Chocolate Ganache and Vanilla Whipped Ganache
Indulge in a heavenly treat that’s sure to impress your loved ones! This delightful recipe pairs rich chocolate ganache with light and airy vanilla whipped ganache, creating a luscious dessert experience. With just a handful of ingredients and a simple whisking technique, you'll be ready to savor this sweet sensation in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(8)
- 150g butter (10.5 tbsp)
- 17g butter (1.19 tbsp)
- 100g cream (3.53 oz)
- 250g cream (8.82 oz)
- 500g cream (to add after cooking) (17.6 oz)
- 1 egg
- 4 eggs
- 15g milk chocolate or dulcey (0.53 oz)
🫙Pantry Staples(10)
- 70g chocolate (2.47 oz)
- 20g cocoa (0.71 oz)
- 250g flour (2 cup)
- 90g flour (0.72 cup)
- 10g honey (0.35 oz)
- 180g icing sugar (0.9 cup)
- 65g sugar (0.33 cup)
- 15g sugar (optional) (0.07 cup)optional
- 1 vanilla pod
- 200g white chocolate (7.06 oz)
👨🍳 Instructions
- 1
Heat the cream and add the sugar, then add the chocolate and let it melt. Off the heat, add the butter, let it melt, then blend using an immersion blender.
- 2
For the vanilla whipped ganache: Heat the cream with the vanilla, let it infuse, add the white chocolate and let it melt. Blend using an immersion blender and add the 500g of cream. Let your preparation cool for 24 hours.
💡 Pro Tips
- ✓Heat cream to exactly 185-190°F for ganache because higher temperatures break the emulsion by denaturing proteins, while lower temperatures won't fully melt chocolate solids.technique185-190°F
- ✓Use a 2:1 chocolate to cream ratio by weight for stable ganache that won't break, as this provides optimal fat-to-water balance for emulsification.ingredient2:1 ratio
- ✓Blend ganache in small circular motions starting from center to create a stable emulsion, as aggressive blending incorporates air bubbles that destabilize the mixture.technique
- ✓Cool whipped ganache at 35-40°F for exactly 24 hours to achieve proper crystallization of cocoa butter for optimal whipping structure.timing35-40°F, 24 hours
- ✓Add butter at 80-85°F to ganache because colder butter won't incorporate smoothly and hotter butter will cause the emulsion to split.technique80-85°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chocolate Ganache and Vanilla Whipped Ganache
Indulge in a heavenly treat that’s sure to impress your loved ones! This delightful recipe pairs rich chocolate ganache with light and airy vanilla whipped ganache, creating a luscious dessert experience. With just a handful of ingredients and a simple whisking technique, you'll be ready to savor this sweet sensation in no time!
📝 Ingredients
Serves 4🥛Dairy & Eggs(8)
- 150g butter (10.5 tbsp)
- 17g butter (1.19 tbsp)
- 100g cream (3.53 oz)
- 250g cream (8.82 oz)
- 500g cream (to add after cooking) (17.6 oz)
- 1 egg
- 4 eggs
- 15g milk chocolate or dulcey (0.53 oz)
🫙Pantry Staples(10)
- 70g chocolate (2.47 oz)
- 20g cocoa (0.71 oz)
- 250g flour (2 cup)
- 90g flour (0.72 cup)
- 10g honey (0.35 oz)
- 180g icing sugar (0.9 cup)
- 65g sugar (0.33 cup)
- 15g sugar (optional) (0.07 cup)optional
- 1 vanilla pod
- 200g white chocolate (7.06 oz)
👨🍳 Instructions
- 1
Heat the cream and add the sugar, then add the chocolate and let it melt. Off the heat, add the butter, let it melt, then blend using an immersion blender.
- 2
For the vanilla whipped ganache: Heat the cream with the vanilla, let it infuse, add the white chocolate and let it melt. Blend using an immersion blender and add the 500g of cream. Let your preparation cool for 24 hours.
💡 Pro Tips
- ✓Heat cream to exactly 185-190°F for ganache because higher temperatures break the emulsion by denaturing proteins, while lower temperatures won't fully melt chocolate solids.technique185-190°F
- ✓Use a 2:1 chocolate to cream ratio by weight for stable ganache that won't break, as this provides optimal fat-to-water balance for emulsification.ingredient2:1 ratio
- ✓Blend ganache in small circular motions starting from center to create a stable emulsion, as aggressive blending incorporates air bubbles that destabilize the mixture.technique
- ✓Cool whipped ganache at 35-40°F for exactly 24 hours to achieve proper crystallization of cocoa butter for optimal whipping structure.timing35-40°F, 24 hours
- ✓Add butter at 80-85°F to ganache because colder butter won't incorporate smoothly and hotter butter will cause the emulsion to split.technique80-85°F