White Chocolate Ganache | Easy Foolproof Method
Smooth white chocolate ganache for filling, frosting, and coating. Easy two ingredients method.
Servings 2 cups (up to 4)
Ingredients
Soft, good for drip cake, and glazing
- 1 Cup Heavy cream (240ml)
- 1 1/3 Cup Chopped White 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 white chocolate (900g / 32 oz)
Instructions
Using the microwave
- Place the chocolate in a large microwave-safe bowl and melt it. Or place the bowl over a pan with simmering water. Make sure the water does not touch the bowl.
- Bring the cream to a simmer, and pour it over the melted chocolate.
- Gently stir using a rubber spatula or a wooden spoon until smooth.
- Let sit at room temperature until cooled and set.
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.