Whipped ganache is essentially a whipped cream that is stabilized by the chocolate with which it is whipped. Emulsification of chocolate and cream, chilled overnight, then whipped just as whipped cream is whipped.
Heat cream, invert sugar and glucose to 85°C / 185°F.
Pour hot liquid over chocolate. Let stand for 3 min.
Create an emulsion with an immersion blender.
Add cold cream with immersion blender running.
Chill overnight.
Whisk to a pipeable consistency.
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