The Best Vanilla Bean Whipped Ganache Recipe
The steps of a recipe is what makes it particular. There are many recipes that just say to heat all the cream instead of a part of hot and cold cream. I sounds easy but the taste will be different, adding the cold cream just brings a touch of airiness, softness and creaminess…
Ingredients
Directions
- 1
Begin by bringing the 100ml of whipping cream to a simmer with vanilla bean paste and extract. Remove from the heat and let it infuse for 30 mins or more.
- 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
After thorough stirring, 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.
