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 can’t wait to make this recipe with Truwhip. It’s like cool whip but made with palm and coconut oil. No artificial ingredients, low in sugar. Thank you!!!
Very straight forward instructions. Thank you for this simple recipe!
So glad you enjoyed this easy recipe, Mandy!
If this recipe only yields one cup… it’s actually more calories than traditional ganache.
Hi Livia, the cool whip does melt down which condenses the calories, but cup for cup, this recipe still has a much lower calorie count than if you used heavy cream. This recipe is about 1000-1100 calories, the same recipe with the Heavy Cream brand that I use would be around 1400-1500 calories. Of course, it depends on if you are using heavy cream vs. whipping cream and I’m sure different brands vary a bit as well.
Well, this looks absolutely delicious. I’m pretty sure I could do some serious damage to this sweet chocolatey substance 😉
What a easy recipe. Thank you for making life easy. But OMG 101 for recipes is to read it first then make it. Don’t understand the confusion.
I tried another sauce recipe that was supposed to be dipable and spreadable but when it cooled it solidified into a block of fudge. Does this solidify too?
Hi Dave, this is a ganache which is designed the thicken as it cools. If you’re looking to spread it in a layer on a cake or dip cookies in or anything like that, you would want to let it cool to your desired consistency and work fast. If you’re looking so something that had more of a nutella or syrup consistency, this isn’t what you’re looking for.
Help!! I don’t own a microwave so will this work in a double boiler pan? Thanks for the Cool whip ease. I always use extra creamy. Will that work ?
I’ve never tried it myself, but I would think it would work just fine. And yes, the extra creamy should work too.
Thanks for the quick reply. I’ll try this the next time I grocery shop!
What kind of dark chocolate? Is it a bar of chocolate, powder like chocolate pudding, what brand of chocolate? I don’t cook but I think 2 ingredients I will be able to handle. Thanks,Connie
Hi Connie,
The brand doesn’t matter, you can use baking chocolate or chocolate chips. If you use a baking bar, it’s best to chop it up a bit before adding it to the bowl.
This is a great, super easy recipe! Thanks for joining us at the #HomeMattersParty and I hope you’ll link up with us again next week!
So easy to make! Only 2 ingredients! What can go wrong!:)
2 ingredients? Yes please! This looks so easy. I might be tempted to just eat it out of the har instead of putting it on something!
This looks incredible! I’m a total sucker for all things chocolate. I would eat it straight from the jar. YUM YUM YUM
That sounds delicious – and I almost always have both of those things on hand….this could be dangerous to my diet! Thanks for sharing your find!
Ok, I’ll do Cool Whip just for this ganache recipe. How awesome is this…2 ingredients, and you’ve got a lower fat, rich and delish chocolate ganache?! YUM! Looks fantastic and super pretty 🙂
Do you put the cool whip and chopped chocolate in the microwave together? Or do you add it after the chocolate has melted? Thanks
It goes in the microwave together.
Maybe you should have stated that in your instructions. I had the same question. It’s a bit confusing.
Hi Amanda, it’s stated in step #1 of the recipe, I’m not sure what’s so confusing to you.
It was. Read instructions again. Step #1.
Hmmmm, so when do you add the Cool Whip in the recipe? Just curious. The original recipe used frozen Cool Whip. Is that still the case here?
It goes in the microwave with the chocolate.
I am not sure when you blend the two ingredients. Do I mix the cool whip after the chocolate cools?
How clever, Rebecca. A wonderful idea…I will have to remember this for next time! xo, Catherine
Thank you, Catherine, it’s such a fun little trick!
This looks great. I am sure the cool whip lightens this up in a really good way.
I think I could eat the whole jar, yummm 🙂