Making a white chocolate ganache is a bit trickier to make compared to a dark or milk chocolate ganache. This due to the white chocolate having no cocoa fats, so the ratio of cream to chocolate has to altered to make the ganache set.
Ingredients:
White Chocolate Ganache:
200g White Chocolate
100ml Double Cream
1. Pour the double cream into a pan. Place the pan on the hob and heat until the cream starts to simmer.
2. Break the white chocolate in small pieces and place in a bowl.
3. Once the cream is simmering, pour the cream over the white chocolate and leave for 2 minutes.
4. Mix the chocolate and cream together until fully incorporated.
5. Place the ganache in the fridge for 1-2 hours to allow the ganache to set.
White Chocolate and Strawberry Ganache
Strawberries and white chocolate is a great flavour pairing. This recipe is the best filling I have found for strawberry macarons.
Ingredients:
White Chocolate and Strawberry Ganache:
200g White Chocolate
50ml Double Cream
50g Strawberry Puree
1. Pour the double cream and strawberry puree into a pan. Place the pan on the hob and heat until the cream starts to simmer.
2. Break the white chocolate in small pieces and place in a bowl.
3. Once the cream is simmering, pour the cream and strawberry puree over the white chocolate and leave for 2 minutes.
4. Mix the chocolate and cream together until fully incorporated.
5. Place the ganache in the fridge for 2-3 hours to allow the ganache to set.
Whipped White Chocolate Ganache Frosting
Coating a cake with white chocolate ganache is a lot harder than coating a cake with dark/milk chocolate ganache, as white chocolate ganache is unstable. Some recipes I have seen folded whipped cream into the ganache however; I find that this dilutes the subtle flavour of the white chocolate. This recipe should be enough to coat a cake.
Ingredients:
Whipped White Chocolate Ganache Frosting:
600g White Chocolate
300ml Double Cream
1. Pour the double cream into a pan. Place the pan on the hob and heat until the cream starts to simmer.
2. Break the white chocolate in small pieces and place in a bowl.
3. Once the cream is simmering, pour the cream over the white chocolate and leave for 2 minutes.
4. Mix the chocolate and cream together until fully incorporated.
5. Let the ganache to cool till the ganache is cool.
6. Pour the ganache into a large mixing bowl and using a stand mixer whip the ganache with a whisk attachment.
7. Whisk the ganache for 10 minutes. While the ganache is being whipped, air is being incorporated into the ganache. The air in the ganache also starts to makes the white chocolate ganache to become whiter in colour.
8. Stop whipping the ganache till the ganache triples in volume. Leave in the fridge to cool.
9. Once the ganache reaches a spreadable consistency the ganache is ready to coat a cake or pipe.