Professional Whipped Chocolate Ganache for Celebration Cakes

Method

1. Finely chop the chocolate using a serrated knife and place it into a medium heatproof bowl. Ensure the pieces are uniform to allow for even melting.

2. Pour the double cream into a heavy-based saucepan and add the cubed butter and vanilla bean paste. Heat over a medium flame until the mixture just begins to reach a gentle simmer (do not let it come to a rolling boil).

3. Immediately pour the hot cream mixture over the chopped chocolate. Add the sea salt. Leave it untouched for precisely two minutes to allow the heat to penetrate the chocolate solids.

4. Using a spatula, stir the mixture in small circular motions from the centre outwards until a glossy, dark emulsion is formed. Once fully combined and smooth, cover the surface directly with cling film to prevent a skin from forming.

5. Leave the ganache to cool at room temperature, then transfer to the fridge for at least 2-3 hours, or until it has reached the consistency of thick peanut butter.

6. Transfer the set ganache to the bowl of a stand mixer fitted with the balloon whisk attachment. Beat on medium-high speed for 1-2 minutes. Watch closely; the mixture will lighten in colour and double in volume. Stop as soon as you achieve stiff peaks to avoid over-whipping and graininess.

Notes

Questions