LOCATION: Recipes >> Cakes Icing >> Ganache 03
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Ganache 03
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White Chocolate Mousse/Ganache
6 oz white chocolate
16 oz (2 cups) double cream or heavy cream
Refrigerate the mixing bowl and beaters for 15 minutes, or put in
freezer till very cold.
Using a double boiler or microwave on high power (stirring every
10 seconds if using microwave, melt the chocolate with 116g/4oz/4
fluid oz cream. Remove from the heat before the chocolate is fully
melted and stir until melted. Set aside until no longer warm.
In the chilled bowl beat the cream until traces of beater marks
just begin to show distinctly. Add the white mixture and beat just
until stiff peaks form when the beater is raised.
Variation: For a tart white chocolate ganache, ruit, replace the
double cream with creme fraiche.
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