Blueberry White Chocolate Whipped Ganache
A light but creamy whipped white chocolate ganache flavoured with blueberry puree
Equipment
- Large mixing bowl
- Small saucepan
- Sieve
- Hand blender
- Whisk
- Rubber spatula
- Electric whisk or stand mixer with whisk attachment
Ingredients
- 120 grams blueberries fresh or frozen
- 200 grams white chocolate
- 300 grams double cream or heavy whipping cream
- 1 tsp vanilla extract
- 50 grams honey
Instructions
- In a small saucepan, add the blueberries and a tsp of water.
- Cook on medium heat for 4-5 minutes until the blueberries have completely softened.
- Using a hand blender, small food processor or even a potato masher, mash or blend the blueberries to a puree.
- Pass through a sieve and leave to one side.
- In a small saucepan, combine the white chocolate with 200 grams of the cream, vanilla and honey.
- Heat on a low heat for 2-3 minutes, whisking frequently, until the white chocolate has melted fully.
- Remove from the heat and add 100 grams of cream and 60 grams of blueberry puree.
- Using a hand blender, blend for 1-2 minutes until everything has fully incorporated. A few tiny bubbles will appear, this is normal.
- Pour into an airtight container or a bowl and cover with cling film and place in the fridge to chill overnight or for at least 12 hours.
- When fully chilled, pour the ganache into a large mixing bowl.
- Whisk on medium-high with an electric whisk or stand mixer with whisk attachment for 4-5 minutes until firm and pipeable.
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.