How to Make White Chocolate Ganache

How to Make White Chocolate Ganache

Ganache is widely used in the field of pastry to decorate all kinds of desserts, from cakes to cookies and cupcakes. Ganache is a mixture of French origin, whose original recipe comprises equal parts of cream and dark chocolate. Making it at home is really simple and, if we wish, we can modify it to make different flavoured coverings. For example we can replace the dark chocolate for white chocolate, which will give the cake a more elegant touch. Do not miss this recipe and discover how to make white chocolate ganache.

Between 15 & 30 minutes low difficulty
Steps to follow:

Before starting to make white chocolate ganache you have to cut up the white chocolate bar. You don't need to crush it, you can break along the lines, so the pieces will all be the same size.


Now put the cream and chopped white chocolate in a glass bowl or medium saucepan and heat it with a bain marie. It is very important not to let it boil and that you stir the mixture constantly with a spatula or spoon.


Once the ingredients have been integrated, you will see that the result is similar to melted chocolate. If desired, you can add 60 grams of butter to add a touch of shine to your white chocolate ganache. Another option is to scent it with a liquor that you like or orange zest. Leave it to cool slightly, cover the bowl with clingfilm and put it in the refrigerator.



Depending on how you want to use your white chocolate ganache you must leave it for more or less time in the fridge. If what you want to do is to cover a cake with it, leave it for just enough time to get really cold but without allowing it to thicken, about 30 minutes. But if you want to use it as a frosting you should leave for two hours.


Depending on the use you want to make of your white chocolate ganache you must leave it for a certain amount of time in the fridge. If you want to cover a cake with fondant, leave it enough time so it cools down but without letting it thick, approximately 30 minutes. But if you want to use it as frosting you should wait for two hours.


If you're using the topping as frosting, take it out of the fridge after two hours. Take an electric beater or mixer and beat the ganache until it is the right consistency. The procedure is the same as that used for whipping cream, beat until mixture becomes thick enough that you can turn the bowl over without it dripping out.


Et voilà! You have your white chocolate ganache ready to decorate your favourite desserts. You see, the result is a delicious and the soft topping is perfect for all you chocolate lovers. Do not miss our Oreo cake recipe, which is fantastic topped with white chocolate ganache.


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