Recipe
Whipped Vanilla Ganache
The fluffiest, most delicious white chocolate ganache you can imagine — filled with real vanilla and light as air. Perfect for piping onto tarts, cakes, and elegant desserts.
Time: 4 hours 30 minutes 
Difficulty: Advanced
Yield: 200 g*Ingredients
- 100 g heavy cream (to heat)
- 1 vanilla bean
- 1.5 g gelatin (sheet or powdered)
- 45 g quality white chocolate
- 100 g heavy cream (cold)
Instructions
- Split the vanilla bean and scrape out the seeds. Place seeds and bean in a small saucepan with the heavy cream to heat and heat it to just below boiling. Remove from heat and let infuse for 10 minutes.100 g heavy cream, 1 vanilla bean
- While the cream infuses, soak the gelatin sheet in cold water.1.5 g gelatin
- Melt the white chocolate in the microwave for 20-second intervals, stirring in between. Stop when just melted — do not overheat.45 g quality white chocolate
- Reheat the infused cream to just below boiling and pour it over the melted chocolate. Stir until smooth and combined. Squeeze the water from the gelatin and stir it into the warm ganache until dissolved.
- Finally, add the cold heavy cream and stir until completely combined.100 g heavy cream
- Pour the ganache into a container and press plastic wrap directly onto the surface. Chill in the fridge for at least 4 hours, or preferably overnight.
- When ready to pipe, whip the ganache with a hand mixer on low to medium speed until it just doubles in volume. Be careful not to over-whip — it can split if whipped too long.
Notes
Whip the ganache only when you’re ready to pipe. It cannot be re-whipped later — it will likely split.
*One batch of this recipe makes 200 g (1¼ cup) which is enough to fill one small piping bag.