Spiced White Chocolate Whipped Ganache over Hot Chocolate

I make a simple blueberry marmalade to spread on the bottom of a store-bought puff pastry sheet and then add all my favorite berries on top. Bake it all together, serve with ice cream (of course!) and there you have an amazingly flaky, sweet and tart dessert that can be served at any temperature.

Spices

INGREDIENTS

SPICED WHITE CHOCOLATE GANACHE
• 140g = 5oz Heavy cream
• 16g = 0.5oz Glucose (or light corn syrup)
• 16g = 0.5oz Inverted sugar (or honey)
• 200g = 7oz White chocolate*
• ½ tsp Cinnamon
• ¼ tsp Cardamom
• 1/8 tsp Chili powder
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• 370g = 13oz Heavy cream

HOT CHOCOLATE

• 910g = 32oz Milk (whole or 2%, or your favorite dairy-free milk)
• 455g = 16oz Semi-sweet or dark chocolate*
• 2 tsp Vanilla extract or paste

*Chocolate: I use Valrhona’s Ivoire for the white chocolate and Guanaja for the dark but you can use any good quality chocolate you like.

PROCEDURE

WhiteGanache-Square

HOT CHOCOLATE

You can place the whipped ganache in a piping bag with a star tip to make it look pretty or simply use a spoon and add a big dollop to your hot chocolate. It’s sooooo good it really won’t matter what you use!

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