Whipped White Chocolate Mousse

Whipped chocolate ganache has been something that I have been using for a while, but it has always been a very thick and decadent product.  I have been working on making it lighter and to not taste as rich so as to be able to increase its versatility.

For my brunch I have been doing a whipped panna cotta which reminded me of my whipped chocolate ganache and so I started working on mixing the two.  I ended up taking the milk from the panna cotta, reduced the amount of gelatin, and then added that hot mixture to white chocolate.  Then I added my flavorings to the cream and whipped it to stiff peaks and then folded that into the cooled chocolate panna cotta.

From here you could use it immediately or let it cool and mix later.  For my Bûche de Noël I added matcha and orange flower water and the aerated texture that is created after it sets in the fridge worked great to imitate the bark of a tree.

 

Light White Chocolate Mousse

500 grams milk

15 grams of gelatin

900 grams white chocolate

1 liter of cream

Vanilla and flavors to taste

 

 

Orange Chocolate Ganache

Taking an old recipe you used before and reinventing it is sometimes more difficult than you would expect.  However, when you do manage to complete this task, you look at your new product and think, “Well, that wasn’t so hard.”

I upgraded my chocolate ganache from grilled ciabatta bread to spiced pain perdu with baked meringue, pistachio and sea salt.  I also really enjoy the fresh orange zest in the chocolate.