Piped Blueberry Ganache
Piped Blueberry Ganache
Ingredients
For the Blueberry Ganache
- 1/2 cup blueberry concentrate
- 1/3 cup cream cheese, softened
- 8 3/4 ounces white chocolate, finely chopped
- 1 tablespoon glucose syrup
- 2 tablespoons unsalted butter, cut into small pieces
For Garnish
- 1/2 cup fresh blueberries
- 1/4 cup fresh mint leaves
Instructions
- 1
In a heatproof bowl set over a saucepan of simmering water (bain-marie), combine the finely chopped white chocolate, glucose syrup, and unsalted butter pieces. Stir occasionally until the mixture is completely melted and smooth. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 2
In a separate medium bowl, whisk together the blueberry concentrate and softened cream cheese until thoroughly combined and smooth. Ensure there are no lumps of cream cheese.
⏱️ 3 min
- 3
Gradually pour the slightly cooled white chocolate mixture into the blueberry and cream cheese mixture, whisking continuously until a smooth, vibrant purple ganache forms. Make sure all ingredients are fully incorporated.
⏱️ 5 min
- 4
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until the ganache is firm enough to hold its shape when piped.
⏱️ 120 min
- 5
Once chilled, transfer the ganache to a piping bag fitted with a star-shaped nozzle. Pipe the ganache onto a flat surface (such as parchment paper or a silicone mat) in a continuous, wavy, upward spiral motion, forming elegant, textured cone-like or tree-like shapes.
⏱️ 10 min
- 6
Garnish the piped blueberry ganache with fresh blueberries and small sprigs of fresh mint leaves for added visual appeal and complementary flavors. Serve immediately or refrigerate until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Piped Blueberry Ganache
Ingredients
For the Blueberry Ganache
- 1/2 cup blueberry concentrate
- 1/3 cup cream cheese, softened
- 8 3/4 ounces white chocolate, finely chopped
- 1 tablespoon glucose syrup
- 2 tablespoons unsalted butter, cut into small pieces
For Garnish
- 1/2 cup fresh blueberries
- 1/4 cup fresh mint leaves
Instructions
- 1
In a heatproof bowl set over a saucepan of simmering water (bain-marie), combine the finely chopped white chocolate, glucose syrup, and unsalted butter pieces. Stir occasionally until the mixture is completely melted and smooth. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 2
In a separate medium bowl, whisk together the blueberry concentrate and softened cream cheese until thoroughly combined and smooth. Ensure there are no lumps of cream cheese.
⏱️ 3 min - 3
Gradually pour the slightly cooled white chocolate mixture into the blueberry and cream cheese mixture, whisking continuously until a smooth, vibrant purple ganache forms. Make sure all ingredients are fully incorporated.
⏱️ 5 min - 4
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until the ganache is firm enough to hold its shape when piped.
⏱️ 120 min - 5
Once chilled, transfer the ganache to a piping bag fitted with a star-shaped nozzle. Pipe the ganache onto a flat surface (such as parchment paper or a silicone mat) in a continuous, wavy, upward spiral motion, forming elegant, textured cone-like or tree-like shapes.
⏱️ 10 min - 6
Garnish the piped blueberry ganache with fresh blueberries and small sprigs of fresh mint leaves for added visual appeal and complementary flavors. Serve immediately or refrigerate until ready to serve.
⏱️ 2 min