Can I use milk instead of cream for ganache?

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.

How do you stiffen white chocolate ganache?

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.

Does chocolate ganache harden at room temperature?

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).

Why is my ganache not setting?

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.

White Chocolate Ganache | Beyond Frosting

White Chocolate Ganache

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Author: Julianne Dell
Prep Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 1 cup
Category: Dessert
Method: Stovetop
Cuisine: American

Description

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.

Ingredients

12 ounces white chocolate, finely chopped
1/2 cup (4oz/120ml) heavy cream (or heavy whipping cream)

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Instructions

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.

Equipment

3qt Saucepan

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Notes

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.

Nutrition

Serving Size: 1 tablespoon
Calories: 132
Sugar: 12.4 g
Sodium: 2 mg
Fat: 8.8 g
Carbohydrates: 13.9 g
Fiber: 1.5 g
Protein: 1.7 g
Cholesterol: 8.4 mg

Find it online: https://beyondfrosting.com/white-chocolate-ganache/