Whipped Ganache

WHIPPED GANACHE

450g.   Heavy Cream 35%
50g.     Pastry 1 Glucose Syrup 
50g.     Nevuline Inverted Sugar (Trimoline) 

Plus: 
Cacao Noel Couverture (any of the following couvertures are recommended)

380g.  Cacao Noel Noir 72%

395g.  Cacao Noel Royale 64%

420g.  Cacao Noel Grand 58.5%

430g.  Cacao Noel Classic 55%

700g.  Cacao Noel Lactee 35%

610g.  Cacao Noel Blanc 30%

Method: 
Combine the heavy cream, glucose and Nevuline inverted sugar together and bring up to a boil. Pour over couverture to melt and mix with a rubber spatula until smooth.

SOFT WHIPPED GANACHE 

900g.  Basic Ganache 

900g.  Heavy Cream 35% 

Method: 
Add the cold heavy cream over the warm chocolate ganache. Mix together and allow to set overnight in the refrigerator before whipping it