White Chocolate Whipped Cream (Ganache with Vanilla)

Delicious whipped white chocolate ganache flavoured with vanilla.

2 bars (7 oz) white chocolate (32-35%), finely chopped with a knife (200 g)
¾ cup heavy cream (30-35%), room temperature (170 mL)
¾ cup heavy cream (30-35%), cold (170 mL)
1 vanilla bean

Heat half of the liquid cream in a saucepan with the split vanilla bean scraped out until it simmers, then leave to infuse for 5-10 minutes off the heat.

Prepare a double boiler over a saucepan containing a little simmering water. Add the chopped chocolate and stir gently. Gradually add the vanilla-infused cream slowly while whisking until all the chocolate is melted and the mixture is smooth.

Slowly add the remaining cold cream, whisking continuously. Remove from the heat.

Blend the ganache with a hand blender to smooth it out, then cover with plastic wrap and place in the refrigerator for at least 4 hours or even overnight (the ganache must cool completely).

When you are ready to use it, whip the ganache with an electric mixer or a stand mixer at medium speed until you obtain a smooth and firm ganache.

Use the whipped ganache immediately or store it in the refrigerator.

Makes enough for topping 12 cupcakes or frosting a 6" cake.