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White Chocolate Mousse Ganache

Last Modified: 01/02/09
First Published: 01/02/09
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Views: 1073
White Chocolate Mousse Ganache
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Measurements
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General Info
Servings: 4
Total Cost: $3.62
Cost Per Serving: $0.90
Total Calories: 2,374
Calories/Serving: 593
IngredientVolumeMassCostCalorie
White Chocolate * 200.00 Grams $1.78 1,067
Heavy Whipping Cream 36% 1 1/2 Deciliter 152.16 Grams $0.71 507
Salt, Kosher 1/4 Teaspoon 1.20 Grams $0.00 0
Heavy Whipping Cream 36% 1 Cup 240.00 Grams $1.13 800

This recipe for white chocolate mousse really came out great. Once before we used a white chocolate ganache to frost a white butter cake and this came out even better. Usually for chocolate tortes we use a 1 to 1 ratio of dark chocolate and heavy cream, but when using white chocolate we have discovered that you need less cream, or the ganache will never set properly.

Method

Ganache - heat up 1.5 deciliters (~ 5 fluid ounces) of heavy cream to a scald, but watch the cream carefully, it can easily boil over. Pour the hot cream over the white chocolate (~ 7 ounces). Let it sit for a few minutes and then stir to combine. At first it will seem liquidy, but as you stir the ganache will thicken.

Place in a shallow pan in the fridge for a while until it is fully chilled.

Once the ganache is fully chilled place it in a mixer or whip by hand until it doubles in volume, about 5 - 6 minutes.

Whip the 1 cup of cream with or without sugar, it is your choice.

Serving

In a cocktail glass, or wine glass layer the whipped ganache and cream and serve with fruit.