White chocolate ganache sounds elegant and fancy but don’t be fooled- like a traditional ganache, this one is so easy to make! Two simple ingredients transforms this luxurious treat which creates a beautiful glaze for decorating cakes and cupcakes, and a lovely way to fancy up fruit or cookies.
Our favorite way to enjoy this white chocolate ganache is on top of our white chocolate cake! It makes an elegant (and tasty) drip design that gives the cake a beautiful, professional look.
Plus, it’s topped with a sweet buttercream and features a fluffy white chocolate mousse filling between the firm cake layers. If you love white chocolate, this is your dream dessert!
What is Ganache?
So, what exactly is ganache (pronounced guh-NAWSH)? And what is the difference between icing and ganache? A ganache is a mixture of melted chocolate and cream, which makes a more thick and rich mixture than an icing.
Ganache can be used in the same way- to frost a cake, decorate a cake or even as a cake or pastry filling. It even makes delicious white chocolate truffles.
Our white chocolate ganache recipe is simply a white chocolate version and it’s just as easy to make.
The Ingredients:
This isn’t really a “list” per se, rather a mention of the two ingredients that is needed: white chocolate and cream. Easy, right? Make sure you’re using white chocolate bars instead of white chocolate baking chips.
Since white chocolate chips don’t contain any cocoa butter, the consistency and taste will be different when it’s melted down.
White chocolate ganache should be rich and creamy, and the cocoa butter contributes to its amazing flavor and texture.
With that said, you can still make white ganache with chocolate chips or white candy melts. However, attempts to use almond bark was a big fail (apparently there is too much oil in Almond Bark).
I usually use the same ratio when I make white ganache with candy melts and chocolate chips. However, some brands of candy melts result in a slightly softer ganache.
How to Make White Chocolate Ganache:
This white chocolate ganache recipe takes only 10 minutes! We use a double boiler setup, or a glass or metal (heat-safe) bowl on top of simmering water. You can also nuke the cream then pour it over the chocolate.
Make sure to chop the chocolate finely so it melts easily.
The trick to making white chocolate ganache is to use gentle, indirect heat to slowly melt the chocolate since white chocolate can burn easily.
Here’s how:
- Bring water to a simmer: Fill saucepan with about two inches of water and bring it to a very gentle simmer (it should not come to a full boil).
- Heat the white chocolate: Place a metal or glass bowl over the warm water but make sure it doesn’t actually touch the water. Pour the chocolate and cream into the bowl and stir frequently while it melts.
- Cool: Once all of the chocolate is almost completely melted, remove the bowl from the heat. The rest of the chocolate will continue to melt off-heat. Cool the ganache slightly and use as needed. Try filling a dark chocolate cake with cream cheese frosting or using it as a fruit dip.
- If you are not using it right away, cover the top with plastic wrap so it doesn’t form a skin. Just press the plastic directly onto the surface.
You can also do this by heating the cream in the microwave and pouring it over the white chocolate. Let it sit for 5 to 10 minutes then stir well.
If it isn’t completely melted, zap it in the microwave in short bursts. Just make sure you don’t overheat.
Tips for the Best Results:
- Heat the chocolate slowly: White chocolate burns and scorches easily, which is why we don’t want the water in the double boiler to come to a full boil. For reference, white chocolate melts at a low temperature (between 100°F and 109°F) which is about as warm as a hot tub.
- Cool as needed: When the white chocolate ganache is warm, it will be thin and runny. Note that it will thicken as it cools, so the cool time really depends on the consistency you need and how you’ll be using the ganache.
- While it is in liquid stage, use it for a glaze. If you want a drip cake, let it sit a bit longer (usually 10-15 minutes) to allow it to slightly thicken. And if you’re using the ganache as a frosting or filling, let it sit even longer, until it reaches the consistency of thick pudding or peanut butter.
- How to reheat white chocolate ganache: If the ganache firms up too much before you finish, set the bowl over the double boiler and heat/stir for a couple of minutes. Warm it up gradually or it will break. You can also zap in for a few seconds in the microwave, then stir well.
