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Chop the chocolate. Finely chop the white chocolate and place it into a large bowl.
Heat and infuse the cream. Pour ½ cup of cream into a 1-quart stainless steel saucepan with the scraped vanilla bean seeds and place the saucepan over medium heat. Watch it as it comes to a simmer.
Make the ganache. Once the cream is simmering, immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and silky. Let it cool for 5 minutes and then pour in the remaining 1 cup of cold cream while whisking until combined.
Chill the ganache. Cover the bowl and place it in the fridge for minimum 4 hours or overnight until completely cold.
Whip it until thick and fluffy. Once thoroughly chilled, add the vanilla extract and beat with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed until thick, airy, fluffy and stiff.