Servings: cake
Homemade White chocolate ganache
Creamy and fluffy cake covering or filling. Choose exactly the color you need! Only your imagination sets the limits. Super simple and straightforward.
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.