Fail Proof White Chocolate Ganache

Yields: 3 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

Fail Proof White Chocolate Ganache

Fail Proof White Chocolate Ganache

Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This white chocolate ganache recipe is so easy. Pour hot cream over chocolate and whisk! This recipe will give you fail proof white chocolate ganache every time.

Ingredients

Firm Setting 2:1

  • 16 ounces (454 g) dark or semi-sweet chocolate
  • 8 ounces (227 g) heavy whipping cream
  • 1 teaspoons (1 tsp) fine salt
  • 1 teaspoon (1 tsp) vanilla extract or any other extract

Soft Ganache Frosting 1:1

  • 8 ounces (227 g) 60% high quality chocolate Such as callebaut - about $8/lb
  • 8 ounces (227 g) heavy whipping cream
  • 1 teaspoon (1 tsp) fine salt
  • 1 teaspoon (1 tsp) vanilla extract

White chocolate Ganache

  • 18 ounces (510 g) white chocolate
  • 6 ounces (170 g) heavy whipping cream
  • 1 ounces (1 tsp) fine sea salt

Instructions

    1. Weigh out your chocolate in a heat proof bowl
    2. Heat cream in a sauce pan until steam starts to rise from the surface but isn't boiling yet. 
    3. Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream and let it set for 5 minutes. 
    4. Add salt and vanilla and whisk everything together until it's smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
    5. If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache
    6. Ganache can be kept in the refrigerator for 1 week for frozen for up to 6 months. 

Notes

*Note* using a scale is recommended for accuracy and to ensure your ganache turns out.

Meet Jana

First thing you must know about me... I ♡ FOOD. I have been in an apron in the kitchen with my momma since I was knee-high to a grasshopper. I enjoy cooking..baking.. making smoothies.. doesn't matter!! I love every minute of it. It makes my heart do a little skip dee do, and call it a day. Now I'll go melt some chocola.

 

4 Comments

    1. Yes you can! Half-and-half permanently thins down ganache. It will thicken as it cools, but it will remain more pourable than a traditional ganache. If it becomes too thick, heat it gently or add a bit more half-and-half. Just keep the ratios for the half-and-half the same as you would for the whipping cream.

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