Ingredients:

  • 300g high-quality white chocolate (at least 28% cocoa butter)
  • 200ml heavy whipping cream (minimum 35% fat), Part 1
  • 10g vanilla bean paste
  • 1g fine sea salt
  • 200ml cold heavy whipping cream (minimum 35% fat), Part 2

Instructions:

  1. Finely chop the white chocolate and place it in a heat-proof glass or stainless steel bowl.
  2. In a small saucepan, combine the first portion of heavy cream (200ml), vanilla bean paste, and salt. Bring to a gentle simmer over medium heat, but do not let it reach a rolling boil.
  3. Pour the hot cream mixture over the chopped white chocolate. Let it sit undisturbed for 2 minutes to allow the chocolate to melt.
  4. Stir the mixture gently from the center outward with a silicone spatula until the ganache is glossy and completely smooth. Use an immersion blender for a more stable emulsion if desired.
  5. Stir in the second portion of cold heavy cream (200ml) until fully incorporated. This helps stabilize the temperature.
  6. Cover the surface of the ganache with plastic wrap to prevent a skin from forming and refrigerate for at least 6 hours (or overnight) to allow the cocoa butter to crystallize.
  7. Once fully chilled and matured, transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until the ganache becomes aerated, holds stiff peaks, and reaches a pipeable consistency.