Servings: 1
Calories: 2270kcal
Ingredients
White Chocolate Ganache
- 5 oz White chocolate 142 g
- 3 tbsp Heavy cream 45 g
Mascarpone Whipped Cream
- 3/4 cup Mascarpone cheese 180 g
- 3/4 cup Heavy cream 180 g
- 1 tsp Vanilla extract optional
Instructions
Make the ganache
- Chop chocolate. Chop the white chocolate finely so it melts evenly.5 oz White chocolate
- Heat cream. Heat the cream until just below boiling, with small bubbles at the edges.3 tbsp Heavy cream
- Combine and rest. Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes.
- Stir smooth. Stir until fully smooth and emulsified. Optionally blend for extra smoothness.
- Cool. Let the ganache cool to below 40°C / 105°F so it is warm, not hot.
Make the cream
- Whip cream. In a chilled bowl, whip the heavy cream on medium speed until it doubles in volume and leaves faint trails that disappear. Stop before soft peaks.3/4 cup Heavy cream
- Add mascarpone. Add mascarpone and vanilla. Mix on low speed until smooth and lump-free.3/4 cup Mascarpone cheese, 1 tsp Vanilla extract
- Whip lightly. Increase to medium speed and whip until trails remain visible.
- Add ganache. With mixer on low speed, slowly pour in the ganache, avoiding the beaters.
- Finish. Scrape the bowl and mix until smooth and fully combined. The cream should be soft and spreadable.
- Use or chill. Use immediately for a soft texture or refrigerate 3–6 hours for a firmer, pipeable consistency.
Notes
Estimated yield: about 2.25 to 2.5 cups (around 540 g).
Nutrition
Calories: 2270kcal | Carbohydrates: 94g | Protein: 18g | Fat: 203g
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