White Chocolate Ganache Mousse

Apr 27

Creamy, smooth, and undeniably delicious, this ganache reigns superior in the realm of culinary excellence. Its versatility allows for an array of culinary possibilities, limited only by your imagination. So, gather your ingredients, allow time for the ganache to chill and solidify, and embark on a scrumptious journey that will leave you yearning for more.

This exquisite ganache recipe possesses a remarkable level of versatility and sheer simplicity. To achieve optimal results, it necessitates a stint in the chill, thus planning ahead and preparing it a day in advance is highly recommended. The delight of this ganache lies in its delectable infusion possibilities, with chai, coffee, and Green tea Jasmine standing as exemplary options. Its usage transcends boundaries, as it serves as a luscious cake filling complemented by the freshness of berries or the nuanced sweetness of fruit compote. Moreover, it effortlessly enhances the allure of eclairs, cream puffs, croissants, and trifles alike. Prepare to indulge in the velvety, sumptuous, and flawlessly delightful realms of this heavenly creation.

Yield:

1 little

Supplies:

Stand mixer or hand mixer
Mixing bowl medium size
saucepan
Spatula
Whisk
Scale

Ingredients:

9g /1 tbsp unflavoured gelatine powder
45g/ 3 tbsp cold water
800g
1tsp vanilla/ 1 vanilla pod
180g white chocolate
1 vanilla pod or 1 tsp vanilla

Steps:

To bloom the gelatin, add cold water and set it aside. In a medium saucepan, bring the cream to a boil, then turn off the heat and add the gelatin and white chocolate. Stir until the chocolate is completely melted.
Chill the chocolate ganache in an airtight container overnight, then whip itSee my cream cheese frosting recipe