White chocolate whipped ganache
Description
The dish is prepared without unnecessary complications. You can easily apply a sugar image onto the whipped ganache used to level the cake! The image will remain firm and vibrant, retaining its shape for a long time. However, the cake must be stored exclusively in the refrigerator. The finished dessert can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose high-quality white chocolate, as well as high-quality butter. The butter should have a fat content of at least 82%.
- 2
Step 2
Remove the chocolate wrappers and break the chocolate into cubes. Place them in a saucepan or a deep container if you are going to heat the chocolate using a double boiler. If you're experienced, you can heat the chocolate directly in the saucepan, but be careful not to let it burn. Put the container on the stove and warm it over the lowest heat for just 1–2 minutes. You don't need to melt it completely—just heat it until it begins to melt.
- 3
Step 3
Immediately add the butter to the container as well. Gently mix everything together. The butter will melt right away, and the chocolate will settle at the bottom of the container. Cool the mixture in the pot or transfer it to a mixer bowl. After cooling, you must place the container in the refrigerator, as the butter will need to be whipped later and must solidify. Cooling will take approximately 20 to 30 minutes.
- 4
Step 4
Then beat the mixture in the bowl of a food processor or mixer for about 3-4 minutes. It whips up easily and immediately turns into a fluffy cream. Keep in mind that you need to work with the ganache right after whipping, otherwise it will start to harden again within 5-7 minutes.
- 5
Step 5
Apply the finished ganache onto sponge cake or shortcrust pastry, use it for making cakes, pastries, etc. The cream can also be placed in a bowl or ramekin and served with sweet baked goods.