Cool Whip Ganache Recipe
Cool Whip Ganache is just as creamy, thick, and rich as a traditional ganache recipe, but it has about 25% fewer calories!
Last weekend I made a Peanut Butter Cheesecake for Easter dessert, but it was missing something. It needed some chocolate, everything can always use a little chocolate, right?
But I was out of heavy cream to make traditional Chocolate Ganache and the store was closed. So I decided to get creative and try making ganache with COOL WHIP, not heavy cream!
Therefore, enter Cool Whip Ganache – it might just be one of my favorite hacks ever! You know what the best part is – Cool Whip has 25% fewer calories per tablespoon than heavy cream. This totally means we can indulge more and I’m a big believer in indulging!
I love ganache and all its rich chocolatey-ness. I could eat it straight from the bowl. Especially my Bourbon Ganache, that stuff is divine! You can use ganache on cupcakes, cakes, cheesecake, and anything else that begins with the letter “C”. Just kidding, you can add it to anything! I highly recommend it on my Wacky Cake!
Ingredients & Tools
- Bittersweet Chocolate Bar – Different types of chocolate interact differently with the cool whip, if you want a rich and decadent ganache that is thick enough to coat but that remains soft, it’s important to use bittersweet chocolate in the ratios indicated.
- Cool Whip – It’s important to use the Original cool whip, no lite or fat-free since the fat is what helps build the ganache.
- A Whisk – It’s best to use a whisk when making ganache as it does a better job mixing the cream or cool whip with the chocolate once melted.
- A Bowl – You will need a glass, microwave-safe bowl to make your ganache.
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Cool Whip Ganache
Ingredients
- 2 cups Cool Whip
- 4 ounces bittersweet chocolate
Instructions
- Chop up chocolate and add it to a microwave-safe bowl with the cool whip.
- Microwave on high for 30-second intervals, stirring between each one until chocolate is fully melted.
- Remove from microwave and stir continuously until mixture turns a rich chocolate color.
- Set ganache aside to thicken as it cools, when it reaches the desired thickness, use it as you like!
Video
Nutrition
Did You Make This Recipe?
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I used sugar free chocolate chips, worked great!! Thank you
Planning to try this using Sugar Free Cool Whip. Question, after making, I assume, the pie or whatever would need to be refrigerated. How long can this keep? Freeze?
That would depend on the pie. The ganache should hold up well in the fridge for a week.
Would this ganache firm up if used as cookie frosting?
It will firm/set, but will still be soft enough to indent if pressed.
Thank you so much!!
I use this for my hoho chocolate cake. I make the white creamy filling with the recipe for the cooked flour and milk/white sugar and 1/2 crisco and 1/2 cup butter equaling 1 cup of shortening between cake layers….. then pour over the cooled cake with the ganche topping made with the cool whip/ semi-sweet chocolate chips melted in the cool whip using a microwave recipe.
I’m definitely planning on making this it sounds AMAZING but I do have a question. Would it work as sort of a no bake pie filling? Like I’m wanting to make a s’mores pie of sorts and I was just curious about using this as the chocolate filling.
You could use it as a top layer in a pie but I wouldn’t use it as the whole filling.
I just made this with cool whip & a mix of a hodge podge of chocolate i had left from different baking projects. So I used parts Tolhouse & Hershey milk chocolate morsels & about 4 pieces of Hershey Special Dark miniatures. 🥰 It is delicious!! Thank you for an easy recipe assist for a last minute out of the blue dessert idea I had.