Milk chocolate whipped ganache without gelatin
Equipment
- immersion blender
- whisk
- mixing bowl
Ingredients
- 200 g whipping cream (1) at least 33 % fat to heat
- 300 g whipping cream (2) at least 33 % fat keep in the fridge
- 200 g milk chocolate (at least 35% cocoa)
Instructions
- Heat up the whipping cream (1) to a boil.
- Melt your milk chocolate in a double boiler or in the microwave in a large bowl.
- Pour hot whipping cream (1) onto your milk chocolate and whisk.
- Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for 6 hours at least.
- Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.