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Ganache Recipes | PastrySampler.com

Whipped Ganache

Recipe by Renee Shelton

This is a very soft version of ganache. Once the mixture is cooled overnight in the refrigerator, it can be whipped up and used in mini tarts or as a chocolate mouse filling for cakes.

Yield: 1 batch ganache.


  • 1 quart cream

  • 1 pound 6 ounces milk chocolate

  • 6 ounces dark chocolate

  • 2 ounces orange flavored liqueur


  1. Chop the chocolate if it's not already in pistols or chips.

  2. Heat the cream to just boiling, and pour over the chocolate. Shake the bowl a little to ensure the chocolate is completely covered with the cream. Let set a few minutes to soften the chocolate.

  3. Whisk the chocolate and cream together until it is a smooth, shiny mass.

  4. Cover, and chill overnight (necessary for this recipe). Place in a stand up mixer and whip until lightened. Do not overwhip as it will break, but this recipe of whipped ganache makes a very firm mousse for all sorts of applications.



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