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White chocolate ganache

White chocolate ganache in a bowl

White chocolate ganache

Name: White chocolate ganache
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 680ml
Ingredients: 450g good-quality white chocolate finely chopped; 275ml double cream

Helena Busiakiewicz

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Makes 680ml

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Top your cakes with a silky white chocolate ganache, or use it to make truffles. Be sure to use good-quality chocolate for the best results

Freezable

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Ingredients

Nutrition

Units:

MetricUS

450g good-quality white chocolate

finely chopped
275ml double cream

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Nutrition: Per serving (12)

kcal313
fat24g
saturates15g
carbs21g
sugars21g
fibre0g
protein3g
salt0.12g

Method

step 1

Put the white chocolate in a heatproof bowl. Warm the cream in a small saucepan over a medium heat until it steams and just begins to bubble, then pour it over the white chocolate and leave for 1 min.
step 2

For the silkiest ganache, use a hand blender to blend the cream and chocolate from the centre of the bowl outwards. (Keep the blender submerged to avoid adding air to the mixture.) If you don’t have a hand blender, whisking from the centre will also work. If you still have lumps of chocolate, gently warm the ganache in the microwave in 5-second bursts, stirring between each until smooth. Leave to cool slightly before using (it should be a spreadable consistency). If it sets too hard, gently warm in the microwave or in a heatproof bowl over simmering water. Will keep chilled for three days or in the freezer for up to a month.

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A star rating of 4.2 out of 5.6 ratings

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