Recipe for homemade white chocolate ganache
When it comes to chocolate, I certainly don’t discriminate! Dark, milk, or white, they all have their place in different situations.
– but when you need, for example, a grass-green chocolate ganache, it’s obvious that neither dark nor milk chocolate will be particularly helpful in that context.
Then, a white chocolate ganache needs to come into play!
Chocolate ganache can elevate many cakes because it simply tastes delightful with its rich, airy texture. Additionally, it can also add a significant visual appeal if the ganache is piped with various types of tips, as I did on this black magic layer cake not too long ago, or if it’s simply spread as a frosting on cakes or muffins.
Chocolate ganache can be made in all the colors of the rainbow, so only your imagination sets the limits.
This white chocolate ganache is colored with green paste food coloring, but of course, you can use any color you like. You can then use the chocolate ganache to cover a cake or use it as a lovely, airy cake filling.
Homemade White chocolate ganache
Equipment
- Cutting Board
- Pot
- Knife
- Whisk
Ingredients
- 200 gram Cream
- 200 gram White chocolate
- Paste Color as desired
Instructions
- Chop the chocolate into smaller pieces on a cutting board.
- Place the chopped chocolate in a bowl.
- Pour the cream into a saucepan.
- Place the saucepan on the stove and turn on the heat.
- Heat the cream to just below boiling point. Remember to stir the cream to prevent it from burning.
- Immediately pour the hot cream over the chopped white chocolate in the bowl.
- Let it sit for 2 minutes before stirring. Now stir the chocolate into the cream.
- Place plastic wrap on top of the ganache to prevent condensation from forming on the underside of the film.
- Refrigerate the ganache overnight or for at least 12 hours. Then remove the cooled ganache from the refrigerator.
- Whisk the cold mixture until the bowl can be turned upside down without the ganache slipping. Fold the desired color into the ganache.
- The ganache is now ready to use.