Whipped ganache
Whipped ganache is ganache stabilised by chilling and then whipped to an airy, creamy texture. In density it sits between a plain ganache and a mousse.
It is made in two stages separated in time. First a ganache is made with a raised proportion of cream, part of it added cold at the end. The mass then must rest in the fridge for at least several hours, preferably overnight: during that time the cocoa butter crystallises, and only then can the ganache hold air.
The rest cannot be skipped. An immature ganache splits when whipped — the fat has not built a structure capable of trapping bubbles.
Whip at medium speed and stop at the first firm peaks. Over-whipped ganache turns grainy and loses its gloss, and there is no bringing it back.
It is used for piping, for cake layers and for tart fillings — it holds shape better than whipped cream and carries a pronounced chocolate flavour.