White Chocolate Ganache
Description
White chocolate ganache is a cream made from white chocolate, widely used in cake design as a coating, filling, or decoration for all kinds of desserts.
This is an alternative version of dark chocolate ganache and, thanks to its simple preparation, it’s easier to handle than many other creams such as buttercream. You only need a few steps and two main ingredients — cream and white chocolate — plus a touch of honey to make it even creamier. You can also flavor it to your liking with citrus zest, vanilla, coffee, caramel, or fruit purées.
With its thick consistency and the help of a piping bag, it’s perfect for creating impressive decorations and serving a visually stunning yet easy-to-make dessert. Let’s take a look at the recipe and some tips for preparing it.
Ingredients
to recalculate the ingredient amounts
- Arborea UHT whipping cream 320 ml
- White Chocolate 200 g
- Acacia honey 16 g
Instructions
- 1 Preparing your white chocolate ganache is simple. Finely chop the white chocolate and place it in a heatproof bowl suitable for a bain-marie (double boiler). Set the bowl over a pot of simmering water on moderate heat, making sure no water gets into the chocolate. Stir the chocolate gently with a hand whisk as it melts.
- 2 Heat 150 g of cream together with the honey, and once the honey has dissolved, pour the mixture into the almost-melted chocolate. Continue stirring with a whisk until the emulsion becomes smooth. Let it cool slightly, then check the temperature with a kitchen thermometer. When it reaches about 40 °C (104 °F), add the remaining cold cream all at once.
- 3 When the mixture is smooth and well combined, transfer it to a container, let it cool slightly, and cover it with plastic wrap. Place it in the refrigerator for at least 4 hours — ideally overnight.
- 4 Whip your ganache with an electric mixer until it becomes soft and fluffy. At this point, your white chocolate ganache is ready to use. One idea is to use it as a decoration for a custard tart topped with crushed almonds.
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