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Milk chocolate whipped ganache

Milk chocolate whipped ganache with gelatin

Equipment

  • immersion blender
  • whisk
  • mixing bowl

Ingredients
  

  • 300 g whipping cream (1) at least 33% fat to heat
  • 450 g whipping cream (2) at least 33% fat keep in the fridge
  • 7.5 g gelatin I use gelatin powder, use the same amount for sheets
  • 45 g water for gelatin
  • 190 g milk chocolate (at least 35 % cocoa)

Instructions
 

  • If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min.
  • Heat up the whipping cream (1) to a boil.
  • Melt your milk chocolate in a double boiler or in the microwave and pour it into a large bowl.
  • Add gelatin to your hot whipping cream and pour it onto the melted milk chocolate. Whisk until it becomes homogeneous. Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for at least 6 hours.
  • Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.