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Whipped White Chocolate and Mascarpone Ganache
A light and creamy ganache made with white chocolate, mascarpone and vanilla, whipped into a mousse. Ideal for decorating birthday cakes, cupcakes or any other dessert. Easy to make, it is prepared in a few steps and keeps for several days in the refrigerator.
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Critical Success Points
- • 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
Safety Warnings
- • Be careful of hot water splashes during the bain‑marie.
- • Do not let the cream boil to avoid burns.
- • Stop whisking as soon as a firm consistency appears to avoid turning the ganache into butter.
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