Whipped Cherry Ganache
Serves 520
10 mins prep
30 mins cook
1440 mins Chilling Time
1480 mins total
Fresh cherry puree, raspberry white chocolate, and cream whipped into a light pipable whipped cherry ganache.
Cherry Puree
Whipped Cherry Ganache
ozValrhona Raspberry Inspiration Chocolate substitute for ruby chocolate 35% cocoa butter
ozheavy cream33-35% fat
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Cherry Puree
Combine cherries, water, lemon juice and sugar in a saucepan and bring a boil. Reduce to a simmer for about 30 minutes. Stir and mash the cherries occasionally with a spoon. Once you have a thicker sauce, remove from heat.
oz fresh cherries
oz granulated sugar
oz water
tbsp lemon juice
Blend with an immersion blender until smooth. Set aside to cool or cover and place in the fridge.
Gelatin Mass
Stir together powdered gelatin and cold water in a small cup. Refrigerate for 10-15 minutes to thicken into a jelly.
oz gelatin powder 200 bloom
oz COLD water
Whipped Cherry Ganache
Place the raspberry chocolate tablets in a medium mixing bowl.
oz Valrhona Raspberry Inspiration Chocolate
Heat cream to a simmer, then whisk in the gelatin mass until completely dissolved.
oz heavy cream
Pour the hot cream over the chocolate and stir until all the chocolate is melted.
Let the mixture cool to room temp and stir in the cherry puree.
oz cherry puree
Blend with an immersion blender until smooth. Place plastic film directly onto the ganache and refrigerate for a minimum of 12 hours to allow the chocolate to re-crystallize.
The next day, scoop cold ganache into the bowl of a stand mixer. Using the whisk attachment to whip until thick and fluffy. About 2-3 minutes on medium speed.
Use immediately to pipe as a topping or filling.