Name: Whipped White Chocolate Ganache
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: French
Ingredients: 200 g (7 oz) White chocolate – 32–35% cocoa butter; 170 ml (3/4 cup) Heavy cream – full-fat 30–35%; 170 ml (3/4 cup) Heavy cream – full-fat 30–35%, cold; 1 Vanilla bean

Description

Whipped white chocolate ganache with a light vanilla flavor, perfect for topping 12 cupcakes or filling a 6-inch cake.

Ingredients

200 g (7 oz) White chocolate – 32–35% cocoa butter
170 ml (3/4 cup) Heavy cream – full-fat 30–35%
170 ml (3/4 cup) Heavy cream – full-fat 30–35%, cold
1 Vanilla bean

Instructions

Heat half the cream with the split vanilla bean until it simmers, then infuse for 5–10 minutes off the heat.
Chop the white chocolate finely and place it in a bowl.
Melt the chocolate over a double boiler until smooth.
Reheat the infused cream, remove the vanilla bean, and pour it over the melted chocolate in one or two additions.
Mix with a spatula until the ganache is smooth and emulsified.
Add the cold cream in batches and mix after each addition.
Blend with a hand blender to remove any small pieces, then cover and refrigerate for at least 4 hours or overnight.
Whip the chilled ganache at medium speed until light and firm.
Use immediately or refrigerate.