Whipped White Chocolate Ginger Ganache and Easy 2-Ingredient Dark Chocolate Mousse
Prep time: 
Cook time: 
Total time: 
Yield: Enough to fill 60 cookie tubes
You can halve the recipe for the cookies above and this ganache to make 30 filled tube instead of 60.
Whipped White Chocolate Ginger Ganache
  • 12 ounces chopped white chocolate or white chocolate chips
  • ¾ cup heavy cream
  • 2 teaspoons freshly and finely grated grated ginger (use a microplanefor best results) or 1 teaspoon powdered ginger
Quick Dark Chocolate Mousse
  • 12 ounces chopped dark or semisweet) chopped chocolate or chips
  • ¾ cup heavy cream
  1. Place the white chocolate in a heat proof bowl.
  2. Heat the cream in the microwave until almost boiling.
  3. Pour hot cream over white chocolate and let sit 1 minute, then stir until creamy and uniform. If the white chocolate is not completely melted, give it a few pops in the microwave for a few seconds at a time until melted completely.
  4. Store in ginger, cover with plastic wrap and place in fridge until cold and set.
  5. Remove from fridge and beat with a hand-held mixer until light and fluffy.
  6. Place in a pastry bag with tip of your choice (small enough to fill the narrow tubes of the cookies) or a zip lock bag, snipping the end off. Fill both ends of the cookie tube, and repeat with the rest.
For the Easy Dark Chocolate Mousse
  1. Do the same as you would for the white chocolate ginger ganache above, omitting the ginger
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2009/02/22/black-sesame-lace-cookies-or-candy-and-an-award/