Ingredients:

  • 12 oz (340g) high-quality white chocolate, finely chopped
  • 1.5 cups (360ml) heavy whipping cream (minimum 35% milk fat), divided
  • 1 tbsp vanilla bean paste
  • 1/4 tsp fine sea salt

Instructions:

  1. In a small heavy-bottomed saucepan, combine 1/2 cup (120ml) of the heavy cream with the vanilla bean paste and sea salt. Heat over medium-low until it reaches a gentle simmer; do not boil.
  2. Place the finely chopped white chocolate in a medium heat-proof bowl. Pour the hot vanilla cream directly over the chocolate and let sit undisturbed for 2 minutes.
  3. Using a silicone spatula, stir the mixture in small concentric circles starting from the center and working outward until a smooth, glossy emulsion forms.
  4. Gently stir in the remaining 1 cup (240ml) of cold heavy cream until fully incorporated and the mixture is uniform.
  5. Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for a minimum of 6 hours (or overnight) until the mixture is chilled to 40°F (4°C).
  6. Transfer the chilled mixture to a stand mixer bowl. Using the whisk attachment, whip on medium-high speed until the ganache holds stiff, pipeable peaks. Do not over-whip or it may become grainy.