After my last attempt to make white chocolate ganache ended in a big soupy, curdled, yucky mess, I am a little nervous about trying this again. But today I received a 2.5 kg order of Lindt Piccoli white chocolate. I plan to freeze most of it but I would like to use some of it for this recipe. Plus I really want to pair it with the white chocolate mousseline buttercream and either a thin layer of lemon curd or raspberry preserves.
I just wanted to clarify something before I take the big leap again. Last time I made it, when I added the white chocolate to the whipped cream I mixed it with the whip attachment on my stand mixer…...followed by tears of sadness when it turned into cottage cheese. Was I supposed to gently fold the cooled white chocolate into the whipped cream? I am hoping this was the problem.
Also, one more question. Why can’t white chocolate ganache be made the same way as dark chocolate ganache? As in breaking the chocolate into fine pieces in the food processor and then pouring heavy cream (which was heated to the boiling point) over and letting cool until cool enough to whip? I don’t remember seeing a recipe for it in the cake bible.