Vanilla Moulded Ganache

Ingredients

160g Whipping Cream Alternative
2 Vanilla Pods
25g Glucose Syrup
50 Butter
300g Callebaut W2

Method

There's nothing better than a perfectly thin chocolate shell that cracks when you bite into it, revealing a smooth, creamy ganache made from Belgian white chocolate and Madagascan vanilla. If that sounds like you're cup of tea, you're in luck! This recipe comes from the Chocolate Academy, so you know it's been perfected by some of the best chocolatiers in the world!

Recipe courtesy of Callebaut Chocolate Academy

Makes 48 chocolates

How to Make Vanilla Moulded Ganache:

Ingredients

160g Whipping Cream
2 Vanilla Pods
25g Glucose
50g Butter
300g Callebaut W2 White Chocolate

Method

Bring the whipping cream, vanilla and glucose to boil
Allow to cool to 40*C
Pre-crystallise the white chocolate
Pour the vanilla cream mix over the chocolate, add the butter and emulsify with a hand blender

Enjoyed this recipe? You can swap the W2 White Chocolate for 250g of 823 Milk Chocolate, or 200g of 811 Dark Chocolate, if you prefer.

Approximate costs

£9.67

Makes 48 chocolates

£0.20

each chocolate

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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