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Learn how to make velvety white chocolate ganache with this easy step-by-step tutorial. Indulgent homemade ganache is perfect for making truffles, filling cupcakes, and frosting.
TABLE OF CONTENTS
- Quick and Easy White Chocolate Ganache
- Why You’ll Love This White Chocolate Ganache Recipe
- What You’ll Need
- The Basic Formula for White Chocolate Ganache
- How to Make White Chocolate Ganache
- Recipe Tips
- Frequently Asked Questions
- Ways to Use White Chocolate Ganache
- How to Store
- More Frosting Recipes to Try
- Get the Recipe
Quick and Easy White Chocolate Ganache
There’s something luxurious about the way white chocolate melts away in your mouth, isn’t there? Buttery, milky white chocolate ganache always conjures up ideas of gourmet desserts and decadent chocolate truffles.
Making homemade white chocolate ganache couldn’t be easier. After today, you’re going to be melting chocolate like a pro! This step-by-step guide to white ganache includes how to make it, how to use it, and all the tips and details you need to know.
Why You’ll Love This White Chocolate Ganache Recipe
- Two ingredients. All you need is quality white chocolate and heavy cream.
- Easy method. You don’t need a double boiler or fancy equipment to make perfect white chocolate ganache at home. Just a bowl and a saucepan!
- Elevate your desserts. Silky chocolate ganache is a simple addition that brings a little somethin’-somethin’ to any dessert, from cakes to chocolate truffles. It’s luxury, made easy!
What You’ll Need
Just like a traditional chocolate ganache, this recipe calls for only 2 ingredients. I’ve included some quick notes here. Don’t forget to scroll to the recipe card below the post for the full amounts and recipe details.
- White Chocolate – I recommend high-quality white chocolate bars, like the kind from Lindt or Ghirardelli or go for something really nice like Callebaut. White chocolate chips will also work, though the end result won’t be as smooth.
- Heavy Cream – Full-fat heavy whipping cream will yield the silkiest ganache.
- Heatproof Bowl – Since you’ll be pouring simmering cream into the bowl, make sure it’s heatproof to avoid cracking.
- Saucepan – For warming the cream on the stovetop.
What’s the Difference Between White Chocolate and Regular Chocolate?
Unlike regular chocolate, white chocolate doesn’t contain any cocoa solids. Most white chocolate is made from three main ingredients: sugar, milk, and cocoa butter (but no cocoa powder). Some would argue that white chocolate isn’t technically chocolate at all, yet we love it nonetheless.
However, these differences mean that the ratio of chocolate to cream is different in white chocolate ganache compared to regular chocolate ganache. See below.
The Basic Formula for White Chocolate Ganache
White chocolate requires different ratios than a traditional chocolate ganache. I’ve found that the best “formula” is 3:1, or 3 parts chopped white chocolate to 1 part hot heavy cream. This creates a smooth, pourable ganache that still sets up nicely.
How to Make White Chocolate Ganache
Now that you’re briefed in ratios and ready to go, let’s take a look at the easy step-by-step to make white chocolate ganache:
- Chop the chocolate. First, finely chop your white chocolate and place it in a heatproof bowl.
- Heat the cream. Next, heat the heavy cream on the stovetop until it reaches a simmer.
- Combine. Pour the hot cream over the chopped chocolate until everything is covered. Cover the bowl with plastic wrap and leave it to sit for 5 minutes.
- Stir. Whisk the ganache until it’s completely melted. It’s ready to use!
I’ve done plenty of testing when developing my ganache recipes, so you don’t have to! These are some of the top tips I picked up along the way:
- Use high-quality white chocolate. Chocolate ganache is only as good as the chocolate you use to make it. Good-quality white chocolate bars melt more smoothly than chocolate chips, and there’s less color variation.
- Use a clean, dry bowl. Make sure that the bowl you’re using to make your ganache is completely dry. Any traces of moisture or water can cause the melted white chocolate to seize (see my guide on how to melt chocolate for more details).
- Melt the chocolate completely. After 5 minutes of resting in the hot cream, most of the chocolate pieces should be softened enough to become smooth when stirred. If necessary, you can pop the bowl into the microwave for 15 seconds to help any remaining chocolate melt down fully.
