate
  • 250 g mascarpone

Instructions
 

Classic Ganache

  • Melt the chocolate in a bain-marie until smooth.
  • Simultaneously heat the cream with the honey until hot (not boiling).
  • Remove the melted chocolate from the heat and pour in one-third of the hot cream. Stir with a spatula.
  • Add the second third of the cream, mixing well, then the final third.
  • Blend the mixture with an immersion blender to emulsify fully, avoiding air bubbles.
  • Use immediately to pour into tarts or inserts. If you plan to pipe it, let it rest at room temperature or refrigerate until firm enough to hold shape.

Whipped Ganache (all variations)

  • Melt the chocolate gently over a bain-marie.
  • Heat the initial 250 g cream with the honey until warm.
  • Remove the chocolate from heat and emulsify in three additions of the hot cream, mixing each time.
  • Blend with an immersion blender.
  • Add the cold cream and blend again.
  • Cover with plastic wrap directly on the surface and chill for at least 6 hours.
  • Once chilled, whip the ganache using a stand or hand mixer until it forms soft to medium peaks. Do not overwhip.

Whipped Ganache with Mascarpone (all variations)

  • Melt the chocolate in a bain-marie.
  • Warm the cream until hot.
  • Emulsify the cream into the chocolate in three additions.
  • Blend with an immersion blender.
  • Cover with plastic wrap and chill for at least 6 hours.
  • Whip briefly to loosen the ganache.
  • Add mascarpone and whip again until thick, creamy, and stable. Use immediately.