Whipped Eggnog 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.
   
• Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now.
   
• Use a sharp knife to split one fresh vanilla bean lengthwise. Put both the vanilla pod and the vanilla seeds into the saucepan together with 450 grams of heavy cream and a pinch of sea salt. Place the saucepan over medium heat, stirring occasionally until the cream is steaming, but not boiling. About 65-70°C (149-158°F) Then slowly stir in the 200 grams of advocaat liqueur, stil on medium heat until 65-70°C (149-158°F) About a minute.
   
• Remove the saucepan from heat, carefully pull out the vanilla pod, discard the vanilla bean, and set aside for a minute as it is warm.
   
• Quickly pour the warm advocaat 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 as well; pick up the vanilla bean and scrape the flavorful gooey vanilla seeds back into the warm white chocolate mixture as well. Discards the vanilla pod.
   
• Let the mixture sit for about 1-2 minutes before stirring. Then stir slowly with a small long spatula until smooth in the middle and emulsify the cream and chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
   
• If you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth, it does wonders for the ganache.
   
• Pour the warm advocaat ganache into a clean bowl or container; make sure to get all the flavorful gooey vanilla seeds back into the cream.
   
• Cover the top of the container with plastic wrap or To avoid the common issue of losing valuable vanilla bean seeds (which can stick to plastic wrap and result in a messy cleanup), I take a different approach for storing the ganache. After making the ganache, I transfer it into an airtight container with a locking mechanism. This method not only preserves all the exquisite vanilla flavors by keeping the seeds intact and evenly distributed throughout the ganache but also simplifies storage and keeps the ganache fresh. Sealing the ganache in this way prevents a skin from forming on its surface and ensures that none of the rich vanilla essence is wasted. It's a practical, flavor-saving technique that makes enjoying every bit of the ganache even more delightful.
   
• Refrigerate ganache overnight to firm up and to deepen the vanilla bean and eggnog 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 ganache can be stored in the refrigerator in an airtight container for up to 3 to 5 days.
   
• Bakers Note: If you prefer a Ganache with a firmer texture that thickens almost instantly, whip the mixture immediately after taking it out of the refrigerator. However, for a ganache with a silkier, melt-in-your-mouth quality, allow it to sit at room temperature for about 20 to 30 minutes before whipping—unless your kitchen is super hot. This waiting period allows the mixture to warm slightly, which helps prevent over-thickening and creates a smoother texture upon whipping.

  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.

  By whipping the ganache to a soft or medium-soft consistency and then placing it in an airtight container in the fridge, you ensure it's ready for use when you are. This method guarantees that the ganache maintains the perfect consistency for easy piping or smooth spreading on your cake. It achieves that beautiful finish with ease, making your preparation work in advance a breeze. Remember, a softer consistency is key for both piping and spreading, ensuring the ganache is perfectly conditioned for your decorative touches.

• Pour the cold advocaat ganache into the bowl of your stand mixer with the whisk attachment, and beat on medium-high speed for 60 to 90 seconds or until you get a medium consistency and creaminess. Then use a spatula to scrape the side and the bottom of the bowl to check the consistency. If the advocaat ganache seems thick, it is done. If it seems medium soft, whip for 10 to 20 seconds more on medium-high speed until fluffy and thick. 
   
• Use immediately or store in an airtight container in the refrigerator for up to 3 to 5 days. It has a mousse-like consistency. To get it fluffy again, re-whip in your stand-mixer for 10 to 40 seconds on medium-high speed until fluffy consistency.
   
• This ganache is delicous. It´s thick, and it pipes perfectly onto your cakes or cupcakes; it is a great match with a chocolate cake.