Description
Delicious whipped white chocolate ganache flavored with vanilla (for topping 12 cupcakes or fill a 6 inches cake)
Ingredients
- 200 g (7 oz) White chocolate - 32-35 %.
- 170 ml (3/4 cup) Heavy cream - full fat 30-35 %
- 170 ml (3/4 cup) Heavy cream - full fat 30-35 % and cold
- 1 vanilla bean
Instructions
- Heat half of the liquid cream in a saucepan with the split vanilla bean scraped out until it simmers, then leave to infuse for 5 to 10 minutes off the heat.
- Chop the chocolate finely with a knife and place it in a container.
- Melt it in a double boiler over a saucepan containing a little simmering water.
- Warm the heavy cream and pour it in one or more times according to the quantity prepared on the melted chocolate.
- Mix with a spatula or a wooden spoon to make the emulsion and until you obtain a smooth preparation.
- Add the other half of the cold heavy cream in batches and mix between each addition with the spatula.
- Blend the ganache with a hand blender to smooth it out, then cover with plastic wrap and place in the refrigerator for at least 4 hours or even overnight. (the ganache must cool completely)
- When you are ready to use it, whip the ganache with an electric mixer or a stand mixer at medium speed until you obtain a smooth and firm ganache.
- Use the whipped ganache immediately or store it in the refrigerator.
Notes
Preservation: It can be kept up to 2 days in the refrigerator covered with plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: filling, cream, ganache
- Cuisine: French