Does anyone have a T & T whipped white chocolate ganache recipe?

L

lisainla

Well-known member
Am I misinterpreting this beast in thinking I should be able to take a pourable ganache and whip it into more of a firm-ish frosting?

I've tried several that seem like they are what I want, but the ganache always ends up too thin to whip into something firmer.

My latest attempt was the one from the Thomas Keller Oreos that were posted recently - 1/2 heavy cup cream to 8 oz white chocolate. They were very adamant about it cooling to room temp completely, and giving it ample time to do, which I did (12 hours on the counter in a upper 60ºs kitchen).

http://www.ouichefnetwork.com/oui_chef/2012/07/tkos-thomas-keller-oreos.html#more

 
No recipe yet, just a thought: doesn't seem like enough "cream" to whip up.

8 oz of chocolate will reform to a pretty solid mass. Half cup of cream is only 4 oz.

I think you may need closer to a 1:1 ratio to "whip" if you want it fluffy rather than pourable.

Or...you could try whipping it and adding 2-4 more oz of soft butter or cocoa butter.

 
I agree with Marilyn - Here's some info on ganaches I was reading the other day

"A true ganache is made with semisweet or bittersweet chocolate; however, if you really prefer milk or white chocolate, you can cheat and use those instead.
If you decide to go the white chocolate route, I recommend using a ratio of 2 parts white chocolate to 1 part cream because white chocolate ganache can be runnier than semisweet ganache. ***On the other hand, if you want to make white chocolate whipped ganache, I recommend reversing this ratio (i.e. 2 parts cream to 1 part white chocolate.)"***

http://bigbaketheory.com/2012/02/24/ganache-101/

 
Thank you both - it seemed like if I used more cream, it would be more runny,

but I wasn't considering the oomph of the whipping air into the heavy cream factor.

I will try that next time. smileys/smile.gif

I figured the Keller recipe would be the ticket, since you wouldn't want the ganache oozing out of the sides to the "oreos", but I was wrong. smileys/surprise.gif

 
Remember that chocolate will harden back to its natural state, just not tempered.

And watch carefully so you don't overwhip...or you'll end up with curdly White Chocolate Butter.

 
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