White Chocolate Ganache

White Chocolate Ganache

Silky white chocolate ganache made from just two ingredients, ready for glazing or whipping.

Total 2 hr 5 min Makes 16 oz Calories 145/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This glossy ganache comes together by melting white chocolate into warm cream, yielding a smooth mixture that can be poured as a glaze or chilled and whipped into a fluffy filling. It works well on cakes, tarts, and truffles, and the ratio of chocolate to cream can be adjusted for a thinner drip or a firmer frosting consistency.

Ingredients

  • 12 ounces white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Method

  1. Place the finely chopped white chocolate in a heatproof bowl.

  2. Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to steam and small bubbles form at the edges, 3 to 4 minutes. Do not let it boil.

  3. Pour the hot cream over the chopped white chocolate and let it sit undisturbed for 2 minutes to soften the chocolate.

  4. Whisk the cream and chocolate together slowly, starting from the center, until the mixture is smooth and glossy with no visible chocolate pieces.

  5. Whisk in the vanilla extract and sea salt until fully incorporated.

  6. For a pourable glaze, use the ganache while still warm and fluid. For a thicker frosting or filling, let the ganache cool at room temperature, then refrigerate until firm, about 2 hours, before whipping with a mixer until light and spreadable.

Rate this recipe

★ 3.4 (1)

White Chocolate Ganache

This glossy ganache comes together by melting white chocolate into warm cream, yielding a smooth mixture that can be poured as a glaze or chilled and whipped into a fluffy filling. It works well on cakes, tarts, and truffles, and the ratio of chocolate to cream can be adjusted for a thinner drip or a firmer frosting consistency.

2 hr 5 min 16 oz 145 cal

Ingredients

  • 12 ounces white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Method

  1. 1

    Place the finely chopped white chocolate in a heatproof bowl.

  2. 2

    Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to steam and small bubbles form at the edges, 3 to 4 minutes. Do not let it boil.

  3. 3

    Pour the hot cream over the chopped white chocolate and let it sit undisturbed for 2 minutes to soften the chocolate.

  4. 4

    Whisk the cream and chocolate together slowly, starting from the center, until the mixture is smooth and glossy with no visible chocolate pieces.

  5. 5

    Whisk in the vanilla extract and sea salt until fully incorporated.

  6. 6

    For a pourable glaze, use the ganache while still warm and fluid. For a thicker frosting or filling, let the ganache cool at room temperature, then refrigerate until firm, about 2 hours, before whipping with a mixer until light and spreadable.