Mango White Chocolate Whipped Ganache
Smooth and pipeable whipped white chocolate ganache flavoured with mango
Equipment
- Small saucepan
- Hand blender
- Whisk (electric or hand)
- Rubber spatula
- Large mixing bowl
Ingredients
- 150 grams double cream
- 100 grams white chocolate
- 30 grams honey
- 100 grams mango puree canned or fresh mango pureed
- 150 grams double cream
Instructions
- In a small saucepan, combine the first amount of cream with the white chocolate and honey.
- Heat on low until the chocolate has fully melted.
- Take off the heat and add the cream and mango puree.
- Whisk together briefly and then using a hand blender, blend together until small bubbles start to form.
- Transfer into an airtight container and place into the fridge to chill for at least 2 hours, but preferably overnight.
- Once the ganache has totally cooled down and had some time to settle, remove it from the fridge and trasfer into a large mixing bowl.
- Whip using an electric whisk, stand mixer with whisk attachment or even with a hand whisk for 2-3 minutes until fluffy and stiff.
- Place back into the fridge for 10-15 minutes to firm up if you plan to pipe it.
- Can keep for up to 2 days in the fridge in an airtight container.
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.