The Latte & White Chocolate Ganache must chill in the fridge for at least 6 hours, preferably overnight, before you whip it up into a fluffy cloud. So plan accordingly when making this ganache.

Latte & White Chocolate Ganache
 

•  Baker's note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop the 300-gram white chocolate; a serrated knife is best for the job. Be sure that your white chocolate contains cocoa butter; otherwise, it isn't really related to chocolate at all and won't whip up. Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Bakers Note: Glucose is optional in this ganache , but glucose enhances shelf life by retaining moisture, ensures stability and ease and creates a smoother, velvet-like texture in this latte & white chocolate ganache
   
• Into a medium saucepan, combine 1 tablespoon of instant espresso powder, a large pinch of fine sea salt, 1 or 2 teaspoons of vanilla bean paste (or 1 tablespoon if you're feeling extra fancy), 20 grams of glucose (optional), and 500 grams of heavy cream. Give it a quick whisk. 
   
• Place the saucepan over medium heat and stir until the mixture is warm, approximately 65-70°C (149-158°F). It should never boil!. It should never boil, because if the cream boils, it will prevent the ganache from whipping up nicely. As soon as the cream is warm, remove from heat.
   
• Quickly pour the warm Latte cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Let the mixture sit for about 1 minute before stirring. If you have an immersion or stick blender, Emulsify with a hand blender until smooth. Otherwise stir slowly with a large spoon or a bottle spatula until smooth the chocolate will often settle on the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to ensure it is all incorporated.
   
• Pour the warm Latte & white chocolate ganache into a clean bowl or container; make sure to get all the flavorful gooey vanilla seeds back into the cream. 
   
• Immediately cover it with plastic wrap pressed directly against the surface of the ganache to prevent skin from forming. 
   
• Refrigerate ganache overnight to firm up and to deepen the latte flavors.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Unwhipped frosting can be stored in the refrigerator in an airtight container, with plastic wrap against the surface of the cream, for up to 3 to 5 days.
   
• Baker's Note: When whipping ganache, especially with white chocolate, it's crucial to remember it's better to underwhip than to overwhip. Overwhipped ganache can quickly become too thick, affecting its luxurious texture. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, as ganache tends to firm up after settling. This preparation is particularly important if you plan to use the ganache for piping on your cupcakes or spreading it on your cake later.
   
• Pour the ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 10 to 30 seconds. If your unwhipped ganache feels extremely cold when you take it out of the fridge—especially if the bottom or side of the container feels very cold—it's best to leave it at room temperature for about 20 minutes. Whipping a ganache mixture that is too cold (because your fridge might be too cold) can result in a grainy texture. This may extend the whipping time slightly beyond 30 seconds, so watch the mixture closely to achieve the perfect soft medium peaks.
   
• When the Latte & white chocolate ganache is whipped to the just-so-point, have a taste; if you want more coffee flavor, make the coffee extract ( scroll down) and stir in the ( cold) coffee extract, a teaspoon at a time and work your way up to the coffee Latte taste you like in your ganache.
   
• Latte & white Chocolate Ganache is delicious as a filling in chocolate cake, brownie, or to pipe onto your cupcakes.
   
• When frosting a cake with the Latte & white chocolate ganache, be careful not to run your spatula over the ganache too many times, or you'll overwork the cream and become grainy.
   
• Use immediately or store in an airtight container in the refrigerator for up to 3 to 5 days. Re-whip lightly if needed.