This decadent almond poppyseed whipped ganache combines the rich, velvety texture of classic white chocolate ganache with almond flavor and a hint of nutty crunch from poppyseeds. Think of it as ganache’s lighter and airier cousin. It takes some time to chill and set before whipping, but the end result is well worth the light and creamy texture.

Where To Use Almond Poppyseed Whipped Ganache:

Use this almond poppyseed whipped ganache to top or fill…

• Cakes
• Cupcakes
• Macarons
• Tarts
• Choux Desserts (Cream Puffs, Choux Au Craquelin, Eclairs, Paris Brest)

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I developed this recipe to use in my recent Cherry Almond Poppyseed Macaron Tart! It was scrumptious paired with the cherry filling, granola crumble, and fresh cherries. Check out the macaron tart recipe here!

How to Make Almond Poppyseed Whipped Ganache

IMPORTANT NOTE: This ganache must be made several hours in advance to allow adequate time to cool before whipping.

Blooming the Gelatin

To begin, mix the powdered gelatin in a small bowl with cold water and setting it aside to “bloom” and absorb the liquid for no less than 5 minutes.

Melting and Combining the White Chocolate, Extract, and Cream

Next, chop up the white chocolate and place it in a heat safe bowl. Make sure to use true White Chocolate and not white “baking chips”, vanilla baking chips, or similarly labeled things.

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Pour in the heavy cream, almond extract, and mix to combine. Place the ganache in the microwave and heat for 30 seconds and stir. Repeat.

If the ganache still isn’t smooth, microwave in shorter bursts stirring after each round in the microwave, making sure to not overheat the chocolate.

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For best ganache results, I recommend using an immersion blender to finish blending the white chocolate and heavy cream together. It’s not a necessity but it definitely helps get everything fully incorporated. Blend until the mixture is smooth.

Adding in the Gelatin

While the chocolate cream mixture is still hot/warm, add in the bloomed gelatin and blend until incorporated. If needed, pop it back in the microwave in short 10 second bursts and stir until the gelatin is fully melted.

Allowing the Whipped Ganache to Chill and Set

Cover with saran wrap touching the surface of the ganache, and place in the fridge to chill for about 6 hours until set.

Whipping the Ganache

Once cooled and set, take the chocolate cream mixture and whip using an electric mixer and a whisk attachment on a medium speed until soft/medium peaks form.

It’s important not to over whip here are this step. Over whipping can cause texture issues like separation and less stability to hold it’s shape. I recommend shooting for a peak that will flop over when you pull up with a whisk.

Incorporating the Poppyseeds

Next, fold in the poppyseeds just until incorporated.

And that’s it! Use it to fill your cakes, cupcakes, macarons, tarts, choux, and more. Hope you enjoy the recipe!

Almond Poppyseed Whipped Ganache

This light and decadent almond poppyseed whipped ganache combines the creamy flavors of classic white chocolate ganache, with almond and a hint of crunchy nuttiness from poppyseeds. The whipped consistency creates a light, silky, and pipeable filling or topping for cakes, cupcakes, macarons, and more.

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Prep Time 10 minutes mins

Chill/Set Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Servings 3.5 cups (1 lb 12 oz)

Ingredients

  

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• 500 grams heavy cream
• 250 grams white chocolate
• 6 grams unflavored gelatin
• 2 tbsp water
• 1 tbsp almond extract
• 2 tbsp poppyseeds

Instructions

 

• Note: This whipped ganache must be made several hours in advance before using to provide enough time for chilling/setting.
• Stir together water and gelatin in a small bowl and set aside to bloom for 5 minutes minimum.
• Stir together finely chopped white chocolate and heavy cream in a microwave safe dish.
• Microwave for 30 seconds, and stir. Repeat.
• If chocolate still hasn’t fully melted, microwave in 10 second bursts, stirring for a bit after each round in the microwave allowing the heat to continue melting until the mixture is smooth.
• While the chocolate cream mixture is still hot, mix in the gelatin and stir until smooth, using an immersion blender if possible for the smoothest results. (If mixture isn’t hot enough to dissolve gelatin, microwave for 10 additional seconds and stir, repeat as necessary to melt all of the gelatin.)
• Stir in the almond extract, and cover with saran wrap making contact with the ganache. Allow to chill in the fridge for several hours, or overnight.
• Use an electric mixer to whip up the white chocolate cream mixture until it reaches medium peaks (see photos for reference). Do not over whip.
• Fold in the poppyseeds until combined.
• Best enjoyed fresh, but will also last when stored in the fridge for 3-4 days.

Keyword Filling, poppyseed, almond, light, creamy, whipped, ganache, white chocolate, dessert, cake filling, cupcakes, macarons

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