White Chocolate Ganache Recipe

Introduction

White chocolate ganache is a smooth, creamy mixture perfect for glazing cakes, filling pastries, or enjoying as a decadent spread. Made from just white chocolate and cream, it’s simple to prepare yet luxuriously rich.

Ingredients

• 450g good-quality white chocolate, finely chopped
• 275ml double cream

Instructions

1. Step 1: Place the finely chopped white chocolate in a heatproof bowl.
2. Step 2: Warm the double cream in a small saucepan over medium heat until it steams and just starts to bubble.
3. Step 3: Pour the hot cream over the white chocolate and let it sit for 1 minute to soften the chocolate.
4. Step 4: For the silkiest ganache, use a hand blender to blend the cream and chocolate from the center outwards, keeping the blender submerged to avoid air bubbles. If you don’t have a hand blender, whisk gently from the center until smooth.
5. Step 5: If lumps remain, warm the ganache in the microwave in 5-second bursts, stirring between each until smooth.
6. Step 6: Allow the ganache to cool slightly until it reaches a spreadable consistency before using. If it becomes too hard, gently warm again as needed.

Tips & Variations

• Use high-quality white chocolate for the best flavor and smooth texture.
• To avoid lumps, ensure the cream is hot enough before pouring over chocolate but not boiling.
• Add a splash of vanilla extract or a pinch of salt to enhance the flavor.
• For a flavored ganache, infuse the cream with herbs or spices before combining with chocolate.

Storage

Store white chocolate ganache chilled in an airtight container for up to three days. For longer storage, freeze it for up to one month. To reheat, gently warm the ganache in short bursts in the microwave or over simmering water until it softens to a spreadable consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or regular cream instead of double cream?

Double cream is best for a rich and stable ganache; using milk or lower-fat cream may result in a thinner, less glossy texture.

What can I do if my ganache is grainy or lumpy?

Warm it gently in short bursts and stir until smooth. Using a hand blender helps achieve a silky texture. Also, be sure not to overheat the cream or chocolate.

White Chocolate Ganache Recipe

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★★★★★

4.9 from 52 reviews

• Author: Ethan
• Total Time: 10 minutes
• Yield: Enough to cover or fill a medium cake (approximately 2 cups ganache)
• Diet: Vegetarian

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Description

This white chocolate ganache recipe combines smooth, rich white chocolate with creamy double cream to create a luxuriously silky and spreadable confection. Perfect for frosting cakes, filling pastries, or as a decadent dessert topping, this ganache is easy to prepare with simple ingredients and minimal steps.

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Ingredients

Scale 1x2x3x

Ganache

• 450g good-quality white chocolate, finely chopped
• 275ml double cream

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Instructions

1. Prepare the chocolate: Place the finely chopped white chocolate in a heatproof bowl to ensure even melting once the cream is added.
2. Heat the cream: Warm the double cream in a small saucepan over medium heat until it steams and just starts to bubble around the edges, being careful not to boil it.
3. Combine cream and chocolate: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute to soften the chocolate.
4. Blend for smoothness: Use a hand blender to blend the mixture from the center of the bowl outwards, keeping the blender submerged to avoid incorporating air. If you don’t have a hand blender, whisk gently from the center until smooth.
5. Remove lumps if needed: If lumps remain, warm the ganache gently in the microwave in 5-second bursts, stirring between each, until smooth.
6. Cool to useable consistency: Allow the ganache to cool slightly until it reaches a spreadable consistency before using.
7. Adjust consistency if too firm: If the ganache sets too hard, gently warm in the microwave or in a heatproof bowl over simmering water to soften it again.
8. Storage: Store chilled for up to three days, or freeze for up to one month for longer preservation.

Notes

• Use good-quality white chocolate for the best flavor and texture.
• Keep the hand blender submerged to avoid incorporating air and achieve a silky smooth ganache.
• If you don’t have a hand blender, whisking works but may not produce as smooth a texture.
• Warming the ganache gradually helps to remove lumps without overheating or seizing the chocolate.
• Store ganache in an airtight container in the fridge or freezer to maintain freshness.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Keywords: white chocolate ganache, white chocolate frosting, dessert ganache, cake frosting, easy ganache recipe, creamy chocolate topping