Vanilla Bean Whipped Ganache

Servings: 6

Total time: 4 Hours 10 minutes, including chilling time

INGREDIENTS

1 ⅓ cups (8 ounces) white chocolate, finely chopped
1 cup heavy cream
1 vanilla bean pod, split and seeds scraped (or 2 teaspoons vanilla extract)
¼ teaspoon Diamond Crystal® Baking Salt

DIRECTIONS

Place white chocolate in a heat-safe bowl and set aside.
Heat heavy cream in small saucepan over medium heat until hot and steaming.
Pour cream over white chocolate and let mixture sit for 1 minute to melt chocolate. Add vanilla bean seeds and baking salt and gently whisk chocolate into heavy cream until smooth.
Allow ganache to cool at room temperature for about 15 minutes, then cover and refrigerate until set, about 4 hours, or overnight.
Transfer chilled ganache to bowl of stand mixer fitted with whip attachment or use hand mixer.
Whip ganache until light and fluffy, with soft peaks, about 3-4 minutes. Be careful to not over whip. Use immediately as frosting or filling for cakes, cupcakes, or other desserts.
Store any leftovers refrigerated in an airtight container for up to 3 days. Enjoy!