Image is for illustrative purposes only.
This is a whipped ganache buttercream: equal weights of unsalted butter and dark couverture chocolate beaten together, with a little cream added at the end to lighten it. Unlike a boiled ganache, nothing is cooked here — the chocolate is melted and then cooled to barely warm before it goes into the whipped butter, so the mixture stays light and airy instead of setting hard.
The result is smooth, pale-mocha in colour, and tastes of dark chocolate with the roundness of butter behind it. It pipes and spreads beautifully and firms up in the fridge without ever becoming brittle, which makes it ideal for filling and masking layered cakes, sandwiching sponge logs and finishing long baton-style pastries.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 850
Number of Units: 1
Unit Size: batch of about 850 g, enough to fill and mask one 20–22 cm round cake or four log-shaped baton pastries
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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400 |
14.1 ounces
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Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
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room temperature |
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B
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400 |
14.1 ounces
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Dark Chocolate (Couverture)
Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
bitter, around 55–70% cocoa
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melted and cooled to barely warm |
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C
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50 |
1.7 fluid_ounces
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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room temperature |
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850
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Take A (butter) out of the fridge well ahead of time and cut it into cubes. Have C (thickened cream) at room temperature as well. |
Butter soft enough to dent easily with a finger, but not oily |
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2 |
Melt |
Melt B (dark couverture chocolate) gently over a water bath or in short bursts in the microwave, stirring between bursts. Set it aside to cool. |
Smooth and just barely warm to the touch — cold enough not to melt the butter, still fluid enough to pour |
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3 |
Whip |
Whip A (butter) in a mixer with the paddle or whisk until very pale and light. |
Almost white, fluffy and increased in volume |
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4 |
Whip |
With the mixer running, pour the cooled B (dark couverture chocolate) into the whipped A (butter) in a steady stream and whip until completely combined. |
Even colour throughout, no streaks of butter or chocolate |
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5 |
Add |
Add C (thickened cream) and keep whipping. |
Cream fully absorbed, mixture smooth |
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6 |
Whip |
Continue whipping lightly for another minute or two. |
Light, silky and spreadable — do not overwhip or it will start to look grainy |
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7 |
Use |
Use straight away to fill, mask or pipe while soft. If it has been refrigerated, bring it back to room temperature and beat briefly before using. |
Holds a soft peak and spreads without tearing the sponge |
Important Notes
This batch makes about 850 g, enough to fill and mask one 20–22 cm round cake, or to fill and finish about four log-shaped baton pastries. The key point in the chef's method is melting the chocolate and then letting it cool right down before it meets the butter — if the chocolate is hot it will melt the whipped butter and the ganache will go soupy and lose its lightness. Butter and chocolate go in at equal weights, so the quality of the chocolate is what you taste; use a good bitter couverture. Store covered in the fridge for up to 5 days, or freeze for up to a month. Always return it to room temperature and re-whip briefly before spreading or piping, otherwise it will be too firm and will tear the cake.
Tools & Arrangements
Electric mixer with paddle or whisk attachment, heatproof bowl and saucepan for a water bath (or microwave), rubber spatula, digital scales, palette knife and piping bag with nozzle for finishing