- Don’t overheat! This is key whether you’re making homemade ganache or melting chocolate in general. Be sure to heat the chocolate slowly and stir often. Overheating chocolate can cause it to seize and become unusable.
- Add coloring. You’ll want to use oil-based candy coloring, like the kind from Color Mill. Do not use water-based gel colors (like the kind you’d use to color buttercream), as they can cause seizing due to the water content.
Frequently Asked Questions
Yes, milk is the next best option if you need to replace the heavy cream in this ganache recipe. If you’d like a richer ganache, try stirring a tablespoon of butter into the milk as it heats.
To help chocolate ganache set up faster, place it in the fridge or freezer for 30 minutes to 1 hour. This comes in handy if you’re using your ganache to make truffles, or similar, and need to speed up the setting process. Before doing so, let the ganache cool for at least 20 minutes.
Yes, white chocolate ganache should eventually stiffen up at room temperature, but does to go back to a completely solid state. Depending on the chocolate you’re using, this can take anywhere from a few hours to overnight. The fridge or freezer can help speed up the process (see above).
If your ganache is runny and struggling to set, there’s a chance that you used too much cream. Be sure to measure your ingredients correctly! You can try to fix runny ganache by adding more chopped white chocolate and microwaving for 10-15 seconds before stirring.
Ways to Use White Chocolate Ganache
Ganache is the perfect way to add a little extra indulgence to so many desserts, from cupcakes to cookies, and you can even use it to make truffles! These are some of my favorite ways to use it:
- Cakes – Make a vanilla variation of a drip cake with vanilla cake topped with pourable white chocolate ganache.
- Cupcakes –Try a version of chocolate ganache cupcakes filled with white chocolate and frosted with vanilla frosting.
- Cookies – Use this ganache as a filling for chocolate thumbprint cookies. The white chocolate is perfect for topping with sprinkles for the holidays!
- Truffles – Let the ganache cool and shape it into balls to make chocolate truffles. Or, use the melted white chocolate to dip Oreo truffles!
- Frosting – Give the finished ganache an extra whip for a variation of whipped ganache frosting. Keep in mind you need to pipe the whipped ganache immediately before it becomes too stiff.
How to Store
- To Store. This ganache will keep at room temperature for up to 2 days, or in the fridge for up to 5 days. Store the ganache in an airtight container, with a piece of plastic wrap pressed directly onto the chocolate. This prevents a crust from forming.
- Freeze. Wait until the ganache has cooled completely, and then store it airtight in the freezer for up to 1 month. Take it out to thaw first in the fridge, and then at room temperature before you use it.
More Frosting Recipes to Try
- Cream Cheese Whipped Cream
- Rainbow Chip Frosting
- Pastry Cream
- Brown Butter Frosting
- Marshmallow Frosting
This is an easy step-by-step tutorial on how to make velvety white chocolate ganache! All it takes is two ingredients, a bowl, and the right ratio.
- 12 ounces white chocolate, finely chopped
- 1/2 cup (4oz/120ml) heavy cream (or heavy whipping cream)
- Chop a chocolate bar into small pieces, and place it in a medium-sized heat-proof bowl.
- Heat the heavy cream in a small saucepan over low heat until gently simmering, stirring occasionally to prevent burning. Pour over the chopped chocolate, covering it completely. Place a piece of plastic wrap over top and allow it to sit, untouched, for about 5 minutes.
- Stir the mixture until the chocolate is completely melted and smooth. Use immediately or cool to room temperature.
- Use high-quality chocolate for the ganache. I prefer chocolate bars, as they melt easier and more smoothly than chocolate chips. You’ll also notice that different brands of chocolate chips may have color variations.
- If you find the chocolate is not fully melted, pop it into the microwave for only 15 seconds to add a touch of heat to the bowl. However, whenever possible, avoid microwaving a finishing ganache.
- Color white chocolate ganache using oil-based candy coloring like Color Mill. Water-based gel colors traditionally used for coloring buttercream can cause the chocolate to seize.
- Category: Dessert
- Method: Stovetop
- Cuisine: American