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.
Weigh out white chocolate.
Add cream to bowl.
Heat 3 minutes/60 degrees/Speed 2.
Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.
If colouring, add gel food colouring. Mix 1 minutes/Speed 2.
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.
Cold right out of the fridge – great for icing!
White Chocolate Ganache
Print RecipeIngredients
- 350 grams thickened cream
- 450 grams white chocolate melts
- Optional: Gel food colouring
Instructions
METHOD (Thermomix):
Weigh out white chocolate and set aside.
Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.
Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.
If colouring, add gel food colouring. Mix 1 minutes/Speed 2.
METHOD (Stovetop):
Weigh out white chocolate and set aside.
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.
Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.
Add melts, a few at a time and stir until chocolate is all melted into the mixture.
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.
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?
Cool as in the fridge or room temp? It doesnt set hard, but it should set and not budge when dripped on a cold buttercream cake and the ganache being room temp. It is a very hot day in Sydney today so the weather also plays a factor with it setting, so try to do it in a cooler room or in between putting it back in the fridge. Good luck!