Fundamentals
Whipped Ganache
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.
Formula by Chocolate
- 118gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 120gCream
- 250gCold Cream
- 513gTotal
- 115gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 115gCream
- 250gCold Cream
- 505gTotal
- 125gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 110gCream
- 245gCold Cream
- 505gTotal
- 145gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 110gCream
- 245gCold Cream
- 525g
- 155gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 110gCream
- 245gCold Cream
- 535gTotal
- 175gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 110gCream
- 245gCold Cream
- 555gTotal
- 175gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 110gCream
- 245gCold Cream
- 555gTotal
- 175gChocolate
- 12.5gGlucose
- 12.5gInvert Sugar
- 110gCream
- 250gCold Cream
- 560gTotal
Method
- 1
Heat cream, invert sugar and glucose to 85°C / 185°F.
- 2
Pour hot liquid over chocolate. Let stand for 3 min.
- 3
Create an emulsion with an immersion blender.
- 4
Add cold cream with immersion blender running.
- 5
Chill overnight.
- 6
Whisk to a pipeable consistency.
