Yields:
3 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
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
Weigh out your chocolate in a heat proof bowl
Heat cream in a sauce pan until steam starts to rise from the surface but isn't boiling yet.
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.
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.
If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache
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.
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.
Beth
I was wondering if I can use candy melts? Also~can I use whole milk instead of whipping cream?
Jana
Yes you can use candy melts and you can also use whole milk instead of the whipping cream but your ganache may be a little grainy.
Renae
I’m wondering if I could use half-n-half instead of whipping cream. Do you think that will work?
Jana
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.