A ganache with panache: White Chocolate Ganache is simple to make and useful for so many sweet treats!
Ganache: that velvety, luxurious concoction which can be used as a frosting, decoration, or as the base for truffles. Its history is directly linked to the word “ganache” (pronounced “guh-nash”), which in French, means an “idiot” or “dummy”. The legend goes that a 19th-century chef’s apprentice accidentally poured hot cream over a bowl of chocolate bits in front of the great chef, who hollered at him “Ganache!!“. While the apprentice didn’t get his recipe right, the result of this accident was ganache, as we know it today.
Ganache is basically heated cream mixed with chocolate. Not surprisingly, there are three basic types of ganache: milk chocolate, dark chocolate, and white chocolate. The result, depending on how much cream you use, is either a pourable frosting or a stout filling. White chocolate ganache is especially versatile since you get the yummy chocolate flavor and can color the ganache whatever color you want, given the white base.
You will love this white chocolate ganache because it’s simple to make and contains no fancy or artificial ingredients. That means it tastes amazing! Additionally, it’s useful in so many ways: sturdy enough for frosting a cake, it can be thinned a bit to glaze a cake, or keep it thick to use as truffle filling. If you like the smoothness of fondant but not the taste or texture, ganache is a perfect substitute: you get the smooth finish but a much better, chocolatey taste.
White Chocolate Basics…
Even though they’re all chocolate, white chocolate is fundamentally different than dark or milk chocolate. White chocolate mainly consists of sugar, cocoa butter, and milk solids. Unlike dark or milk chocolate, it does not contain cocoa solids. This means white chocolate can seize up or become lumpier more easily. Not a great quality if you’re trying to make a smooth frosting! One of the ways to avoid any problems in texture is to buy quality white chocolate. A good choice that’s available nationally is Ghirardelli. Go ahead and spring for a good quality white chocolate – you won’t regret it!
FAQs & Tips
How to Make Ahead and Store?
Fortunately, you can make white chocolate ganache ahead of time and store it in the refrigerator. First, let the ganache cool completely. Place a piece of plastic wrap on top and make sure it’s touching the top surface. Doing so will prevent any grittiness from forming on the top. You can store the ganache like this for up to 2 weeks. When you’re ready to use, you just need to microwave it in 10-second intervals, stirring after each time in the microwave. Once it’s the consistency you want, you’re good to go!
Chop, Then Chop Again.
As you chop the white chocolate, go for uniform, small pieces of chocolate. Why? Doing so will make the melting more consistent and easier. Aim for pieces of chocolate similar to pieces of Tic Tac candies, and as much as possible, keep them as uniform as you can. If you leave the pieces too big, it takes too long to melt. If you leave some pieces big and some small, the melting will be uneven and it’s no fun to try to get the lumps of unmelted chocolate out as the cream rapidly cools.
Why Did the Cream Burn?
In Step 2, you need to stay right with the cream as it heats up. Using a whisk, stir nearly constantly until the liquid heats to a gentle simmer with little bubbles. If you don’t, you run a real danger of scalding or burning the cream – it usually happens on the bottom of the pan. If you do burn it on the first time, let the pan cool, scrub it out, and start over with fresh cream.
Serving Suggestions
White chocolate ganache is perfect for a drip cake of any size – such as this Chocolate Cake with Chocolate Buttercream Frosting. Alternately, this ganache is perfect for smaller baked goods: think mini bundt cakes, donuts, or even cupcakes. For instance, it makes a sweet topping for these adorable Easy Pink Cupcakes. These cupcakes look great at a spring shower or birthday party.
White Chocolate Ganache
Ingredients
- 1 cup white chocolate finely chopped
- 1/3 cup heavy cream
Instructions
- Place the finely chopped white chocolate into a heat-resistant bowl.
- Heat the heavy cream in a small saucepan over medium-high heat until it just begins to simmer, with small bubbles forming around the edge.
- Pour the hot cream over the chopped white chocolate, ensuring all the chocolate is covered.
- Let the mixture sit for a minute to allow the chocolate to soften, then whisk until the ganache is smooth and all the chocolate has melted.
- Allow the ganache to cool at room temperature until it reaches a slightly warm, pourable consistency, suitable for dripping on cakes.
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