Whipped Caramelized White Chocolate Ganache
Makes about 4 cups
  • 16 ounces (455 grams) Caramelized White Chocolate (recipe on page 65), chopped
  • 1½ cups (360 grams) heavy whipping cream
  • 1 cup (227 grams) unsalted butter, cubed
  • 1 tablespoon (13 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  1. Place Caramelized White Chocolate in a large heatproof bowl. Set aside.
  2. In a small saucepan, bring cream and all remaining ingredients to a simmer over medium heat. Pour hot cream mixture over Caramelized White Chocolate; stir until melted. Freeze for 1 hour.
  3. Transfer cooled mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat at high speed until light and fluffy, 30 seconds to 1 minute. Use immediately.
If your chocolate breaks while whipping it, just melt 3 tablespoons ganache in the microwave, and slowly add it back in while whipping. This
can happen if it has chilled for too long, but it’s easily fixed.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/caramelized-white-chocolate-choux-puffs/