Can't figure out what is missing from your dessert? What do you need to take it from good to positively delectable? Simple. You need to add this sweet, white chocolate ganache filling.
White ganache, basically a chocolate gravy, can be used for cakes, drip cakes, cupcakes, truffles, or any delicious treat you make that you need to add a little gooey goodness to. Or, better yet, let it stand alone.
While you may want to eat it right out of the bowl, I recommend pairing it with strawberries, cubed cantaloupe or another bite-size fruit for dipping. The best part? It can be made in under half an hour, so it's an easy addition to your dinner party or family gathering when you have guests to impress.
Jump to:
What is White Chocolate Ganache?
It is simply a mixture of white chocolate and cream that can be used for dipping or as a sauce, glaze, icing or filling for pastries, cakes and more.
Ganache Ratio
- It is usually made with a ratio of 1:1, meaning equal parts chocolate and cream.
- For a pourable glaze, you will want to use a ratio of 1:2 (1 part chocolate and 2 parts cream) to make the ganache thinner.
- For a firmer ganache, use a ratio of 2:1 (2 parts chocolate and 1 part cream).
Ingredients
- white chocolate bar - Pick up a high quality chocolate bar for best results.
- heavy cream - The fat in heavy cream gives ganache a smooth, rich, and velvety texture. This is essential for creating that luxurious, glossy finish that ganache is known for!
- vanilla extract - Vanilla is added to enhance the flavor and balance the sweetness.
- strawberries - To serve (totally optional).
*Check recipe card for ingredient amounts.
How to Make White Chocolate Ganache
Step #1. Place Ingredients in Metal Bowl. Place the white chocolate, heavy cream and vanilla extract in a metal bowl.
Step #2. Melt. Place the bowl over a pot with simmering water (to melt using a double-boiler style) and mix until smooth and creamy.
Step #3. Remove From Heat. Remove from heat. Continue mixing until you get a silky texture.
Step #4. Use the Ganache. It is now ready to be used as desired.
Ways to Use it
- Serve as a dip with strawberries or other fresh fruits.
- Ganache can also be used as a cake, cupcake or macaron filling.
- Pour it over cakes, cookies, brownies, cupcakes, chocolate ice cream, mochi ice cream, waffles etc.
Joss' Tips
- If you're using the ganache for dipping, you can keep it warm in a fondue pot or mini food warmer/slow cooker.
- If you followed the recipe, your results should be smooth and tasty! However, wish it was a little whiter to complement your dessert or just look prettier with your plate of fruit? You can add a little food grade titanium dioxide to lighten it up. Be sure to utilize an appropriate ratio, so as not to change the consistency. Also, make sure you do not to go over the limit of 1% as per FDA guidelines.
- Another way to keep it whiter? Use clear vanilla extract.
Recipe FAQs
You can store leftover ganache in the fridge for up to two to three weeks.
You can also freeze it for one month. Make sure you thaw it in the fridge.
A whipped ganache and regular ganache use the same components but the whipped version incorporates a higher amount of liquid. Stabilizers like gelatin are used to help create and maintain an airy and fluffy texture.
It likely split. Use an immersion blender on high speed and blend until it comes together.
It won't completely harden like like a rock, but when it cools and sets it will have a stiffer, fudge-like consistency.
More Mouth-Watering Chocolate Recipes
If you tried this White Chocolate Ganache Recipe (For Drip Cakes & More) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
White Chocolate Ganache
Ingredients
- 1 white chocolate bar - chopped--6 ounces/175 grams
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- strawberries - to serve--optional for dipping
Instructions
- Place the white chocolate, heavy cream and vanilla extract in a metal bowl.
- Place the bowl over a pot with simmering water (to melt using a double-boiler style) and mix until smooth and creamy. Make sure to keep it at a gentle simmer so that you don't overcook the chocolate.
- Remove from heat. Continue mixing until you get a silky texture.
- Serve as a dip with strawberries or other fresh fruits. Ganache can also be used as a cake or macaron filling. Pour it over cakes, cookies, brownies, cupcakes, ice cream, waffles etc.
Equipment
Notes
- Dipping Tip: If you're using the ganache for dipping, you can keep it warm in a fondue pot or mini food warmer.
- Fridge Storage: You can store leftover ganache in the fridge for up to two to three weeks.
- Freezer Storage: You can also freeze it for one month. Make sure you thaw it in the fridge.
- Ganache Ratio:
- White chocolate ganache is usually made with a ratio of 1:1, meaning equal parts chocolate and cream.
- For a pourable glaze, you will want to use a ratio of 1:2 (1 part chocolate and 2 parts cream) to make the ganache thinner.
- For a firmer ganache, use a ratio of 2:1 (2 parts chocolate and 1 part cream).
- For a Whiter Ganache: You can add a little food grade titanium dioxide to lighten it up. Be sure to utilize an appropriate ratio, so as not to change the consistency. Also, make sure you do not to go over the limit of 1% as per FDA guidelines. Also, use clear vanilla extract.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Leave a Reply