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.

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.

Place the white chocolate and in microwave safe bowl and partially melt. Do it 20-30 seconds at a time making sure you mix well after each time.
Add the spices to the bowl with the white chocolate. Set aside.
In a small pot, heat the heavy cream, glucose and inverted sugar until it just begins to simmer.
Add the liquids to the white chocolate in three additions while mixing with a spatula. Make sure you don’t add any air to the ganache by mixing to vigorously.
At first it might look like it’s breaking but don’t worry, keep going, it will come together.
Leave the ganache in the fridge to set overnight (or at least 6 hours).

The next day, simply place the ganache and the second quantity of heavy cream in a large bowl and now mix vigorously with a whisk until it whips to the consistency of a thick whipped cream. Yes, you could do this with an electric mixer or in a KitchenAid but it comes together so quickly that if you are not careful you could over whip it and it will look “broken”.
You can keep the whipped ganache in the refrigerator in an airtight container for a day, maybe two. However know that this makes a lot of whipped ganache so you can keep the ganache in the refrigerator for a long time and simply use as much as you need little by little. Simply add the proportional amount of heavy cream every time you want to whip some more.

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!