You asked for this reel, so here it is! Watch till the end to see how I make my best seller recipe : the vanilla bean whipped ganache. The recipe 👇 White chocolate: 200g Whipping cream to be heated: 100ml Cold whipping cream: 190ml Vanilla bean pod/paste: 1 pod/ 1tbsp of paste Vanilla extract: 1 tbsp The process 👇 1. Begin by bringing the 100ml of whipping cream to a simmer with vanilla bean paste and extract. Let it infuse for 30 mins or more. 2. Melt chocolate using a bain-marie or microwave. 3. Reheat the vanilla-infused cream until it almost boils. 4. Emulsify a third of the hot cream into the melted chocolate, then repeat with the remaining two-thirds. 5. After thorough stirring, add the 190ml of cold cream and stir until smooth. 6. Cover the ganache and let it set in the fridge for at least 3 hours, or overnight for optimal results. 7. Before whipping, place the whisk attachment and bowl in the freezer for 5 minutes. 8. Take out the chilled ganache, then whip it with an electric or stand mixer starting at low to medium speed, and increasing to high speed to make the ganache rise into a whipped ganache. Enjoy the velvety goodness of your whipped ganache! 🍫✨ Note: your cream should at least have 33% to 35% mg of fat. And use couverture chocolate or other good quality chocolate for best results. I have a eBook with more detailed steps, troubleshooting tips and other general info that I am giving for free! Comment “recipe” to receive the link right in your DMs 🤗 . . . #chocolateganache #chocolateganachefilling #chocolateganachecakes #whippedganache #whippedganachefrosting #vanillabeanganache #whippedvanillabeanganache #whitechocolateganache