Baking/ Cake/ Chocolate

White Chocolate Ganache

This is perfect for drip cakes, on cakes as an icing glaze, drizzling for desserts, or for dipping strawberries into!

For drip cakes, I use my Perfect Buttercream icing, refrigerate the cake, then use this ganache to drip off the sides of the cake.

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Weigh out white chocolate.

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Add cream to bowl.

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Heat 3 minutes/60 degrees/Speed 2.

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Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

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If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

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Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using.

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Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set.

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Cold right out of the fridge – great for icing!

White Chocolate Ganache

Print Recipe

Ingredients

  • 350 grams thickened cream
  • 450 grams white chocolate melts
  • Optional: Gel food colouring

Instructions

1

METHOD (Thermomix):

2

Weigh out white chocolate and set aside.

3

Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.

4

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

5

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

6

METHOD (Stovetop):

7

Weigh out white chocolate and set aside.

8

Fill a small saucepan with 1-2 inches water, heat on low to medium heat and sit a medium sized glass/metal bowl in the saucepan.

9

Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.

10

Add melts, a few at a time and stir until chocolate is all melted into the mixture.

11

If colouring, add gel food colouring and mix until combined.

Notes

*DRIP CAKES: Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using. Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set. **ICING: Chill in fridge until thickened and spread on your cake/cupcakes. ***This can be premade and left in the fridge before use. Heat up in the microwave (or back in the Thermomix or stovetop) for a thinner consistency.

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2 Comments on "White Chocolate Ganache"

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Sooz
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I made this white chocolate ganache and although it tastes good it did not set – still too funny when cool to pour. What could cause that?

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