Whipped Cherry Ganache

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Fresh cherry puree, raspberry white chocolate, and cream whipped into a light pipable whipped cherry ganache.

Prep Time10

Cook Time30

Chilling Time1

Total Time1 40

Course: Dessert

Cuisine: French

Servings: grams

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

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.

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

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.

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.