Rose White Chocolate Whipped Ganache
A smooth, creamy and light white chocolate whipped ganache flavoured with rosewater
Equipment
- 1 Small saucepan
- 1 Whisk
- 1 Hand blender
- 1 Airtight container
- 1 Large mixing bowl
- Piping bag and nozzles optional
Ingredients
- 150 grams cream
- 150 grams white chocolate
- 30 grams honey
- 20 grams rosewater
- 200 grams cream
- 2-3 drops red food colouring
Instructions
- In a small saucepan, add the first amount of cream, white chocolate, honey and rosewater.
- Heat on low until chocolate has fully melted.
- Remove from the heat and add in the second amount of cream along with the food colouring.
- Whisk briskly then using the hand blender, blend together until smooth.
- Transfer to an airtight container and chill for at least 2 hours but preferably overnight.
- Once fully chilled, pour into a large mixing bowl and whisk for 4-5 minutes until thick and pipeable.
- Place into a piping bag and chill for another 10-15 minutes until 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.