Whipped Butter Ganache

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16
Joined Mar 4, 2007
Anyone have experience doing this? I'm trying to re-create some chocolates (that I've never tasted) for a friend. So far I've found recipes for a mousse ganache that's more complicated than I want to do. I've seen that over-aerating butter ganache makes it difficult to cut. Maybe piping is best for that. I have whipped cream ganache so I assume it's similar. I'm not too concerned about shelf life because these should be consumed withing a couple weeks.


Any suggestions?
 
115
16
Joined Mar 4, 2007
I tried whipping up my white chocolate/coffee butter ganache and it turned out pretty well. I blended 2.5:1 tempered white chocolate to softened butter, whipped it up for a couple minutes and piped it. It set up nicely. It's a little softer than the unwhipped ganache, but I've handled softer centers. It's still VERY sweet, I might go for a lower wh. choc ratio and try it in a slab and do a top coat to make it easier to handle.
 
115
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Joined Mar 4, 2007
Or even better, substitute cocoa butter for some of the white chocolate. He he.
 
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