10g Glucose
10g Invert Sugar
90g Coconut Whipping Cream
70g 31% Crème Français
100g Coconut Whipping Cream
100g Double Cream
1. Bring the coconut whipping cream, invert sugar and glucose to a simmer. Remove from the heat.
2. Pour over the chocolate allow to sit for minutes then blend until you have a smooth ganache.
3. Add the cold double cream and continue to blend. Transfer to a container and chill overnight.
4. Whip until the ganache to soft peaks and quenelle or pipe onto dessert.
https://www.guittard.com/in-the-kitchen/recipe-print/white-chocolate-coconut-whipped-ganache