Quick Description:
White Chocolate Ganache is a rich, silky mixture made from just two ingredients: white chocolate and cream. When prepared correctly, it creates a smooth, glossy ganache that can be used as a pourable glaze, spreadable frosting, creamy filling, or truffle base. Mastering the ratio is the key to perfect texture every time.
Servings and Timing:
- Yield: About 1¼ cups ganache
- Prep Time: 5 minutes
- Heat & Rest Time: 5 minutes
- Total Time: 10 minutes
Ingredients List (Basic Recipe):
- 200 g (7 oz) white chocolate, finely chopped
- 100 ml (⅓–½ cup) heavy cream, hot but not boiling
Standard Ratio:
-
2 parts white chocolate : 1 part cream
Ideal for frosting and fillings.
Instructions:
1. Chop the Chocolate
Finely chop the white chocolate and place it in a clean, heatproof bowl.
Smaller pieces melt more evenly and reduce the risk of splitting.
2. Heat the Cream
Heat the heavy cream until hot and just beginning to steam.
Do not boil, as boiling can cause white chocolate to separate.
3. Combine
Pour the hot cream evenly over the chopped white chocolate.
Let it sit undisturbed for 2–3 minutes to allow gentle melting.
4. Stir Gently
Using a spatula, stir slowly from the center outward until fully smooth, glossy, and emulsified.
Avoid whisking or aggressive stirring.
5. Cool to Desired Consistency
Allow the ganache to cool depending on how you plan to use it.
Consistency Guide (Very Important):
| Use | Ratio (Cream : Chocolate) | Texture |
|---|---|---|
| Drip / glaze | 1 : 2 | Thin, pourable |
| Frosting / filling | 1 : 2.5–3 | Thick, spreadable |
| Truffles | 1 : 3–4 | Firm, scoopable |
Additional Notes:
- White chocolate is sensitive to heat. Low and slow is essential.
- If ganache separates, gently warm and stir or add 1 teaspoon warm cream to re-emulsify.
- Always use real white chocolate with cocoa butter, not compound coating.
Dietary Info (per 2 tablespoons, approximate):
- Calories: ~120 kcal
- Protein: ~1g
- Carbohydrates: ~10g
- Fat: ~9g
- Sugar: ~9g
- Fiber: 0g
(Nutrition varies by brand of chocolate and cream.)
Brief Introduction:
White chocolate ganache is often misunderstood because it behaves differently from dark chocolate. With the correct ratio and gentle handling, it becomes a luxurious, stable ganache that elevates cakes, cupcakes, desserts, and confections.
Step-by-Step Technique Guide:
- Chop chocolate finely.
- Heat cream until steaming, not boiling.
- Pour cream over chocolate and rest.
- Stir gently until smooth.
- Cool to desired thickness.
Ingredient Details & Substitution Tips:
- White Chocolate: Must contain cocoa butter for proper emulsification.
- Heavy Cream: Full-fat cream (35–36%) works best.
- Flavor Add-Ins: Vanilla bean, citrus zest, or liqueurs can be added once smooth.
Recipe Variations & Uses:
- Whipped white chocolate ganache for frosting
- Drip cakes and glazed desserts
- Macaron fillings
- Truffles and bonbons
- Layer cake fillings
Storage & Make-Ahead Information:
- Room Temperature: Up to 1 day (cool environment)
- Refrigeration: Up to 5 days, covered
- Freezing: Up to 2 months; thaw slowly in fridge
- Reheating: Warm gently over a water bath or in short microwave bursts
Frequently Asked Questions (FAQs):
Q: Why did my ganache split?
Usually from overheating or stirring too aggressively.
Q: Can I use milk instead of cream?
No. Milk does not contain enough fat for stable ganache.
Q: Can I color white chocolate ganache?
Yes, but only with oil-based or powdered food coloring.
Q: Can I whip white chocolate ganache?
Yes, once fully chilled and set, it can be whipped into a frosting.
Optional Professional Tip:
White chocolate ganache thickens more as it cools than dark chocolate. Always wait before adjusting consistency.
