Description
White chocolate ganache made with a simple 2 ingredient base for a smooth, glossy, and versatile texture perfect for drip cakes, glazing, or as a base for frosting.
Ingredients
- 250 g (8.8 oz / 1 ½ cups) white chocolate, finely chopped
- 250 ml (8.5 oz / 1 cup) heavy cream
Instructions
- Place the finely chopped white chocolate in a heatproof bowl
- Heat the cream until hot and just steaming, not boiling
- Pour the hot cream over the chocolate and let sit for 1 minute
- Stir from the center until the ganache becomes smooth and fully emulsified
- Blend with an immersion blender if needed for a smoother texture
- Let the ganache cool at room temperature until it reaches the desired consistency
- Use warm for drip or glaze, or let it thicken for filling or frosting base
Equipment
Buy Now → Notes
Storage: Store in the fridge for up to 5 days and reheat gently before using
Tips
- Use good quality white chocolate for best results
- Do not boil the cream to avoid breaking the ganache
- Mix from the center for a smooth emulsion
- Use a hand blender to fix texture if needed
- Adjust consistency by cooling or reheating slightly
- Prep Time: 3 minutes
- Category: Ganache
- Cuisine: American