Whipped GanacheBy Ron MendozaSource: https://mise-wine.vercel.app/recipes/whipped-ganacheAdd to collectionIngredientsYieldgInstructions0 / 6 steps0 of 6 steps completeReset progress1Chocolates: Ivoire (white or caramelized white) 610g; Jivara (milk) 610g; Dark (depending on %, the higher the %, the less amount of chocolate) 360-400g2Bring cream, glucose and trimolene to a boil, emulsify in to chocolate little by little to create an elastic emulsion3Weigh out ganache and add equal parts cold cream, blend and chill overnight or at least 4-6 hours4Whip in mixer on medium speed until thick and creamy with ribbons5Be careful that it doesn't overwhip, which it can quite easily6The ganache will crystalize when chilled