Description
This Cookie Butter Whipped Ganache is a luscious, fluffy, and creamy dessert topping that combines the rich sweetness of white chocolate with the spiced warmth of Biscoff cookie butter and pumpkin pie spice. Perfect for frosting cakes, filling pastries, or serving as a decadent dip, this ganache is whipped to airy perfection after a slow chilling and emulsifying process using gelatin and heavy cream.
Ingredients
Scale
Gelatin Mixture
- 2 tablespoons (28g) cold water
- 2 teaspoons powdered gelatin
Ganache Base
- 1 cup plus 2 tablespoons (190g) white chocolate, roughly chopped from bars
- 1 1/2 cups plus 3 tablespoons (383g) heavy cream, divided
- 1/4 teaspoon table salt
- 1/4 teaspoon King Arthur Pumpkin Pie Spice
- 3 tablespoons (54g) Biscoff Creamy Cookie Butter Spread
Instructions
- Bloom the Gelatin: Pour the cold water into a small bowl and evenly sprinkle the powdered gelatin over it. Let it sit undisturbed for 5 to 7 minutes until it thickens and becomes gelatinous.
- Melt the White Chocolate: Using a double boiler or microwave-safe bowl, melt the white chocolate pieces slowly while stirring until you achieve a smooth consistency without lumps.
- Heat Cream with Spices: In a small saucepan, whisk together 1/2 cup (113g) of the heavy cream, salt, and pumpkin pie spice. Heat the mixture over medium-low heat until it just begins to steam, about 2 minutes, taking care not to let it boil.
- Dissolve the Gelatin: Remove the cream from heat and add the bloomed gelatin. Whisk vigorously until the gelatin fully dissolves and the mixture is smooth without any lumps.
- Combine Cream and Chocolate: Slowly pour the hot cream mixture over the melted white chocolate in three parts, whisking thoroughly after each addition. Initially, the white chocolate may seize, but continue whisking until the mixture becomes smooth. Then add the cookie butter and whisk again until fully incorporated.
- Emulsify the Mixture: Use an immersion blender, food processor, or blender to blend the mixture for 2 to 3 minutes until it lightens in color and thickens slightly. Alternatively, whisk vigorously by hand until thickened and strain to remove lumps.
- Add Remaining Cream: Whisk in the remaining 1 cup plus 3 tablespoons (270g) cold heavy cream until thoroughly combined. For extra smoothness, briefly blend again for 10 to 15 seconds. Transfer this mixture to a shallow storage container.
- Chill the Ganache: Place plastic wrap directly on the ganache surface to prevent a skin from forming, cover the container, and refrigerate for at least 6 hours or preferably overnight until completely cold and set. The ganache can be chilled for several days in advance.
- Chill Whisking Tools: About 30 minutes before whipping, chill the bowl of a stand mixer and the whisk attachment (or the mixing bowl and beaters for a hand mixer) in the freezer to ensure optimal whipping results.
- Whip Ganache: Transfer the chilled ganache to the cold bowl and whisk on medium-low speed for 1 to 2 minutes until the ganache is smooth and holds medium peaks. Use immediately by filling a pastry bag or as desired.
Notes
- Ensure gelatin is fully bloomed before adding to cream for smooth texture.
- Be cautious not to boil the cream to prevent curdling and maintain flavor.
- White chocolate may seize initially when adding hot cream; persistence in whisking will smooth it out.
- Chilling the ganache overnight helps it develop the perfect whipped texture.
- Cold mixing bowls and attachments are essential for achieving the best whip.
- This whipped ganache is excellent for frosting, filling, or as a dessert topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: American
Keywords: Cookie Butter Whipped Ganache, White Chocolate Ganache, Biscoff Ganache, Whipped Ganache Recipe, Dessert Frosting, Pumpkin Spice Ganache
