Whipped White Chocolate and Mascarpone Ganache
Whipped White Chocolate and Mascarpone Ganache is a medium French recipe that serves 8. 335 calories per serving. Recipe by Cooking Love Soulef on YouTube.
Prep: 4 hrs 20 min | Cook: 10 min | Total: 4 hrs 45 min
Cost: $11.00 total, $1.38 per serving
Ingredients
- 250 g Mascarpone (250 g box, at room temperature)
- 200 ml Liquid cream (heavy cream) (35 % fat)
- 200 g White chocolate (Good quality, without cocoa nibs)
- 1 Vanilla bean (Split in half, seeds scraped out)
Instructions
Prepare the ingredients
Measure the white chocolate, liquid cream and mascarpone. Split the vanilla bean in half and scrape out the seeds.
Time: PT5M
Infuse the vanilla in the cream
Pour the liquid cream into a saucepan, add the seeds and the vanilla bean. Heat over medium heat until the cream begins to simmer, then remove from the heat.
Time: PT5M
Temperature: 85°C
Melt the white chocolate
Place the white chocolate in the heat‑proof bowl and set it over a bain‑marie. Stir gently until completely melted, without letting the water boil.
Time: PT5M
Temperature: 45°C
Emulsify chocolate and cream
Pour the hot cream into the melted chocolate in three batches, mixing well between each addition until a smooth, glossy paste is obtained.
Time: PT3M
Cool the mixture
Cover the bowl and let rest at room temperature, then place in the refrigerator for at least 4 hours until the mixture is thoroughly cold.
Time: PT4H
Loosen the mascarpone
Remove the mascarpone from the refrigerator, place it in the whisk bowl and beat lightly to soften.
Time: PT2M
Whip the ganache
Incorporate the mascarpone into the cooled mixture and whisk at medium speed until a firm whipped‑cream consistency is achieved. Scrape the sides regularly.
Time: PT5M
Pipe and refrigerate
Transfer the ganache into a piping bag. Refrigerate again for 15 minutes before use to stabilize the texture.
Time: PT5M
Nutrition Facts
- Calories
- 335
- Protein
- 1.1 g
- Carbohydrates
- 25 g
- Fat
- 27.5 g
- Fiber
- 0 g
Dietary info: vegetarian, gluten-free, low-calorie
Allergens: milk, soy
Ingredient Substitutions
- Instead of Mascarpone: Thick cream cheese, Drained ricotta
- Instead of Liquid cream (heavy cream): Whole cream, Whole milk (for a lighter version)
- Instead of White chocolate: White milk chocolate, White cocoa
- Instead of Vanilla bean: Vanilla extract (1 tsp)
Equipment Needed
- Bain‑marie saucepan
- Heat‑proof bowl
- Electric or hand whisk
- Silicone spatula
- Large mixing bowl (for cooling)
- Piping bag (optional)
- Kitchen scale (optional)
Critical Steps — Do Not Skip
- Infuse the vanilla in the cream
- Melt the white chocolate in a bain‑marie
- Emulsify chocolate and cream
- Cool the mixture for 4 hours
- Whip the ganache until a firm consistency
Chef Tips from the Video
- Use couverture white chocolate (≥ 30 % cocoa butter) for a shinier texture.
- Place the whisk bowl in the freezer for 5 minutes before whipping the ganache to speed up setting.
- Scrape the bowl sides with each cream addition to ensure a perfect emulsion.
Troubleshooting
Granular or lumpy ganache.
Blend the mixture with an immersion blender or add a stream of hot cream while mixing.
Ganache too liquid after cooling.
Let it cool longer or incorporate an additional 1‑2 tablespoons of mascarpone.
The ganache turns into butter after whisking.
Stop whisking as soon as a firm whipped‑cream texture appears; if this happens, refrigerate for 10 minutes then whisk lightly again.
Storage
Refrigerator: Store in an airtight container 3 to 4 days.
Freezer: Can be frozen up to 1 month; thaw in the refrigerator before use.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the ganache up to step 7 and keep it in the refrigerator; it keeps for 3 days.
- Piping bag can be filled the day before and kept chilled.
Last updated: August 21, 2026
