Directions
- 1In a bowl, combine 8 oz of high-quality white chocolate.
- 2Heat 0.5 cup of heavy cream in the microwave until hot and steaming, but not boiling.
- 3Pour the hot heavy cream over the white chocolate and wait for 2 minutes to melt.
- 4Add 0.25 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
- 5Gently mix with a spatula until the chocolate is melted and smooth.
- 6For a super smooth texture, use an immersion blender to blend the mixture.
- 7In a separate bowl, combine 1.25 teaspoon of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
- 8Microwave the solidified gelatin for 5-10 seconds to melt it.
- 9Add the melted gelatin to the chocolate mixture and mix until smooth.
- 10Add 5 tablespoons of cold heavy cream to the mixture.
- 11Chill the mixture in the fridge for at least 6 hours until it solidifies.
- 12Once chilled, add 3 tablespoons of mascarpone cheese (optional) to the thickened mixture.
- 13Whip the mixture until it reaches stiff peaks, similar to whipped cream.
Ingredients
- 8 oz white chocolate
- 0.5 cup heavy cream
- 0.25 tsp salt
- 1 tbsp vanilla bean paste
- 1.25 tsp unflavored gelatin
- 2 tbsp cold water
- 5 tbsp heavy cream
- 3 tbsp mascarpone cheese
Equipment
bowlmicrowavespatulaimmersion blenderfridge
Tips
- Use high-quality white chocolate with cocoa butter listed in ingredients.
- Do not boil the heavy cream, just heat until steaming.
- The vanilla bean paste is key for the ice cream flavor.
- Gelatin is optional but helps stabilize the frosting.
- Chill the ganache for at least 6 hours until solid.
- Mascarpone cheese is optional but balances the sweetness and adds flavor.
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