Ingredients
Directions
- 1
Bring the portion of whipping cream to be heated to a simmer with vanilla bean paste and extract.
- 2
Melt chocolate using a bain-marie or microwave.
- 3
Reheat the vanilla-infused cream until it almost boils.
- 4
Emulsify a third of the hot cream into the melted chocolate, then repeat with the remaining two-thirds.
- 5
Add the 190ml of cold cream and stir until smooth.
- 6
Cover the ganache and let it set in the fridge for at least 3 hours, or overnight for optimal results.
- 7
Before whipping, place the whisk attachment and bowl in the freezer for 5 minutes.
- 8
Take out the chilled ganache, then whip it with an electric or stand mixer starting at low to medium speed, and increasing to high speed to make the ganache rise into a whipped ganache.
Notes
Note: when using the vanilla pod, I let in the ganache and remove it after whipping it! You can remove it either at step 2 before reheating or at step 8 before whipping! I use a cream with 35% m.g of fat and couverture chocolate with at least 28% of cocoa butter.
