Blueberry White Chocolate Whipped Ganache Recipe

This Blueberry White Chocolate Whipped Ganache Recipe is light and fluffy yet creamy with a hint of fruity sourness from the blueberries. This is a recipe I have developed that is inspired by The Cozy Plum’s Blueberry White Chocolate Ganache Tart. I tweaked a few things to bring the recipe closer to my White Chocolate Baileys Whipped Ganache Recipe. This recipe is enough to generously ice 6-8 cupcakes or enough to fill and top an 8 inch cake. It would also be delicious used to fill macarons, fill a swiss roll or to top a tart!

How is this recipe different from the Cozy Plum Recipe?

I won’t lie, this recipe is very similar however by adding and tweaking just one or two ingredients and treating the ganache totally differently, we can produce a totally different recipe!

What’s the science behind the changes to make this Blueberry White Chocolate Ganache Whipped?

As I pointed out in my last whipped ganache recipe (White Chocolate Baileys Whipped Ganache) 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.

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)

Great! Now tell me how to make it

So despite the science behind it, it’s actually a really simple recipe to produce!

Begin by making the blueberry puree. To do this, add your blueberries (frozen or fresh) to a small saucepan with a tsp of water. Heat this on medium heat until they start to soften. Using a hand blender or a potato masher like I did, smash/puree up the blueberries till they release aws 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, white chocolate and vanilla. Heat on a low heat until the chocolate had fully melted. Remove from the heat and add the blueberry puree along with the remaining cream. 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 a mixing bowl or airtight container. Place a piece of cling film directly onto the surface of the ganache and place into the fridge for 12 hours or 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 Blueberry 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.

Equipment and Gadgets for this Recipe

Whisks – Click Here

Saucepans – Click Here

Hand Blender – Click Here

Hand Mixer – Click Here

Mixing Bowls – Click Here

Small Food Processor – Click Here

Small Sieves – Click Here

For more Chocolate Recipes, check out my Chocolate Category, here.

Want Cake Recipes to slather this on? What about my Cake Category, here?