Rhubarb White Chocolate Whipped Ganache Recipe
This Rhubarb White Chocolate Whipped Ganache Recipe is the perfect icing for those who prefer an icing that isn’t super sweet like a typical buttercream. It’s light and airy like whipped cream but has the smoothness of a buttercream with an added depth of rhubarb. 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 6-8 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 and my White Chocolate Baileys Whipped Ganache Recipe.
How does this whipped ganache work?
As I pointed out in my other 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.
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! So how do I make this Rhubarb 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 rhubarb puree. To do this, add your chopped rhubarb (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 like I did, smash/puree up the rhubarb 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, white chocolate and vanilla. Heat on a low heat until the chocolate had fully melted. Remove from the heat and add the rhubarb 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 pink/red 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 Rhubarb 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
Small Food Processor – Click Here
For more Chocolate Recipes, check out my Chocolate Category, here.
Maybe you’re interested in cake recipes to put this on? Have a look at my Cake Category, here.
Rhubarb White Chocolate Whipped Ganache Recipe
Equipment
- Small saucepan
- Sieve
- Hand blender
- Whisk
- Rubber spatula
- Electric whisk or stand mixer with whisk attachment
- Large mixing bowl
Ingredients
- 200 grams rhubarb cut into chunks
- 1 tbsp water
- 150 grams double cream
- 125 grams white chocolate
- 50 grams honey
- 200 grams double cream
Instructions
- To begin, add the cut rhubarb to a small saucepan with the water. Cook on low/medium for 10-15 minutes stirring often until the rhubarb has totally cooked down and become mushy.
- Remove from the heat and pass through a fine sieve. Discard any rhubarb left in the sieve. Set the rhubarb puree to one side.
- In a small saucepan, combine the first amount of cream, white chocolate and honey.
- Heat on low until the white chocolate has fully melted.
- Remove from the heat and add 75 grams of rhubarb puree and the second amount of cream to the small saucepan.
- Using a hand blender, blend together until the mix starts to bubble slightly.
- Pour into an airtight container and chill in the fridge for at least 2 hours but preferably overnight.
- Once the ganache has set and cooled enough, remove from the fridge and transfer to a large mixing bowl or stand mixer with whisk attachment.
- Whip on medium speed for 1-2 minutes until firm and pipeable. Place the whipped ganache into the fridge for 5-10 minutes to fully firm up.
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