Rhubarb White Chocolate Whipped Ganache Recipe
Smooth and pipeable tangy White Chocolate Whipped Ganache recipe flavoured with Rhubarb. Perfect for icing cupcakes and cakes.
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.
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.