White Chocolate Ganache Recipe
Servings: 24 servings
Yields: 1 cup of ganache
Calories: 1614kcal
Perfect your white chocolate ganache by choosing the right white chocolate, understanding the proper ratio for the desired consistency, and more.
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Ingredients
- 8 oz (227 g) 29% white chocolate Note 1
- 4 oz (113 g) heavy whipping cream
Instructions
- In a microwave-safe bowl, melt white chocolate in a microwave. (Or you can use a double boiler.) For the microwave, set it for 1 minute at 50% power (for 1000watt microwave!).
- Stir well and put it back for 15-30 seconds at 50% power, depending on the consistency. (If it looks pretty solid, put it for 30 sec, and if it started melting - for 15 sec.)
- Then stir well and put it back for another 15 seconds at 50% power, if needed, or until the chocolate is completely melted, stirring well every 15 seconds.
- Place the cream in a small saucepan.
- Warm it up over medium heat until you see small bubbles around the edges. No need to scald/boil it.
- Add 1/3 of cream into melted chocolate and stir gently with a spatula, or a whisk. It'll look grainy and seized, but don't worry.
- Stir in another 1/3 of cream and mix until almost smooth. Then add the last of cream and it should turn silky smooth.
- Optional, but highly recommended: Blend the ganache with an immersion blender for 30 seconds. This creates better emulsion and smoother ganache!
- Transfer the ganache into a flat container, or a baking pan (it helps to set the ganache quickly!).
- Cover with plastic wrap, touching the entire surface of the ganache to prevent any skin forming.
- Refrigerate for at least 5 hours, or overnight, to thicken and stabilize the ganache. After the chilling time, ganache should be nice and thick, and hold its shape when piped.
- Stir the ganache with a rubber spatula to soften it and restore the shine.
Notes
Note 1: The ingredient ratio in this recipe is to make a thick, peanut butter consistency ganache filling using white chocolate with 29% of cocoa butter.
It's crucial to choose the right type of white chocolate. Not all white chocolate made equally. Some white chocolate contains higher amount of cocoa butter, and some has less. If your white chocolate doesn't specify this information, assume it has around 20%. In that case, use 3:1 ratio of chocolate to heavy cream. In other words, 6oz Ghirardelli white chocolate bar + 2oz heavy cream. Read the post above for more details.
Storing Tip:
- You can store ganache in an airtight container at room temperature for up to 2 days.
- Refrigerate it in airtight container for up to a week.
- Ganache also freezes well. Freeze the ganache in an airtight container for up to 3 months.
- To thaw, transfer it into the fridge for overnight. Then bring it to room temperature. If needed, microwave it in 15-second increments at 50% power, stirring after every 15 seconds. Be careful not to overheat the ganache, or it'll separate.
- You can store ganache in an airtight container at room temperature for up to 2 days.
- Refrigerate it in airtight container for up to a week.
- Ganache also freezes well. Freeze the ganache in an airtight container for up to 3 months.
- To thaw, transfer it into the fridge for overnight. Then bring it to room temperature. If needed, microwave it in 15-second increments at 50% power, stirring after every 15 seconds. Be careful not to overheat the ganache, or it'll separate.
Nutrition
Calories: 1614kcal
Carbohydrates: 138g
Protein: 16g
Fat: 115g
Sugar: 134g
Sodium: 247mg
