White Chocolate Biscoff Whipped Ganache
A thick, pipeable white chocolate whipped ganache flavoured with biscoff
Equipment
- 1 Small saucepan
- 1 Hand Whisk
- 1 Hand blender
- 1 Airtight container
- 1 Large mixing bowl
Ingredients
- 150 grams white chocolate
- 100 grams cream
- 30 grams honey
- 200 grams cream
- 50 grams biscofff spread
Instructions
- In a small saucepan, add the first amount of cream, honey and white chocolate.
- Heat on a low heat, stirring often until the white chocolate has completely melted.
- Remove from the heat and pour in the second lot of cream along with the biscoff. Whisk together briefly.
- Blend the mix together for 1-2 minutes using the hand blender until all ingredients have been combined.
- Pour into a medium mixing bowl or an airtight container.
- Chill for at least 2 hours in the fridge but preferably overnight.
- Once the ganache has cooled completely and thickened, remove from the fridge.
- Whip using an electric whisk or hand whisk for 1 minute until the ganache has thickened and become pipeable. Be careful not to overwhip. Whisk it until it starts to thicken and stop immediately.
- To make it even firmer, transfer to a piping bag and place back into the fridge for an hour.
- Leftovers can be stored in an airitght container for up to 5 days however it will deflate 1 day after whisking. Leftovers can be whisked up again but it will not be as firm.
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.