Decadent, yet so easy to make. This White Chocolate Whipped Ganache is the perfect companion to any dessert, especially to Deep Dish Brownie Pie.
- 200 grams heavy cream
- 150 grams white chocolate, chopped
- 1 Tablespoon light corn syrup
- ½ teaspoon flavored extract, such as peppermint (optional)
Heat cream, just to the point of bubbling before it boils.
While cream is heating, place chopped chocolate in bowl. Add corn syrup.
Pour heated cream over chocolate. Allow to sit for 2-5 minutes so the chocolate melts. Do not let it sit too long. Just before you start whisking, add any flavorings, if using. Starting from the center of bowl, whisk in concentric circles, working your way towards the edges of the bowl. Once the chocolate and cream are fully incorporated, cover the top with plastic wrap, directly on the surface of the ganache. Refergerate at least 4 hours and preferably over night.
Using a cold bowl and cold whisk, whisk the ganance until stiff peaks are formed. Spread direclty on your baked good or fill a piping bag to create a more decorative look.
Calories: 97kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 14mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg