Choux pastry puffs filled with chocolate ganache on a wire cooling rack

Whipped Chocolate Orange Ganache

Looking for the perfect finishing touch for your pastry or baked treat? We’ve got it! Light but rich and incredibly flavourful, this ganache is next-level deliciousness. The chocolate, cardamom, and orange is a classic combo, but you can customize the citrus and the spice to suit the occasion and your tastes. Don’t be surprised if someone asks to lick the bowl after you’re done!


almost 4 cups


5 minutes + 1 hour chilling time


5 minutes


  • 2 cups (500 ml) heavy cream
  • ⅓ cup + 2 tbsp (99 g) Redpath® Dark Brown Sugar, packed
  • ½ tsp (1 g) ground cardamom
  • ¼ tsp (2 g) salt
  • 1⅓ cup (227 g) unsweetened chocolate, finely chopped
  • 4 tsp (8 g) orange zest, finely grated


In a small pot, combine heavy cream, the Redpath® Dark Brown Sugar, ground cardamom, and salt. Place over medium heat and bring to a simmer; do not boil. Stir to dissolve sugar.

In a medium heatproof bowl, place the finely chopped unsweetened chocolate with the orange zest. Pour the hot cream over the chocolate. Let sit for 2 minutes.

With a whisk, slowly stir the cream into the chocolate until mixture is homogeneous and glossy.

Gently place a piece of plastic wrap onto the surface of the ganache. Place into the fridge to chill; at least 1 hour.

Once ganache is chilled and cold to the touch, use a handheld mixer and whip the ganache on medium to medium-high speed until mixture is pale in colour. Alternatively, scrape the ganache into the bowl of a stand mixer, and using the whisk attachment, whisk until pale in colour. Do not over whip as this will result in a grainy filling.

Place into a piping bag fitted with your desired tip, and pipe into cream puffs, onto cupcakes, or use as a frosting or filling in cakes.

A choux pastry puff filled with chocolate ganache with icing sugar


*Switch out the cardamom and use cinnamon, nutmeg, and/or cloves, or omit entirely.

*Experiment using different zests (lemon, lime, grapefruit).

*If a sweeter ganache is desired, add an additional tablespoon (14 grams) of Redpath® Dark Brown Sugar to the heavy cream when heating.

Related recipe: Cardamom Choux Pastry