Ingredients
Ganache
- 3 grams (0.1 ounces) gelatin
- 15 grams (0.5 ounces) water for the gelatin
- 90 grams (3.2 ounces / 6 tablespoons) cream
- 180 grams (6.3 ounces) white chocolate (34% cocoa)
- 55 grams (1.9 ounces) butter
- 45 grams (1.6 ounces / 2 tablespoons) honey
- Fresh blueberries (quantity as desired)
Equipment
- Small Saucepan
Perfect for heating your cream to just the right temperature. Make sure it has a good heat distribution to avoid scorching.
- Heatproof Bowl
Ideal for mixing your ingredients together. A glass or stainless steel bowl works best.
- Immersion Blender
Essential for achieving a smooth and creamy ganache. If you don't have one, a regular blender will work too.
- Pastry Bag with Tip
Key for piping your ganache neatly. A star-shaped tip adds a professional touch.
- Refrigerator
You'll need this to let your ganache set properly. Make sure you have enough space for your wide container.
- Wide Container
Useful for storing the ganache in the fridge. It's best to use one with an airtight lid.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Servings
Variations
Faq
- Can I use dark chocolate instead of white chocolate?
Absolutely! Just keep in mind it will change the flavor profile and might require adjustments in sweeteners.
- How can I fix a lumpy ganache?
Try reheating it gently over a double boiler, stirring constantly until smooth.
- Can I freeze the ganache filling?
Yes, you can freeze it for up to 14 days. Just ensure it's stored in an airtight container.
- What other berries can I use in this recipe?
Raspberries, cranberries, and currants are excellent alternatives to blueberries.
- How can I make my ganache thicker?
You can reduce the amount of cream slightly or add more chocolate to achieve a thicker consistency.
- Can I add flavors to the ganache?
Of course! Try adding a splash of vanilla extract, a pinch of sea salt, or even a bit of citrus zest for a unique twist.