White Chocolate Ganache Recipe with Fresh Cream
Are you looking for a simple and tasty filling or frosting for your desserts? Try making white chocolate ganache with this easy recipe.
Ingredients
- 370 gm white chocolate ( bar or chips )
- 120 ml fresh cream
- 1 tablespoon butter ( unsalted )
Instructions
- In a saucepan, heat the cream over medium-low heat.
- Warm the cream and stir it in a spatula. Be careful not to let it boil.
- Add a teaspoon of unsalted butter to the warm cream.
- Stir well until the butter melts, and mix well with the cream.
- Pour the hot cream mixture on the chocolate ( preferably high-quality whit chocolate ) and let it sit for two to three minutes or until chocolate melts completely.
- Stir the mixture gently with a whisk or spatula until the chocolate is fully melted and the ganache is smooth and glossy. This will create a perfect consistency for decorating the cake with drips.
- Allow the ganache to cool to room temperature. Cover with cling film. Let the cling film touch the surface of the ganache. Refrigerate for 1-2 hours until thickened to a spreadable consistency. Use the ganache to layer and frost cakes.
- To make a white chocolate ganache suitable for piping, transfer it to a mixing bowl and whisk it for 2-3 minutes.
- Scrape the ganache neatly with a spatula. And then fill it into a piping bag for decorating desserts like cakes and cupcakes.
Notes
If you require liquid ganache for drip cake then do not refrigerate or whip the ganache after melting on stove-top or microwave. Let it cool slightly and use for dripping the cake.
Nutrition
Serving: 100g ( cake piece )Calories: 2094.7kcalCarbohydrates: 219gProtein: 21.8gFat: 130.1gSaturated Fat: 79gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 36.6gTrans Fat: 0.5gCholesterol: 107.8mgSodium: 423mgPotassium: 1061.6mgFiber: 0.7gSugar: 218.3gVitamin A: 460.9IUVitamin C: 1.9mgCalcium: 739.7mgIron: 0.9mg
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