Cookie Butter Whipped Ganache

Recipe by Lasheeda Perry
Not Yet Reviewed

Pastry chef Lasheeda Perry first shared this creamy, warmly spiced ganache as the filling for her Chocolate Bûche de Noël (pictured here), but we quickly learned it was too good to save for just one application. With its smooth, velvety texture and cozy, warm flavor from Biscoff cookie butter and Pumpkin Pie Spice, it’s perfectly at home inside a layer cake, used as a decadent filling for cupcakes, or spooned on top of slices of pumpkin, pecan, or chocolate cream pie. It’s whipped just enough that it can be spread effortlessly over cake, while the addition of gelatin ensures it stays in place when rolled, stacked, or sliced.

Prep
25 mins
Total
6 hrs 30 mins
Yield
generous 2 cups (about 600g)
Cookie Butter Whipped Ganache being made in a clear class bowl. - select to zoom
Cookie Butter Whipped Ganache being made in a clear class bowl. - select to zoom
Side view of buche de noel filled with Cookie Butter Whipped Ganache showing a beautiful pinwheel style bake. - select to zoom
Sliced pinwheels of chocolate cake filled with Cookie Butter Whipped Ganache all laying side by side on a sheet tray. - select to zoom
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Instructions

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  1. To prepare the gelatin, pour the cold water into a small bowl. Sprinkle the gelatin evenly over the water. Set aside for 5 to 7 minutes to allow the gelatin to thicken (“bloom”).  

  2. Meanwhile, working in a double boiler or in a large microwave-safe bowl, melt the white chocolate, stirring until smooth.  

  3. In a small saucepan, whisk together 1/2 cup (113g) of the heavy cream, salt, and pumpkin pie spice. Heat over medium-low until just steaming, about 2 minutes; do not boil.  

  4. Remove the pan from the heat, add the bloomed gelatin mixture, and whisk until it has completely melted; the mixture should be smooth and lump-free. 

  5. Pour the hot cream over the melted white chocolate in three additions, whisking well after each. The white chocolate may seize at first but will become smooth as you continue adding cream. Add the cookie butter and whisk until combined.

  6. Blend the mixture with an immersion blender, food processor, or blender until fully emulsified, 2 to 3 minutes. The mixture will lighten in color and thicken slightly. (Alternatively, the mixture can be whisked vigorously by hand until thickened and then strained to remove any lumps.) 

  7. Whisk in the remaining 1 cup plus 3 tablespoons (270g) cold heavy cream until fully incorporated. For the smoothest texture, blend the mixture one last time for 10 to 15 seconds. Transfer the mixture to a shallow storage container. 

  8. Place a piece of plastic wrap on top of the ganache so that it touches the surface, then cover the container. Place it in the refrigerator to chill until completely cold, at least 6 hours and preferably overnight. (The mixture can also be made in advance and chilled for several days.)  

  9. About 30 minutes before you'd like to use the whipped ganache, place the bowl of a stand mixer and the whisk attachment (or a large mixing bowl and the beater attachments for a hand mixer) in the freezer to chill.

  10. Transfer the cookie butter ganache to the chilled bowl and whisk on medium-low speed for 1 to 2 minutes, until the ganache is smooth and holds medium peaks. Transfer the mixture to a pastry bag or use as desired.

Tips from our Bakers

  • When chocolate chips melt, they're thicker, less pourable, and generally harder to handle than melted bars or chunks of chocolate. That's why we recommend bar chocolate, rather than chocolate chips, for this recipe.

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