Name: Whipped Ganache
Ingredients: Or 5 ⅔ oz. (160 g) white chocolate, 35 percent plus 1 cup plus 1 tablespoon (9 ½ oz./270 ml) whipping cream; ½ cup less 1 tablespoon (110 ml) whipping cream; Or 4 oz. (110 g) bittersweet chocolate, 60 percent cocoa plus 1 cup less 1 tablespoon (7 ¾ oz./220 ml) whipping cream; Or 5 ⅓ oz. (150 g) milk chocolate, 40 percent cocoa plus 1 cup plus 2 teaspoons (9 ¼ oz./260 ml) whipping cream; 3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa plus 1 cup less 2 ½ tablespoons (7 oz./200 ml) whipping cream

Whipped ganache is an innovation of the École du Grand Chocolat Valrhona. It is unctuous and an excellent substitute for traditional butter cream. It is widely used by pastry professionals today.

Ingredients

Weigh the chocolate according to its cocoa content:

3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa plus 1

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the ½ cup minus 1 tablespoon (110 ml) whipping cream to the boil in a saucepan. Gradually pour one-third of the boiling cream over the melted chocolate. Using a flexible spatula, energetically mix the crea