Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA WHIPPED GANACHE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 300 g
    • P125 Coeur de Guanaja 80%
  • 450 g Whipping cream
  • 75 g Glucose
  • 75 g Invert sugar
  • 900 g Whipping cream
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of invert sugar to 90 g

Recipe

Bring the cream, glucose and invert sugar to a boil. Pour the hot liquid gradually over the melted P125 COEUR DE GUANAJA and mix in the center to create a shiny and elastic core, showing the start of an emulsion. Keep this texture throughout the mixing process.

Pour the remaining liquid and perfect the emulsion with an immersion blender.

Stir 900 g of cold whipping cream in the ganache and set aside in the refrigerator overnight.

Whip the ganache with a whisk to chantilly cream texture so it can be applied with a pastry piping bag or palette knife.

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