Whipped Ganache Technique

Whipped ganache is a luxurious topping that combines melted chocolate with cream then whips it to a light airy consistency perfect for piping decorative elements. However this technique is notoriously temperamental and can easily split or curdle if not handled correctly. The chocolate and cream must be at the right temperature when combined and the mixture needs to cool properly before whipping begins. If whipped too early while still warm or if the ratio is off the ganache will separate into a grainy butter-like texture rather than achieving smooth pipeable consistency. Even experienced bakers may need multiple attempts to get it right. When successful whipped ganache can be piped into elegant zigzags rosettes or other decorative patterns.