Ganache Montée: Whipped Light Ganache

Ganache montée is a chilled-then-whipped chocolate ganache that gains a light, airy texture while keeping deep chocolate flavour — like a fluffy mousse without folded egg whites. Nina Métayer suggested it as a lighter alternative to Matt's heavy ganache. At home: warm one part cream and pour over two parts chopped chocolate, stir until smooth, then add an extra two parts cold cream and whisk briefly to combine. Refrigerate at least four hours, ideally overnight. Whip the chilled mixture on medium speed just until soft peaks form — overwhipping causes it to split. Pipe immediately as a dessert filling or topping.