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Whipped ganache is like whipped cream, only better. Fresh cherry puree, raspberry chocolate, and heavy cream whip into a silky fruity pipeable texture. A bright pink dessert topping that tastes like a cloud of cherries and raspberries.
This recipe is inspired by a black currant and blackberry whipped ganache I learned to make in France at pastry school. With a rich purple pink hue, it was the perfect pipeable topping for small fruit tarts. My cherry version is similar to a fluffy stabilized whipped cream that tastes like fresh cherry and raspberry white chocolate. Use it as a colorful cake, cupcake, and tart topper.
Key Ingredients
- Cherries: To impart cherry flavor into the ganache, I first make a quick easy puree with fresh cherries. If cherries are out of season, use an equal amount of pitted frozen cherries instead.
- Raspberry White Chocolate: For a rich pink color and an extra boost of berry, I’m using Valrhona Raspberry Inspiration white chocolate. It has 35% cocoa butter and is mixed with freeze dried raspberries. It also comes in large feve shaped chocolate ovals.
- Test Note: Swap for ruby white chocolate tablets with 35% cocoa butter and a fruity flavor profile.
- Gelatin: For a stable whipped ganache that will hold its shape for piping, I add a touch of gelatin bloomed in water to the warm cream.
- Heavy Cream: To make a whippable texture the amount of cream needs to be higher than the white chocolate. For this recipe I’m using roughly 1 part raspberry white chocolate to 1.7 parts heavy cream.
More of a Raspberry fan?
Make a raspberry whipped ganache instead. Swap the fresh cherries for raspberries while making the puree. Just strain out the seeds before adding it to the ganache.
How to Make Whipped Cherry Ganache
- Make cherry puree by simmering fresh cherries, water, lemon juice and sugar in a saucepan until thickened. Blend until smooth and let cool.
- Stir together gelatin powder and water in a small bowl. Set in the fridge for 10-15 minutes to firm into a jelly.
- Place raspberry chocolate tablets into a mixing bowl.
- Heat cream to a simmer, stir in the gelatin mixture until dissolved. Pour the hot cream over the chocolate.
- Stir until the chocolate is completely melted.
- Cool the chocolate mixture to room temp, then stir in the cherry puree.
- Use an immersion blender and blend until smooth.
- Place a sheet of plastic film directly onto the ganache and chill for a minimum of 12 hours.
- Spoon overnight cold ganache into a stand mixer.
- Whip for 2-3 minutes until thick and fluffy. Spoon or pipe onto desserts.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Whipped Cherry Ganache
Fresh cherry puree, raspberry white chocolate, and cream whipped into a light pipable whipped cherry ganache.
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Equipment
- medium saucepan
- electric stand mixer or hand mixer
Ingredients
Cherry Puree
- 175 grams fresh cherries
- 50 grams granulated sugar
- 30 grams water
- 1 Tbsp lemon juice
Whipped Cherry Ganache
- 4 grams gelatin powder 200 bloom
- 25 grams water
- 140 grams Valrhona Raspberry Inspiration Chocolate , substitute for ruby chocolate 35% cocoa butter
- 238 grams heavy cream, 33-35% fat
- 120 grams cherry puree
Instructions
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.175 grams fresh cherries, 50 grams granulated sugar, 30 grams water, 1 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.4 grams gelatin powder 200 bloom, 25 grams water
Whipped Cherry Ganache
- Place the raspberry chocolate tablets in a medium mixing bowl.140 grams Valrhona Raspberry Inspiration Chocolate
- Heat cream to a simmer, then whisk in the gelatin mass until completely dissolved.238 grams 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.120 grams cherry puree
- Blend with a stick 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 whip until thick and fluffy. About 2-3 minutes on medium speed.
- Use immediately to pipe as a topping or for a cake filling.
Notes
- Storage: Keep refrigerated. Treat ganache like a stabilized whipped cream. It is best stored in the fridge, but since its stabilized it will hold its shape at room temp for serving.
- Piping: If you notice the whipped ganache become soft while decorating due to a warm hand or hot kitchen, place back in the fridge for about 10-15 minutes then pipe again.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
