White Chocolate Ganache Recipe

"Simple, versatile, and oh so, so delicious!"

Please read through my white chocolate ganache recipe first before starting.

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White Chocolate Ganache Recipe

Ingredients

Method

1. Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
2. Heat the cream in a small saucepan until just boiling.
3. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
4. Stir the ganache until smooth. If all the white chocolate has not melted then place the bowl in the microwave and heat for 30 seconds. Remove and stir until smooth.
5. Leave the white chocolate ganache to cool until it reaches the desired consistency.

   It's as simple as that!

To use it as a white chocolate sauce then leave it to cool till it slightly thickens. This consistency is also perfect to use the ganache as a glaze to coat a cake or for topping these white chocolate lemon tarts I made for this Mothers Day.

Don't panic if you get distracted and the ganache sets too hard. You can soften it in the microwave, 30 seconds on high should do it. Stir well before using.

The white chocolate ganache will keep for two weeks if stored in an air-tight container in the refrigerator.

You will need to leave it longer until it gets to a spreading consistency so that it can be used to fill a cake or for piping decorations.

When it is at this consistency give it a good beat by hand as if you are whipping cream.

This will make it easier to use and lighter in texture.

With a simple change to the balance between the chocolate and cream you will have a smooth and creamy white chocolate truffle recipe.

I show you how to make chocolate truffles and many ways to flavour them just like these white chocolate pistachio truffles.

Click here for my white chocolate truffle recipe.

IMPORTANT I should also add that if you are using this recipe as a reference for use when decorating fondant iced cakes like the ones I have in my Inspired By Michelle Cake Designs christening cakes designs, birthday cake designs, wedding cake designs etc then I usually three times the white chocolate to cream. This gives a firmer ganache to work with so for this quantity it would be 600g of white chocolate to 200ml of the cream.

I have more easy chocolate recipes for chocolate frostings, chocolate icings, chocolate buttercreams and more here.

Related Pages

• Chocolate Buttercream Icing
• Quick And Easy Chocolate Frosting Recipe
• Chocolate Cream Recipe
• Easy Chocolate Cake Icing
• Chocolate Glaze Recipe
• White Chocolate Ganache Recipe
• Delicious Chocolate Truffle Filling