Spices & Sprinkles

Ingredients:

• 200 g white chocolate 
• 290 mL heavy cream, separated 
• 1 tablespoon vanilla bean paste 
• 1 teaspoon vanilla extract 

Directions:

1. Bring 100 mL heavy cream, vanilla bean paste, and vanilla extract to a simmer. Remove from heat and let sit for at least 30 minutes to infuse. 
2. Melt the chocolate. 
3. Reheat the vanilla cream until almost boiling. 
4. Emulsify ⅓ of the hot cream into the melted chocolate, then repeat with the remaining hot cream. 
5. Once smooth, add 190 mL of cold cream and stir until smooth. 
6. Cover and refrigerator for at least 3 hours, or overnight.   
7. Place the mixing bowl and whisk attachment in the freezer 5 minutes before whipping. 
8. Whip the chilled ganache on low to medium speed and increase to high speed to make the ganache rise into a whipped ganache.

Great for a cake filling!