White Ganache

By norsegal8

White chocolate is a superb stabilizer for whipped cream. It prevents watering out and enables it to hold its shape for several hours at room temperature. it pipes even from a small tube and also freezes well. If a judicious amount of white chocolate is used, there is no reason for White Ganache to be cloyingly sweet. In fact, the 3 ounces white chocolate in this recipe contain only 7 teaspoons sugar, making the ganache just a little sweeter than Perfect Whipped Cream.
In addition to stabilizing and sweetening the cream, the white chocolate also flavors it with vanilla and cocoa butter, lending it a chocolate quality so delicate as not to overwhelm other flavors.
White Ganache can be used in any number of ways. Serve it with fresh berries or fold in a stiffly beaten egg white and have an instant white chocolate mousse to serve with Raspberry or Strawberry Sauce. Use the White Ganache to fill and frost Swiss Black Forest Cake, or to pipe elaborate festoons on Chocolate Oblivion Truffle Torte

Ingredients

• 3 ounces white chocolate, chopped
• 1 cup heavy cream

Details

Servings 2

Preparation

Step 1

1. Refrigerate the mixing bowl and the beater for at least 15 minutes.

2. Using a double boiler or a microwave on high power (stirring every 10 seconds if using the microwave), melt the chocolate with 1/4 cup cream. Remove from the heat before the chocolate is fully melted and stir until melted. Set aside until no longer warm.

3. In the chilled bowl beat the cream until traces of beater marks just begin to show distinctly. Add the white chocolate mixture and beat just until stiff peaks form when the beater is raised.

4. TIP: For a deliciously tart white ganache, great for serving with fresh fruit, replace the heavy cream with crème fraîche.