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.
Ingredients
- 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.
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