Whipped Ganache Mastery: Your Ultimate Homemade Guide

Learn how to make three mouthwatering variations of basic whipped ganaches: dark chocolate, white chocolate, and caramel. Discover the secrets behind creating these luxurious treats and unleash your creativity by customizing the recipes to your liking. Get ready to indulge your senses and elevate your dessert game. Let's dive in and savor the magic of homemade whipped ganaches. Bon appétit!
Dark chocolate whipped ganache
- 150g dark chocolate (70%)
- 180 + 310ml heavy cream
- spices (optional)
White chocolate whipped ganache
- 150g of white chocolate
- 100 + 250 ml heavy cream
- vanilla paste
- spices (optional)
Caramel whipped ganache
- 100 + 300 ml heavy cream
- 100g of sugar
- 70g of butter
- 3g of gelatine
- 30g of glucose
- spices or salt (optional)
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#whippedganache #dessertrecipe #chocolate

[@ChefMajk]

I decided to put captions into the videos from now for all of you guys who cannot speak english that well or dont understand my accent properly. I guess there is allot of you, so I would be happy if you leave me a comment about that. Do you think they good idea or you would rather take them out and do something else? Let me know and have fun 👍

[@ntombi105]

Zero problems with understanding you; I'm sure people who are struggling will appreciate it, though. 🌻🌻🌻

[@basicIT709]

chef, can you make something cool with the ganache? something not too fancy. just a simple dessert with a little bit of luxury. thx chef

[@ChefMajk]

@@basicIT709 Yes for sure, just combine some crumble or chips with some poached fruit and ganache and you have an easy dessert

[@basicIT709]

@@ChefMajk thankyou so much chef :D

[@Schodemeiss]

Perhaps use KZbins subtitle feature rather than embedded the subtitles into the video? That way people can optionally turn them on or not.

[@philakynter2335]

Thank you for showing the whole process. I usually would give up the moment it looks runny. But I now learnt that it is normal. Thank you so much for such a detailed video in 4.14mins.❤

[@nemakis]

Why the caramel ganache need glucose compared with the rest ganache. ? if it is necessary to make the mixture firmer, why don't we put more gelatin?

[@AdamBechtol]

Wondering that also :/

[@danaismaeel9477]

I can answer you : the glucose makes the caramel chewy and fluffy when you whip it later,

[@furryplantsandcoins9070]

​@@danaismaeel9477So if we don't want it chewy we don't need to add that correct? I don't think I want my frosting ganache stuff chewy...

[@TheTheors]

I appreciate what you're doing brother! Found this channel yesterday, I am for sure gonna try out some of the recipes. Keep going man! 😄

[@ChefMajk]

Glad you like it

[@user-wn5lh3dg6d]

зачем нам ваше видео без перевода🤷‍♀️👎👎👎👎

[@nandam8659]

I have a question Chef, does this whipped ganache works for coating a cake?

[@scottgodkin781]

Nice recipes. I love whipped ganache.

[@serbiantraveler7894]

Thank you for sharing good recipes. In country where I live is not possible to buy double cream, do you have any idea how can I replace it with normal cream, maybe making double cream by reduction of normal cream or could it work with making double cream by melting butter and adding it to a milk (i found on internet some people making double cream in that way, but saying that it might not work with all recipes). Best regards and thank you ❤

[@jamesrooney7689]

i have been wondering for a long time how that was made thank you thank you

[@dalmaszekely7201]

Is this stable at room temperature for filling macarons for example

[@greenlandlife7766]

Hi chef. Can you please make some medlest food but with out wines or pork. Thanks

[@lenabezakova7946]

Can I ask should i whipped the additional heavy cream?

