3-Ingredient Whipped Vanilla Ganache

Ingredients

• 2 Ghirardelli Premium White Chocolate Baking Bars (Each bar is 4 oz / 113 g; finely chopped. Total weight is 8 oz / 226 g.)
• 1 cup heavy whipping cream
• 1 tbsp vanilla bean paste

Steps

1. 1

   Finely chop the white chocolate so it melts evenly. Place the chopped chocolate and vanilla bean paste in a heatproof mixing bowl.

2. 2

   Heat the heavy whipping cream in a saucepan over medium heat until it is just beginning to simmer. Do not let it reach a rolling boil.

3. 3

   Pour the hot cream over the chocolate and vanilla bean paste. Leave the mixture undisturbed for 1 minute so the heat can soften the chocolate.

4. 4

   Whisk the mixture steadily until the chocolate has melted completely and the ganache is smooth, glossy, and free of lumps.

5. 5

   Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate overnight, or until thoroughly chilled and firm.

6. 6

   The next day, remove the chilled ganache from the refrigerator and whip it with an electric mixer until light, fluffy, and spreadable. Stop mixing as soon as it reaches a stable frosting consistency to avoid over-whipping.

Notes

The finished ganache is described as stable enough to frost cakes. Chill it overnight before whipping; the mixture must be thoroughly cold to whip properly. Refrigeration time is included in the total time.

Nutrition per serving

• dessert
• frosting
• ganache
• baking
• no-butter
• 3-ingredient
• make-ahead
• vegetarian