Vanilla Whipped White Chocolate Ganache

Ingredients

• 180 g double cream (to be heated)
• 1.5 tsp vanilla extract
• 180 g white chocolate (chopped or chips)
• 270 g double cream (cold from the fridge)

Steps

1. 1

   In a small saucepan, combine 180g of double cream and 1.5 teaspoons of vanilla extract.

2. 2

   Heat the cream mixture over medium heat until it just reaches a simmer. If you are using whole spices or other flavorings like lemon zest, add them now.

3. 3

   Place 180g of white chocolate in a heat-proof bowl. If using whole spices in the cream, strain them out as you pour the hot cream over the chocolate.

4. 4

   Let the mixture sit for about one minute to allow the chocolate to soften.

5. 5

   Whisk the mixture until the chocolate has completely melted and the ganache is smooth.

6. 6

   Pour in 270g of cold double cream directly from the fridge and whisk until fully combined.

7. 7

   Cover the surface of the ganache with cling film (plastic wrap) so it touches the liquid to prevent a skin from forming.

8. 8

   Place the bowl in the fridge and chill thoroughly, ideally overnight.

9. 9

   The next day, remove from the fridge and whip the mixture to your desired consistency using a whisk or electric mixer. Go slowly to ensure you do not over-whip and cause the cream to split.

Notes

This recipe makes enough to fill and decorate the top of a 2-layer 6-inch cake, but not enough to cover the sides. For flavor variations, add aromatics like citrus zest or whole spices to the cream while heating.

Nutrition per serving

• dessert
• frosting
• baking
• white chocolate
• vegetarian
• gluten-free
• cake filling