[@hinaatif8829]

Chef r u using whiping cream or normal cooking cream tia

[@AdalinaTrDieva]

Hi, if i fill the cake with it won't the ganache get soft again & make the layer cake dont stand and fall? 😢

[@lydiecejovic433]

Hello looks really nice, like someone asked, is it good to ganache a whole cake please? Thank you

[@justinekatongole8121]

The accent makes me watch more than 4 times

[@ChefMajk]

Good for the channel

[@ratendrasingh8200]

My question chef you used the heavy cream I mean heavy cream a fresh cream Ya whip cream

[@Shitsngigls]

Is it okay to add oil based food coloring to the white chocolate ganache before whipping? Such as color mill? Or chef master? Ty!

[@tinkeroonie]

Can these be used to fill bonbons?

[@veemoonlight3340]

Hi, Chef! Thank you for these recipes 🥺❤️ I just have one doubt: Is the rest of the cream you add once the mix is done also boiled? Or is it just room temperature?

[@ChefMajk]

Cold

[@evacorcoran1667]

Would you recommend strawberry reduction using fresh strawberries or using freeze dried strawberries for a whipped strawberry ganache?

[@ChefMajk]

Probably fresh, but I've never tried a frozen one. It will be different, but I guess it will still work.

[@mrsdhinds]

Good instructions, but you did not give proportions, how much chocolate to cream

[@puffpuffadder]

Check the video description. He put the recipes there.

[@bnalin1050]

I want to know the milk chocolate recipe 🥹

[@angelstar1607]

Is there something you can use besides plastic wrap to cover it?

[@nonofogaborone6640]

Wax paper

[@younessejakir8161]

Please transaction in France thanks

[@cakesindia]

Is that whipping cream?

[@KajaGasch]

hey! thank you so much, i’m going to try that right away. Just one question: Do you think your recipe (white version) will be enough to frost 12 cupcakes? ☺️

[@ChefMajk]

Not sure about that, depend how big they are and how much you put. So you have to try it

[@patrenou5443]

Thanks for the captions! 1:22

[@kylaaraflores]

Is the whipped dark chocolate ganache stable enough for a tiered cake or do I need to add gelatin in addition?

[@ChefMajk]

I think it should be stable enough from dark chocolate.

[@andisoel]

Chef, which ganache recipe should i make if i want coffee ganache?

[@floridagirl386]

Yes

[@GenxLizzie]

Can you frost a cake with this recipe. Thanks

[@ChefMajk]

Yes

[@likadahlin7804]

Majk: You are a superstar!!!!! A real genious!!!!!!!! Love you!!!🥰

[@ChefMajk]

Thanks ;)

[@isairaramirez1141]

Your are amazing, I love this video . I just have and extra doubt. What do you mean when you said that if the cream split you have to start from the beginning? Means that you can recover a ganache that split ? O means that you have to discard this mix and start with new ingredients again ?

[@ChefMajk]

Second option

[@isairaramirez1141]

@@ChefMajk thanks . And really nice idea include caption in the videos makes easy to understand ❤️

[@Dina_tankar_mina_ord]

Im so happy I found this channel Thank you Majk :)

[@ChefMajk]

Glad to hear it ;)

[@Buttercup_1590]

Thanks Chef 🙏🏼

[@ded2789]

The rest of the cream is boiled?

[@danaismaeel9477]

No, it’s cold. The chef answered the same question before.

[@Ngvudat]

Thanks Chef

[@lapis.lareza]

Thank you, Chef 😋

[@Lee-be3ku]

Mh, lovely🤤

[@alimitchell5346]

Nice work chef..👍

[@ChefMajk]

Thx ;)

[@honeysweet7190]

I had a question, Chef, does this stay stable in hot and humid weather? I want to make the white chocolate version but where I live is very hot climate, so how long can it stay outside? How can I stabilise it?

[@guranad0]

I think you can add the gelatine to make it more stable. I've seen people use instant pudding mix

[@honeysweet7190]

@@guranad0 I can’t use gelatine unfortunately. Is there a veg stabilising option? If so then how much qty to use?

[@guranad0]

@@honeysweet7190 agar agar and xanthan gum can be an option. Although the texture might be a bit affected

[@lotfibouhedjeur]

I love your accent and attitude. Great tutorial.

[@ChefMajk]

Thanks for support :)