I love creating chocolate recipes that are decadently simple and indulgent. In this recipe, 8 oz of dark chocolate meets chilled heavy cream, butter, vanilla, and a pinch of salt to form the best chocolate ganache perfect for topping cakes, doughnuts, or other desserts. Its one bowl means minimal cleanup.

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I’ve been noodling around with desserts for a while now and stumbled upon this whipped chocolate ganache recipe that totally stole my heart. I was a bit skeptical at first, but once I melted that 8 oz of finely chopped dark chocolate with a chilled cup of heavy cream, everything just fell into place.

I even tossed in a tablespoon of unsalted butter and a teaspoon of vanilla extract with a pinch of salt to amp up the flavor. Trust me when I say this isn’t your standard ganache recipe—it’s a game changer.

Instead of messy stove-top work, I just mix them all up in one bowl, and that’s it. Whether you’re topping a cake, filling doughnuts, or creating a decadent glaze, this mix is so versatile.

I really think it’s one of the best chocolate ganache ideas out there, and it makes dessert decorating fun and easy. Enjoy experimenting and happy munching!

Why I Like this Recipe

I really love this recipe because it is super easy to make and i dont have to deal with a ton of cleanup which is awesome. I only need one bowl which means i get to spend more time enjoying my treat rather than scrubbing dishes.

Another thing i like is the texture after whipping the ganache. It comes out light and airy like whipped cream and it tastes so rich and chocolaty.

I also appreciate how versatile this recipe is. I can use it to frost cakes, fill eclairs or even top doughnuts and pies. That makes it perfect for when i want to mix things up a little.

Lastly, the flavor is just incredible. The mix of dark chocolate, a pinch of salt, vanilla extract and butter creates a balance of flavors that hits all the right notes and always satisfies my sweet tooth.

Ingredients

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Dark chocolate deliver antioxidants and add a bitter note, balancing out the sweet cream.
Heavy cream, loaded with healthy fats, make a rich and velvety texture.
Unsalted butter add smoothness and yummy flavor, blending seamlessly with other ingredients.
Vanilla extract contribute a sweet warmth that round up the ganache flavor nicely.
A pinch of salt boost overall taste and balance the sweetness, making all flavors pop.
Combined, the ingredients create a harmonus blend that is both decadent and balanced.
All components work together to delivers a smooth, indulgent ganache you’ll love makin’.
Each choice enhance rich, authentic flavor in this delish homemade treat.

Ingredient Quantities

8 oz dark chocolate (finely chopped)

1 cup heavy cream (preferably chilled)

1 tablespoon unsalted butter (at room temp)

1 teaspoon vanilla extract

A pinch of salt

How to Make this

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1. Finely chop the dark chocolate and put it in a medium bowl.

2. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer; don’t let it boil.

3. Carefully pour the hot cream over the chopped chocolate, and let it sit for about 2 minutes so the chocolate can melt.

4. Stir the mixture gently until smooth and fully combined.

5. Mix in the tablespoon of unsalted butter (make sure it’s at room temp), the teaspoon of vanilla extract, and a pinch of salt.

6. Let the ganache cool down to room temperature, then cover it and chill in the fridge for about an hour until it thickens up a bit.

7. Once chilled, whip the ganache with an electric mixer on high speed until it looks light and airy, similar to whipped cream.

8. Give it a quick taste and adjust with a little more salt or vanilla if needed.

9. Use it right away to frost cakes, fill eclairs, top doughnuts, or add over pies and tarts.

10. Enjoy your awesome chocolate ganache whipped creation and impress everyone with your dessert skills!

Equipment Needed

1. Chef’s knife (for chopping the dark chocolate)
2. Cutting board (to keep the counter clean while chopping)
3. Medium mixing bowl (for holding the chopped chocolate and mixing the ingredients)
4. Small saucepan (for heating the heavy cream)
5. Measuring spoons (to accurately measure out the butter, vanilla, and salt)
6. Stirring spatula or spoon (for mixing the melted chocolate with other ingredients)
7. Electric mixer (to whip the ganache until it’s light and airy)
8. Bowl cover or plastic wrap (to cover the ganache while it chills)

FAQ

How should I chop the chocolate?

It's best to finely chop the chocolate so it melts evenly. Try not to crush it too fine or you might end up with clumps.

Why does the recipe call for chilled heavy cream?

Chilled cream helps to keep the texture right when you whip it up. If its too warm, the ganache might turn out too runny.

What's the role of that little pinch of salt?

Salt actually helps enhance the chocolate flavor. Don't skip it cause it makes a subtle but important difference.

Can I store the ganache after making it?

Yup! You can keep it in the fridge for up to a week. Just let it come back to room temp before serving.

Can I use something instead of heavy cream to make it dairy-free?

You can try using thick coconut cream, although it might change the flavor a bit. It works pretty good if you're avoiding dairy.

Chocolate Ganache Whipped Recipe Substitutions and Variations

You could try using semi-sweet chocolate instead of dark chocolate, just make sure it’s chopped up really fine for even melting.
If you dont have heavy cream, try using coconut cream or even a mix of whole milk with a little melted butter, but it might not be as rich.
In a pinch, salted butter can be substituted in place of unsalted butter, just remember to cut back on the extra salt that you add later.
If you dont have vanilla extract, almond extract or a little bit of maple syrup can give you a similar sweet, aromatic flavor.
Instead of regular salt, you can use sea salt or Himalayan salt to add that little hint of flavor to your ganache.

Pro Tips

1. Make sure your heavy cream gets to that perfect simmer and not full boil since too much heat might mess up the smoothness of the chocolate.

2. Using butter that’s already at room temp really helps it mix in evenly, so if you forgot, just leave it out for a bit before you start.

3. After chilling the ganache, give it a good whip but don’t go overboard. You want it light and airy, but too much mixing can sometimes turn it a little grainy.

4. Always taste it at the end and feel free to tweak the salt or vanilla. It’s all about balancing flavors so the ganache comes out just right.