White Chocolate Ganache
Calories: 9
Adjust Servings Here: 12 servings
Description
Chocolate ganache is the most versatile frosting you can make; but, white chocolate can be trickier than regular chocolate. So, today, I share with you everything you need to know about making white chocolate ganache including a step-by-step video tutorial.
Ingredients
Makes enough to frost an 8-inch round or 7-inch square cake
Ganache Frosting
- 1.25 lbs (600 g) White chocolate
- 1 cup (240 ml) Whipping cream
Ganache for drip
- 1 cup (175 g) Chocolate
- 1 cups (238 g) Heavy cream
Instructions
Hot Cream Method
- Place chocolate in a heatproof bowl - and set aside. Heat heavy cream in a saucepan over medium heat and bring to a simmer but do not boil.
- Next, pour the hot cream mixture over the chocolate. Cover and let sit for a minute.
- Stir until smooth with a heatproof spatula then whisk.Pro tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, If you still have undissolved chocolate use a blender to blend to a smooth consistency.
Microwave Method
- Break the chocolate in a microwave-safe bowl. Pour heavy cream over the chocolate.
- Place the bowl in the microwave for a minute on high.
- Stir with a silicone spatula well until you have a smooth ganache. If necessary - continue to heat in the microwave at 30-sec intervals until you have a smooth mix.Pro tip - White chocolate melts easily. So, try to use the heat in the cream to melt the chocolate rather than heat it. Overheated white chocolate can separate easily.
Using Ganache
- Let the chocolate ganache cool to room temperature first.
- Glaze - You can use it in this liquid form as a glaze to pour over a cake such as a chocolate mousse cake.
- Drip - Fresh ganache that has just cooled to room temperature can be used to drizzle on cakes or as a drip.
- Frost - If you let it cool some more, it gets firm to peanut butter consistency. Once firm, you can use a spatula and frost a cake.
- Pipe - When cooled completely for a few hours, it will firm even more (or place in the fridge for 10 to 15 minutes). Now, you can place it in the piping bag and pipe some pretty swirls on cakes and cupcakes.
Storage
- Chocolate had a high content of fat and sugar. That is why ganache can actually stay at room temperature for hours and not get ruined.
- Make sure to cover it well with a plastic wrap on the surface of the ganache.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen