This Cool Whip Ganache is just as creamy, thick, and rich as a traditional ganache recipe, but it’s only 25% of the calories!
So last weekend I made a Cookie Butter Cheesecake for Easter dessert, but it was missing something. It needed some chocolate, everything can always use a little chocolate, right? I was also trying to figure out just how I wanted to decorate my cheesecake, so I headed to my good ole’ friend, Google, and began searching for some inspiration.
I may have started drooling when I came across this recipe, I mean the ganache topping just looked amazing. I was out of heavy cream and the stores were closed, but I clicked over to check out the recipe anyway and was shocked. NO FLIPPIN’ WAY! The ganache was made with COOL WHIP, not heavy cream! And I had some right in the freezer!
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 75% less calories per tablespoon than heavy cream. Which totally means we can indulge more and I’m a big believer in indulging!
I love ganache and all its rich chocolaty-ness. I could eat it straight from the bowl, no additional dessert fixings required. 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!
- 1 cup Original Cool Whip
- 2 oz. 60% Dark Chocolate
- 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!
I recommend doubling the recipe to cover a 10 in cheesecake or cake.
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