White chocolate ganache is an essential part of many cakes. This creamy and milky chocolate ganache makes a cake look very elegant when spread over it. Although white chocolate ganache is utterly delicious, the trickiest part of making white chocolate ganache is to maintain the right consistency so that it can be easily used in piping bags or for spreading over cake, without smudging it all over the place.
This recipe will definitely help you achieve the right consistency and the tips will provide you good ideas to manage your white chocolate ganache.
Preparation Time needed: 5-7 minutes
Cooking Time Needed: 8-10 minutes
1 wire whisk
1 small saucepan
1 sharp knife
1 medium sized saucepan
1 heat proof bowl
6 tablespoons of heavy cream
1 cup of white chocolate (chopped)
Method Of Preparation
1. Take out the bar of chocolate from your refrigerator just before you are ready to start the preparation for the white chocolate ganache. Because it will be easier for you to chop the chocolate when it stays firm and the wastage due to sticking to the chopping board will also be minimized. Unwrap the chocolate bar and then place it on your counter or chopping board. Chop the chocolate bar into squares and then chop up the chocolate squares roughly with the help of a sharp knife.
2. Once done, collect the chopped chocolates in a heat proof bowl and then set it aside. After that, fetch a saucepan and fill it up with enough water so that the water level comes up to fill half of the saucepan. Place the saucepan on the stove and light up the flame. Turn the knob and set the flame on high. Wait for the water to come to a slow boil. Once the water starts steaming, place the bowl of chocolates over the saucepan. Make sure that the base of the bowl should not touch the water level in the saucepan.
3. Stir the chocolate continuously in the pan to melt it quickly. Stir the chocolate until it melts completely. Once done, remove the bowl from the heat and then set it aside. Try to break any lumps you find in the melted chocolate to make it completely smooth. After that, take a small saucepan and place it on the stove. Set the flame on low and then pour the cream into the saucepan. Simmer the cream on low heat by stirring it constantly until it comes to a boil and then remove the saucepan from the heat.
4. After that, pour 2/3rd part of the hot cream into the bowl of melted chocolate and stir immediately to mix the melted white chocolate with the cream. Once incorporated, whisk the mixture until it turns very smooth, creamy and silky and then add a little bit of the remaining hot cream. Whisk the mixture until well incorporated and then add the remaining cream while whisking the ganache constantly. Once done, cool the ganache until it sets and thickens up. Once the ganache reaches the desired consistency, use it for coating cakes or for any other purposes.
1. White chocolate ganache can be stored for up to a week if you store it in air tight container.
2. Whip the ganache lightly to loosen a firmly set ganache as that will help you spread it more easily over cakes.
3. White chocolate ganache can be easily made a little loose if it sets to become too hard. Just pop it into a microwave and heat it on high for 30 seconds.