Technique
Whipped Ganache
Try out this technique for Whipped Ganache with our Stand & Overrun!
Whipped ganache is a popular and straightforward technique for creating firm chocolate mousse in a variety of flavours, textures, and colours.
Heat 20% of the cream and pour it over the chocolate. Gently mix using a hand-held blender, keeping it below the surface to prevent air bubbles from forming.
Add the remaining 80% of the cold liquid cream.
Mix briefly, then cover and refrigerate at 4°C for at least 12 hours.
Whip until the desired consistency is achieved.
Tips
- For milk chocolate: use 100 to 120 grams of cream per litre.
- For white chocolate: use 120 to 150 grams of cream per litre, plus 8 to 10 grams of gelatin.
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