Name: Whipped Ganache Recipe
Prep time: 15 min
Total time: 1455 min
Ingredients: 1 tsp powdered gelatin; 1 tbsp cold water; 90 g chocolate (see notes); 200 g thickened cream (heavy or double cream); 150 g thickened cream (heavy or double cream (yes this is an extra 150g))

In This Post You’ll Learn:

What is Whipped Ganache Anyway?

Whipped ganache sounds fancy, but it’s simply chocolate and cream having a luscious little love affair. 🤣 When that combo gets airy its like a mousse but richer, silkier, and way more versatile. It pipes like a dream, spreads like a frosting, and tastes like something you’d expect from a patisserie in Paris. The best bit? It is so easy to make!

This whipped chocolate ganache recipe is next-level thanks to a few clever tweaks that make it light, stable, and the perfect ganache for piping. It’s super simple and only needs a little chilling time. Think silky clouds of light chocolate mousse ganache that hold their shape beautifully and taste even better. Oh, and no added powdered sweeteners. This super-delicious chocolate frosting contains no added sugar! I love it for the absolute simplicity of it!

Whipped Ganache Ingredients

Chocolate – Use dark (70%+) for an intense hit, milk chocolate for something softer, or sugar-free chocolate for keto. I use Lindt 70% Cacao or Keto Chocolate options like ChocZero or Noshu (Caramel) sweet chocolate chips, as pictured. Swap: Use chopped baking chocolate, couverture, or high-quality chips (higher carb option).
Cream – Thickened cream, heavy whipping cream, heavy cream, or double cream all work—just make sure it’s at least 35% fat. Swap: Coconut cream (the thick part only) for dairy-free or paleo.
Gelatin – This stabilises the ganache, especially if you’re piping or need it to hold for days. Swap: Use agar agar for a vegetarian option, but test first—ratios and texture will differ slightly.

Note: Other Ingredients Found in Similar Recipes:

Corn syrup or glucose for an extra smooth and shiny finish. I don’t use these because of the carb count.
Espresso powder or liqueur, or whiskey. These add a bit more body to the flavour.
Vanilla extract or salt to lift the chocolate.

You might want to try these additions depending on how you plan to use the ganache.

How To Make Whipped Ganache

Step 1. Bloom gelatin with water in a small bowl and set aside.

Heated Cream in a bowl with gelatin to the left of it.

Step 2. Warm 200g/7oz cream over medium heat—don’t let it boil!

Hot cream with gelatin in it in a bowl with a red whisk.

Step 3. Stir in gelatin until smooth.

Step 4. Add chocolate. Rest for 2 mins, then stir smooth.

Whipped Ganache in a bowl with the beaters still in it.

Step 5. Add the remaining 150g cream. Mix with an electric hand mixer for 1 minute until . Cover with cling wrap pressed onto the surface. Chill 8+ hours.

A piping bag with cupcakes in a patty cake liners.

Step 6. Whip until thick. Pipe or spoon as desired.

A close of a womans hand holding a chocolate ganache frosted cake.

WOULD YOU LIKE TO SAVE THIS?

We’ll email this post to you, so you can come back to it later!

Receive our latest recipes.

The Best Tips

Chill time matters – It needs those 8 hours for the texture to be just right. Don’t shortcut it.
Quality chocolate – Use one you love to eat straight.
Don’t overwhip – You want soft peaks. Go too far and it’ll split or get grainy.
Room temp whipping – If your ganache is too cold, let it sit for 5-10 minutes before whipping.

How To Use It

Classic Uses

Piped onto cakes, keto chocolate cupcakes, keto cupcakes and layer cakes. Perfect with my Keto Ombre Cake.
Use whipped chocolate ganache frosting as a cake filling for chocolate cake. It is so much better than chocolate frosting or chocolate buttercream. It is lighter like a chocolate mousse and not as sweet as normal frosting recipes.
Fill tarts, keto tart shells or sandwich cookies.

Fun, Fresh Ways to Use It

Dollop on keto waffles, ice cream, or fluffy keto pancakes.
Spread over brownies and top with toasted nuts.
Sandwich between keto cookies for ganache whoopie pies.
Spoon into espresso cups, top with sea salt flakes, and serve as dessert!

A chocolate cupcake with whipped ganache on top with a bite out of it.

Frequently Asked Questions

Most likely, it was overwhipped or the ganache was too cold when you whipped it. Try letting it sit at room temperature for a few minutes before re-whipping gently. If it’s badly split, try warming slightly over a bowl of warm water and stirring gently.

You can, but texture may change slightly. If you freeze it, let it thaw slowly in the fridge, then rewhip gently before use. For best texture, use fresh within 3-4 days.

NEW FAN? Subscribe to our recipe newsletter. Join our community on Facebook or keep up with all the new stuff on Pinterest.

Whipped Ganache with sprinkles on a cupcake.

Keto Vanilla Cupcakes up really close with one of them having a huge bite out of it.

Whipped Ganache Recipe

Okay, this whipped ganache recipe is your soon-to-be favourite frosting ever! It’s whipped, it’s fluffy, and it pipes like a dream. If you’ve ever wanted bakery-style frosting vibes without the sugar bomb, this is the one to try. Bonus points for low carb and no added powdered sugar!

5 from 2 votes!

Prep Time: 15

Cook Time: 0

Chilling time: 1

Total Time: 1 15

Course: basics, Dessert

Cuisine: American

Diet: Diabetic

Recipe Category: Low Carb

Calories: 110kcal

Author: Megan Ellam

Servings: serves

Tap or hover over number to scale ingredients

Print Pin Save Rate