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

8 grams gelatin powder 200 bloom
40 grams COLD water
280 grams Valrhona Raspberry Inspiration Chocolate substitute for ruby chocolate 35% cocoa butter
475 grams heavy cream 33-35% fat
240 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.
350 grams fresh cherries, 100 grams granulated sugar, 60 grams water, 2 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.
8 grams gelatin powder 200 bloom, 40 grams COLD water

Place the raspberry chocolate tablets in a medium mixing bowl.
280 grams Valrhona Raspberry Inspiration Chocolate
Heat cream until warm and steaming, then whisk in the gelatin mass until completely dissolved.
475 grams heavy cream
Pour the warm 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.
240 grams 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 medium peaks. About 2-3 minutes on medium speed. Careful not to over whip, or the mixture separate.
Use immediately to pipe as a topping or filling.

Storage: Keep refrigerated. Treat ganache like a stabilized whipped cream. It is best stored in the fridge, but since it's stabilized with gelatin it will hold its shape at room temp for serving.
Piping: If you see the whipped ganache getting soft while decorating (usually due to a warm hand or hot kitchen), just place it back in the fridge for about 10-15 minutes then pipe again.