Mango White Chocolate Whipped Ganache Recipe
This Mango 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 mango. 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 spoonfull. This recipe makes enough to generously ice 9-10 cupcakes or enough to fill and top an 8 inch cake. For more whipped ganache creations, check out my Blueberry White Chocolate Whipped Ganache Recipe, my White Chocolate Baileys Whipped Ganache Recipe and my Rhubarb White Chocolate Whipped Ganache Recipe.
GREAT! SO HOW DO I MAKE THIS Mango WHITE CHOCOLATE WHIPPED GANACHE FROM SCRATCH?
So despite the science behind it, it’s actually a really simple recipe to produce!
Begin by making the mango puree if you haven’t bought canned mango puree. To do this, add your chopped mango (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 mango till it releases 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 mango 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 yellow/orange 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 Mango 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.
WHAT’S THE SCIENCE BEHIND THIS Whipped Ganache?
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)
Equipment and Gadgets for this Recipe
Small Food Processor – Click Here
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?
Mango White Chocolate Whipped Ganache
Equipment
- Small saucepan
- Hand blender
- Whisk (electric or hand)
- Rubber spatula
- Large mixing bowl
Ingredients
- 150 grams double cream
- 100 grams white chocolate
- 30 grams honey
- 100 grams mango puree canned or fresh mango pureed
- 150 grams double cream
Instructions
- In a small saucepan, combine the first amount of cream with the white chocolate and honey.
- Heat on low until the chocolate has fully melted.
- Take off the heat and add the cream and mango puree.
- Whisk together briefly and then using a hand blender, blend together until small bubbles start to form.
- Transfer into an airtight container and place into the fridge to chill for at least 2 hours, but preferably overnight.
- Once the ganache has totally cooled down and had some time to settle, remove it from the fridge and trasfer into a large mixing bowl.
- Whip using an electric whisk, stand mixer with whisk attachment or even with a hand whisk for 2-3 minutes until fluffy and stiff.
- Place back into the fridge for 10-15 minutes to firm up if you plan to pipe it.
- Can keep for up to 2 days in the fridge in an airtight container.
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