whipped chocolate ganache

### Ingredients

– 40 g dark chocolate (chocolat noir)

– 40 g whipping cream / heavy cream (crème liquide entière, for the hot part)

– 4 g whipping cream / heavy cream (crème liquide entière, additional small amount mentioned — likely part of the hot cream or for adjustment)

– 3 dl (300 g / 300 ml) whipping cream / heavy cream (crème montée en chantilly — cold cream to whip and incorporate)

### Instructions 

**Step 1** — Bring the 40 g + 4 g cream (or the hot portion) to a boil. Pour the hot cream over the chopped dark chocolate.

**Step 2** — Wait 2–3 minutes for the chocolate to soften, then stir gently from the center outward to create a smooth, shiny emulsion (do not whip vigorously yet to avoid breaking it). The mixture should be glossy and homogeneous.

**Step 3** — Add the 300 ml (3 dl) cold whipping cream to the chocolate mixture. Incorporate it delicately without overmixing at this stage. Refrigerate the preparation (cover and chill) until very cold — ideally several hours or overnight — to allow it to set and stabilize.

**Step 4** — Whip the chilled ganache (using a whisk or electric mixer) until it reaches a soft, airy, mousse-like consistency (like lightly whipped cream). Do not overwhip, or it may become grainy or split. Use immediately to fill or garnish your mini-domes (dômes de 4 cm diameter)

This ganache montée is versatile for entremets, mini cakes, or dome desserts — pipe or spoon it into molds for the classic “mini-dômes” effect.