Consider a dessert that combines sweetness, creaminess, and an elegant touch. This is exactly what White Chocolate Ganache brings to the table: a work of art that embellishes and elevates your culinary creations.
White Chocolate GanacheCourse: Frostings and FillingsCuisine: FrenchDifficulty: Medium
Any Chocolate Ganache is a great alternative to Buttercream for coating/icing or decorating any sized cakes
900 g White chocolate Use Chocolate chips or Break the Chocolate into Small roughly same-sized pieces
300 ml Heavy Cream Use at least 35% fat
- Place Chocolate into the bowl
- Heat the cream over a low heat until just simmering ( Do not allow to boil)
- Pour the heated cream over the chocolate and gently stir (using a folding action) just enough to incorporate the cream and chocolate.
- Cover the bowl and let the Ganache sit for a minute or two for the chocolate to melt.
- Once all the chocolate has melted stir with the spatula until nice and smooth (If there are still small pieces of unmelted chocolate after a couple of minutes place the Glass bowl in the microwave for 10 seconds on low power or the metal bowl over a pan of simmering water stirring the ganache gently until the chocolate has melted DO NOT LET THE WATER TOUCH THE BOTTOM OF THE BOWL WHEN HEATING)
- Once the Ganache is nice and smooth, cover directly onto the mix with cling film to save it from forming a film on top and set aside to cool to room temperature
- White Chocolate has a much higher fat content than dark chocolate, therefore we use a higher ratio of Chocolate to cream to get the right consistency.The recipe I have used here would be enough to cover and fill a 9″ round or 8″ sqaure cake, for other sizes:
- 6-inch round or 5-inch square cake500 grams White chocoalte150 ml Heavy cream
- 7-inch round or 6-inch square650 grams White chocolate200 ml Heavy cream
- 8-inch round or 7-inch square775 grams white chocolate 250 ml Heavy cream
- 10-inch round or 9-inch square1200 grams White chocolate400 ml Heavy cream
- 12-inch round or 10-inch square1400 grams White chocolate500 ml Heavy cream
- Once the Ganache has cooled it may look a bit yellow in colour, but fear not, using a handheld electric whisk or a stand mixer, whisk the mixture until light and fluffy and turns a nice creamy colour ready for masking or piping.
Also Read: Creme Patissiere
White chocolate ganache carves a niche for itself in a world brimming with flavors – a realm where elegance meets indulgence. As you explore the world of ganache-making, take in the magic that happens when quality ingredients and creativity come together.
Q: Can I substitute chocolate chips for the chocolate bar?
Although chocolate chips can be used, a high-quality chocolate bar is recommended for best results.
Q: What if my ganache is too thick?
To thin the ganache, gradually add warm cream while stirring until it reaches the desired consistency.
Q: Can I make a vibrant ganache with colored white chocolate?
Yes, colored white chocolate can add a playful touch to your ganache, making your desserts more visually appealing.
Q: Is ganache appropriate for vegan desserts?
Yes, a vegan version can be made by replacing heavy cream with coconut cream and using dairy-free white chocolate.
Q: How long does ganache last?
Ganache can be stored in an airtight container in the refrigerator for up to two weeks. Before using, gently reheat.