Blackberry White Chocolate Whipped Ganache Recipe
Smooth, pipeable white chocolate whipped ganache recipe flavoured with blackberries.
Equipment
- Small saucepan
- Whisk
- Hand blender
- Sieve
- Airtight container
- Large mixing bowl
Ingredients
Blackberry Puree
- 150 grams blackberries
- 1 tbsp water
Blackberry White Chocolate Ganache
- 200 grams double cream
- 200 grams white chocolate
- 50 grams honey
- 70 grams blackberry puree
- 100 grams double cream
- 25 ml blackberry gin optional
- 10 grams freeze dried blackberry powder optional
- 1 drop purple food colouring optional
Instructions
Blackberry Puree
- In a small saucepan, add the blackberries and water. Cook on medium for 5-10 minutes until soft.
- Using a hand blender or small food processor, blend until smooth.
- Pour through a sieve and leave to one side.
Blackberry White Chocolate Ganache
- In a small saucepan, add the first amount of cream with the honey and white chocolate. Heat for 5-10 minutes until chocolate has fully melted.
- Add in the blackberry puree, second amount of cream, gin and freeze dried powder and whisk well.
- Using a hand blender, blend everything together until it starts to bubble and has fully combined.
- Pour into an airtight container and chill for at least 2 hours or overnight.
- Once completely chilled, transfer to a large mixing bowl. Whisk for 1-2 minutes until thick and pipeable.
- Return to the fridge for 5-10 minutes if wanting to pipe the ganache.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.