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Whipped Chocolate Ganache
A modern pastry cream made with chocolate and heavy cream, featuring an aerated, pliable, and stable texture, ideal for fillings and decorations.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Finely chop the chocolate to ensure even melting.
Heat the first portion of heavy cream (100 g) to 85–90°C.
Pour the hot cream over the chocolate and let it sit for 1 minute to allow the cocoa butter crystals to partially melt.
Emulsify the mixture with an immersion blender until smooth and glossy.
Add the cold heavy cream (200 g) and blend again to stabilize the texture and bring down the temperature of the mixture.
Cover with plastic wrap pressed directly onto the surface (contact wrap) and let it crystallize in the refrigerator at 4–6°C for 6–8 hours.
Whip the chilled ganache at medium speed until a stable, creamy structure forms.
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