Cranberry White Chocolate Whipped Ganache
A smooth, creamy and light white chocolate whipped ganache flavoured with cranberry
Equipment
- 1 Small saucepan
- 1 Whisk
- 1 Hand blender
- 1 Airtight container
- 1 Large mixing bowl
Ingredients
Cranberry Puree
- 150 grams cranberries
- 100 grams water
Whipped Ganache
- 150 grams cream
- 100 grams white chocolate
- 50 grams honey
- 200 grams cream
- 60 grams cranberry puree
- 1-2 drops red food colouring optional
Instructions
Cranberry Puree
- Begin by adding the cranberries and water to a small saucepan.
- Cook for 10-15 minutes on medium heat until the cranberries start to pop and soften.
- Using a hand blender or food processor, blend together until smooth.
- Press through a sieve to remove any lumps and leave to one side.
Whipped Ganache
- In a small saucepan, add the first amount of cream along with the honey and white chocolate.
- Heat on a low heat until the chocolate has melted.
- Remove from the heat and whisk together. Add in the second amount of cream along with the cranberry puree. You may also add 1-2 drops of red food colouring to get a strong pink colour, if desired.
- Using a hand blender, blend the ganache together until combined. A few bubbles may form, this is normal.
- Pour the ganache into an airtight container and chill in the fridge until chilled, at least 2 hours.
- Once the ganache has chilled, pour into a large mixing bowl.
- Whisk until the ganache thickens and holds it's shape.
- To pipe, transfer to a large piping bag and place the piping bag back in the fridge for at least 10 minutes for help firm up.
- Leftover whipped ganache can be stored in an airtight container in the fridge.
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.