Whipped Chocolate Ganache

Ingredients

• 200g heavy cream, divided
• 100g chocolate, finely chopped
• 15g glucose syrup or corn syrup
• 30g sugar (optional, depending on chocolate sweetness)
• 1 t salt
• 1 t vanilla extract

Instructions

1. 1Place the finely chopped chocolate into a medium heatproof bowl.
2. 2In a small pot, combine 100g of the heavy cream, glucose, sugar, and salt. Heat the mixture over medium heat until it's simmering and the sugar has dissolved, stirring occasionally.
3. 3Pour the hot cream mixture over the chopped chocolate. Let it sit for 30 seconds, then use a whisk to gently stir from the center outwards until the ganache is smooth and completely melted.
4. 4Slowly whisk in the remaining 100g of cold heavy cream and vanilla until fully incorporated.
5. 5Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4 hours, or until it is firm and scoopable, like a thick pudding.
6. 6Once chilled, transfer the ganache to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until the ganache is lighter in color, thick, and has a spreadable, frosting-like consistency. Be careful not to over-whip, or it may become grainy.