Whipped ganache

Whipped ganache, or ganache montee, refers to a chocolate and cream emulsion enriched with extra cream, chilled for several hours, then beaten until light and airy. The added cream and the incorporated air produce a mousse-like texture that holds its shape when piped. Pastry chefs use it to fill macarons, tarts and layered desserts, where it brings lightness, gloss and a clean, stable set.