Whipped white chocolate ganache as frosting for cupcakes or muffins, but also for decorating a cake (about 8 inches in diameter), creamy and vanilla-flavored.
The word ganache refers to a classic cream also known as Parisian, made with cream, chocolate, and a little butter, and seems to derive from a mistake like the Tarte Tatin, for example, because it seems that an apprentice pastry chef accidentally poured boiling cream over chocolate, and precisely because it was considered a mistake, it was called ganache in French, literally meaning an unintelligent and incapable person!!
CREAM GANACHE 
BLACK TART WITH MILK CREAM
ORANGE AND CHOCOLATE TRUFFLES
The white chocolate seems to not be able to be defined as “chocolate” because according to what is established by the Ministry of Productive Activities, chocolate to be defined as such should contain at least 35% total dry cocoa solids; at least 18% cocoa butter and not less than 14% fat-free dry cocoa.
The version of white chocolate, with its cream color, has a completely different composition because it is obtained by mixing cocoa butter with milk or derivatives and sucrose.
Purists of the “food of the gods” believe that white chocolate should not only be considered different but should even have a different name.
What do you think?
The recipe for whipped white chocolate ganache is perfect for garnishing a tart and for classic and chocolate shortcrust pastry tartlets…
The perfect recipe for making dark chocolate ganache involves equal weights of chocolate and cream with the addition of a small piece of butter which makes it shiny and even more appetizing…
What to do if the ganache curdles??? The main reason why ganache “curdles” is related to temperatures: if you start whipping with electric beaters while the mixture is still affected by the heat from the pot, the ganache will not whip perfectly and will remain liquid.
Sometimes errors occur in melting the chocolate by not chopping it finely enough so it doesn’t melt completely, resulting in kitchen problems!
If the ganache cream is too hard, it needs to be put in a small pot and melted, always stirring in a bain-marie.
If the ganache cream doesn’t whip, you need to gradually add more chocolate to try to restore the proportions between cream and chocolate, then trying to whip it again with electric beaters.
WHIPPED WHITE CHOCOLATE GANACHE
- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: to fill 8-inch cake
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for WHIPPED WHITE CHOCOLATE GANACHE
- 5.3 oz white chocolate
- 3.5 oz heavy cream
- 1 tsp vanilla extract (for me Pane degli Angeli extract)
Tools for WHIPPED WHITE CHOCOLATE GANACHE
#ADV
- Microwaves
- Small Pots
PREPARATION METHOD FOR WHIPPED WHITE CHOCOLATE GANACHE
Finely chop the white chocolate and melt it in a bain-marie in a pot that should not be in contact with the water of the bain-marie.
When the chocolate is perfectly melted, add the cream and vanilla extract and continue stirring to mix the ingredients.
I recommend not staying on the flame continuously but stirring often off the heat because the mixture could lose its typical creamy consistency.
Once the cream is fluid and homogeneous, let it cool completely and then cover it with plastic wrap and leave it in the refrigerator for 4/5 hours or even overnight.
After cooling in the fridge, take out the whipped white chocolate ganache and use electric beaters to whip it into a soft and delicate mousse.
And here is the ganache ready to fill cakes and/or delicious muffins and cupcakes!
Enjoy your meal!
Annalisa
source here I added the vanilla ^_^
