Description
This smooth and luscious White Chocolate Ganache is perfect for drizzling, icing, or filling cakes and desserts. Made with rich white chocolate and heavy whipping cream, it offers a creamy texture and sweet flavor that sets beautifully when chilled, making it ideal for elegant cake decorations or a decadent glaze.
Ingredients
Scale
Ingredients
- 24 oz White Chocolate
- 8 oz Heavy Whipping Cream
Instructions
- Soften the chocolate: Microwave the white chocolate in a microwave-safe bowl for 1 minute to gently soften it without burning.
- Heat the cream: Bring the heavy whipping cream just to a simmer on the stovetop, being careful not to boil.
- Combine cream with chocolate: Pour the hot cream over the softened white chocolate ensuring the chocolate is fully covered. Let the mixture sit for 5 minutes to allow the chocolate to melt.
- Whisk gently: Whisk the mixture gently to combine the cream and chocolate into a smooth ganache, avoiding incorporating air for the best texture.
- For drips: Use the freshly made ganache immediately for cake drips, making sure the cake is very cold so the ganache sets quickly.
- To thicken: Pour the ganache into a shallow pan or dish and let it stiffen at room temperature. Stir until creamy before icing your cake. If the ganache becomes too firm, microwave for 10 seconds to soften, then stir to achieve the desired consistency.
Notes
- Ensure the white chocolate is good quality for a smoother ganache.
- Do not overheat the chocolate in the microwave to prevent burning or grainy texture.
- Whisk gently to avoid adding air bubbles, which can affect the smooth finish.
- Chill the cake well before applying ganache drips for quick setting.
- Ganache can be stored covered in the refrigerator for up to a week, reheat gently before use.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: No-Cook
- Cuisine: French
Keywords: White Chocolate Ganache, Cake Ganache, Ganache Recipe, White Chocolate Sauce, Dessert Glaze, Cake Drip
