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whitw chocolate ganache recipe

White Chocolate Ganche

Smooth ganache for every occasion and usage

Servings 2 cups
Author one sarcastic baker

Ingredients

Soft, good for drip cake, and glazing

  • 1 Cup Heavy cream (240ml)
  • 1 1/3 Cup Chopped W. chocolate (225 g)

Firm, for filling, and frosting

  • 1 Cup Heavy cream (240ml)
  • 3 1/3 Cups Chopped White chocolate (570g / 20oz)

Extra Firm for frosting layer cake and scuplting

  • 1 Cup Heavy cream (240ml)
  • 5 1/3 Cups Chopped w.c (900g / 32 oz)

Instructions

Using the microwave

  1. Place the chocolate in a large microwave-safe bowl and melt it.

  2. Bring the cream to a simmer, and pour it over the melted chocolate.

  3. Gently stir using a rubber spatula or a wooden spoon until smooth.

  4. Let sit at room temperature until cooled and set.

Using a double boiler

  1. Fill a medium or small saucepan with two inches of water and boil.

  2. Place the chocolate and heavy cream in a deep bowl, and place the bowl over the saucepan. Make sure the water does not reach the bowl.

  3. Gently stir until the chocolate is completely melted.

  4. Remove from heat and let cool and set.

Recipe Notes

  • Apply the drip over the cake before it is completely set.
  • To warm, place it over a double boiler, or heat a small amount in the microwave and mix it with the rest.
  • Store at room temperature for up to 48 hours or in the refrigerator for up to ten days.
  • To color, add the food coloring to the heavy cream or the ganache while it is warm.
  • Add flavor extract to the heavy cream.
  • Use a rubber spatula or a wooden spoon to mix; a whisk might incorporate too much air.
  • Gently tap the bowl before setting the time to release any trapped air.