Coconut Ganache
Coconut Ganache
Ingredients
- 250 g white chocolate
- 200 g fresh cream
- 80 g coconut cream
Instructions
- 2
In a saucepan, heat the fresh cream over medium heat. Watch it carefully and remove it from the heat as soon as it begins to simmer (small bubbles will form around the edges).
⏱️ 5 min
- 3
Immediately pour the hot fresh cream over the chopped white chocolate in the tall container. Allow it to sit for 1-2 minutes to let the chocolate melt slightly.
⏱️ 2 min
- 4
Using an immersion blender, blend the mixture well until it is smooth and fully combined. Start blending at the bottom of the container and slowly move the blender upwards to emulsify the ganache.
⏱️ 3 min
- 5
Add the coconut cream to the ganache mixture. Continue blending with the immersion blender until you achieve a smooth, lump-free consistency.
⏱️ 2 min
- 6
Transfer the ganache mixture to a wide, shallow container. This will allow it to cool more quickly and evenly.
⏱️ 1 min
- 7
Cover the surface of the ganache directly with cling film, ensuring the film touches the ganache to prevent a skin from forming. Place the container in the fridge and let it rest for 6 hours or preferably overnight until it is firm.
⏱️ 360 min
- 8
Once thoroughly chilled and firm, transfer the ganache to a mixing bowl. Using an electric mixer or stand mixer, whip the ganache until it becomes light and fluffy. Be careful not to overwhip, as it can become grainy.
⏱️ 2 min
- 9
Transfer the whipped ganache to a piping bag. It is now ready to be used for decorating desserts or filling cakes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Ganache
- 250 g white chocolate
- 200 g fresh cream
- 80 g coconut cream
Instructions
- 2
In a saucepan, heat the fresh cream over medium heat. Watch it carefully and remove it from the heat as soon as it begins to simmer (small bubbles will form around the edges).
⏱️ 5 min - 3
Immediately pour the hot fresh cream over the chopped white chocolate in the tall container. Allow it to sit for 1-2 minutes to let the chocolate melt slightly.
⏱️ 2 min - 4
Using an immersion blender, blend the mixture well until it is smooth and fully combined. Start blending at the bottom of the container and slowly move the blender upwards to emulsify the ganache.
⏱️ 3 min - 5
Add the coconut cream to the ganache mixture. Continue blending with the immersion blender until you achieve a smooth, lump-free consistency.
⏱️ 2 min - 6
Transfer the ganache mixture to a wide, shallow container. This will allow it to cool more quickly and evenly.
⏱️ 1 min - 7
Cover the surface of the ganache directly with cling film, ensuring the film touches the ganache to prevent a skin from forming. Place the container in the fridge and let it rest for 6 hours or preferably overnight until it is firm.
⏱️ 360 min - 8
Once thoroughly chilled and firm, transfer the ganache to a mixing bowl. Using an electric mixer or stand mixer, whip the ganache until it becomes light and fluffy. Be careful not to overwhip, as it can become grainy.
⏱️ 2 min - 9
Transfer the whipped ganache to a piping bag. It is now ready to be used for decorating desserts or filling cakes.
⏱️ 2 min