This Blackberry White Chocolate Whipped Ganache Recipe is the perfect icing for those who don’t enjoy a sweet typical buttercream. It’s light and airy like whipped cream but has the smoothness of a buttercream with an added depth of blackberry. This whipped ganache can be used in multiple ways. Use it to ice a cake, to pipe onto cupcakes, to top a cheesecake, use it as a filling for macarons or eat it by the spoonful. This recipe makes enough to generously ice 9-10 cupcakes or enough to fill and top an 8 inch cake. For an extra flavour punch, I added some Blackberry Gin by Hortus, sold in Lidl, and some freeze dried Blackberry Powder by The Rotten Fruit Box.
It’s actually super easy to make this blackberry white chocolate whipped ganache recipe!
Begin by making the blackberry puree. To do this, add your blackberries (frozen or fresh) to a small saucepan with a tsp of water. Heat this on medium heat until it starts to soften and go mushy. Using a hand blender or a potato masher, smash/puree up the blackberries till they release as much juice as possible. Strain through a sieve and leave the puree to one side.
Next, in another small saucepan (or the same one washed out), add 2/3 of the cream, all the honey and white chocolate. Heat on a low heat until the chocolate had fully melted. Remove from the heat and add the blackberry puree along with the remaining cream, gin and freeze dried powder. Whisk briefly with a whisk and then using a hand blender, blend for 1-2 minutes until everything has fully emulsified. You will have small bubbles on the top of the ganache, this is normal. If you wish to add in a touch of purple food colouring to really make the colour pop as I have, do so now and mix in very well.
Pour into an airtight container and pop into the fridge to chill for at least 4 hours or preferably overnight.
Once the ganache has totally cooled, pour it into a large mixing bowl. Whisk on medium with an electric whisk or a stand mixer with the whisk attachment added for 3-4 minutes until thick and pipe able. When whipped fully, chill it again for 5-10 minutes for easier piping.
The liquid ganache before whipping can be kept for up to 5 days in an airtight container. The whipped ganache is best used on the day it’s whipped but can be kept for up to 3 days in the fridge in an airtight container. The Blackberry White Chocolate Whipped Ganache can be whipped up again if it starts to deflate however it won’t be as stiff as the first day.
As I pointed out in my last whipped ganache recipes, there are a few things we can do to create a stable ganache that can be whipped.
One of these things is the addition of a high quality honey. My favourite to use is Healy’s Honey. It’s an Irish owned business and produces great quality honey. If you don’t want to use honey, I would substitute in golden syrup. The honey is important in this recipe because we need the inverted sugars to prevent crystallisation in the final product. Simply put, white chocolate tends to become grainy and the honey helps keep the whipped ganache smooth.
Similarly, we want to use a high quality white chocolate if possible. Cheap white chocolate tends to melt strangely and can leave an oily mouthfeel. It can also not provide the setting that we need to create a stiff, pipeable whipped ganache and may result in a whipped ganache that doesn’t fully hold it’s shape.
We also use a hand blender to combine all the ingredients once the white chocolate has melted. Using a hand blender really helps all the ingredients incorporate (emulsify) and prevents it from splitting. This ensures that when the ganache is whipped it stays smooth and stable.
We also want to allow the ganache to totally cool down before whipping it. Similar to whipped cream, the colder the fats are, the easier they can whip up and the smoother they will be. If you try to whip warmer cream it tends to take longer and become grainy. (Cooks Illustrated- With Whipped Cream, Temperature Matters)
If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It’s possible you either whipped it for too long or you didn’t wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl. Place this bowl over a saucepan with a small amount of water in it. This is also called a bain marie. Heat up the water and with a rubber spatula or wooden spoon, gently mix the ganache. Allow it to melt fully before transferring to an airtight container. Chill the ganache well before attempting to whisk again.
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For more Chocolate Recipes, check out my Chocolate Category, here.
If you’re interested in Cake Recipes to use this recipe with, why not take a peek at my Cake Category, here?
To see all my Whipped Ganache Frosting Recipes, have a look at my Whipped Ganache Frosting Category, here.
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View Comments
Was considering making a couple of these whipped ganaches to top some cakes I'm making for an event in a month - do you know if these freeze well? Or if they freeze better before whipping or after whipping?
Hi Li!
You know, I'm actually not sure. I haven't tried freezing a whipped ganache in either forms.
I will add this on to my things to test next time I make one!
I'm planning to test a new one next month so check back to see how I got on. :)
-Rosie
My ganache never completly set like when I make it with dark chocolate. What did I do wrong?
Hi Nicole!
Apologies for the delayed response.
Are you trying to make normal ganache or whipped ganache?
My recipes for whipped ganache don't set fully before whipping. This is because the consistency needs to be thinner in order to whip it.
If you try whipping a very thick ganache it tends to split and/or curdle quickly before it fully whips.
If you are trying to make a regular set ganache I would recommend either increasing the white chocolate or decreasing the liquid to help it stiffen up a bit more but white chocolate ganache can be tricky to get right.
Thanks
-Rosie
can i made this same recipe with sugar free white chocolate? or that isnt posible
Hi Iara,
Thanks so much for your question!
I actually have never tried this recipe with a sugar free white chocolate.
If the sugar free white chocolate still contains cacao butter and melts similarly to regular white chocolate, I think it should work!
But of course it won't be as sweet as it would be with regular white chocolate.
Let me know if you try it, I'd love to know if it works!
Thanks,
Rosie
Hi!
I’m having trouble finding freeze dried blackberries/ powder. If I leave this out should I up the purée which I guess in turn then I would need to up the chocolate or reduce the cream? Which way would you think would work best? Thank you! I can’t wait to give this recipe a try.
Hi Lindsay,
Yes freeze dried blackberries can be difficult to source sometimes. I got mine from a company called "The Rotten Fruit Box" but it may not deliver to your area, I'm not sure.
If freeze dried blackberries are not an option, I would advise you to try to choose the most flavourful blackberries for your puree.
This can also be difficult sometimes as I find blackberries so hit and miss with their flavour so if you manage to only get mild tasting blackberries, perhaps you could reduce the blackberry puree a little before using. This involves pureeing blackberries, twice as many as the recipe asks for, and passing through a sieve to remove any seeds. You can then cook the blackberry puree on a low heat, stirring often until the puree has reduced by about 1/4. This will leave you with a very concentrated puree that should help flavour the ganache.
The good thing about this ganache is that it can actually take quite a lot of extra liquid however the finished whipped ganache may be a bit on the soft side the more extra liquid you add. You can taste the ganache once everything has been mixed together to test if the blackberry is strong enough for you or not. You can add some more concentrated puree if you feel it needs extra, you an add up to 150 grams puree to this recipe and it will still work.
Hope this helps!
-Rosie