White Chocolate Whipped Ganache

Forget about whipped cream, this simple whipped ganache is the BEST topping for your milkshakes or any dessert!

INGREDIENTS

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*
-----
• 370g = 13oz Heavy cream

*Chocolate: I use Valrhona’s Ivoire but you can use any good quality white chocolate

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.
In a small pot, heat the heavy cream, glucose and honey 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 mix by hand 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.

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 dessert. It’s sooooo good it really won’t matter what you use!

White Chocolate Whipped Ganache

INGREDIENTS

PROCEDURE

Do you really want to learn?

Keep In Touch