Can I Color White Chocolate Ganache?
Yes! Oil based food coloring works the best. Add it in after the ganache has completely mixed and all of the chocolate is melted.
Liquid or gel food coloring can be used to dye the ganache but it tends to separate and seize up, especially with the liquid colors. If that happens just stir in some warm cream, about 1 teaspoon at at time.
Why is my White Chocolate Ganache Runny?
The white chocolate ganache will be runny immediately after melting/heating, but it will thicken as it cools.
If the ganache is still runny after it has cooled a bit, there is perhaps too much cream and not enough chocolate. You can troubleshoot by gently reheating it over the double boiler again, and adding a little more white chocolate.
Ways to Use Ganache
White chocolate ganache is a decadent treat that can elevate any dessert to the next level. Its smooth and creamy texture and the sweet and delicate flavor of white chocolate make it a perfect addition to so many desserts.
Versatile Ganache: Sauce, Frosting, Whipping, and Dripping
White choc ganache! It’s your go-to for drizzling over treats, where it adds a smooth, glossy finish.
Spread it as frosting for that wow factor on cakes, or whip it up into a fluffy delight for filling or topping your favorite desserts. And for those show-stopping drip cakes? It’s perfect.
Here are some ways to use it.
- filling for white chocolate cupcakes
- make a drip cake
- whipped into cream cheese frosting
- drizzled over ice cream
- whisked into whipped cream
- as a dip with a dessert board
The image above shows just a few ways to use white chocolate ganache.
On the left, you see the ganache used as a sleek drip cascading down the sides of the cake.
In the middle, the ganache is thick like peanut butter and it is glossy. You can use it to pipe, write on, spread or fill desserts.
On the right, the ganache has been whipped, incorporating air to achieve a lighter color, fluffier texture, and a cloud-like softness.
To Make a Drip Cake:
For a white chocolate ganache drip, place the cake in the fridge or freezer first to get it very cold. This step will slow the ganache drip and allow you to get the desired effect. If the cake isn’t cold, the drip will run all the way to the base of the cake.
Another tip for a white chocolate ganache drip is to make sure the ganache isn’t too hot. It should be cool enough so it doesn’t melt the buttercream but still warm enough to drip down the side.
Check out our White Chocolate Cake post for more tips on how to get a beautiful drip effect!
Enjoy this white chocolate ganache, friends! It’s an extra yummy and versatile recipe that we’re sure you’ll find so many uses for.
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White Chocolate Ganache
Ingredients
- 18 ounces white chocolate finely chopped (510 grams)
- ¾ cup heavy cream 6 fluid ounces; (170 grams)
Instructions
Double Boiler Method:
- Fill a saucepan with enough water so it is about 2 inches deep. Bring the water to a very gentle simmer. You don’t want the water to boil. You want to melt the chocolate with very gentle, indirect heat.
- Place a metal or glass bowl over the warm water. Make sure the bowl does not touch the water.
- Place the chocolate and cream in the bowl and stir frequently. When the chocolate is almost completely melted, remove it from the heat and let the rest of the chocolate melt while it sits off the heat. If there is any un-melted chocolate then let it continue to sit until all the chocolate melts. As long as the mixture is warm, the chocolate will continue to melt.
- If needed, you can zap it in the microwave for a few seconds to melt it completely. But be careful and don't get it too hot.
Alternate Microwave Method
- Heat the cream in the microwave until it is hot and steaming.
- Pour the hot cream over the bowl of white chocolate, cover the bowl and let it sit for 10 minutes until it melts. Stir until smooth.
Notes
- Don’t let the water in the double boiler boil. Since white chocolate scorches or burns easily, it is best to melt it slowly. White chocolate melts at low temperatures between 100°F and 109°F (about as warm as a hot tub)
- You can color the ganache with either liquid food coloring or gel food coloring. Just add the food coloring after the ganache is completely mixed. Gel food coloring will give you a much deeper color than liquid food coloring.
- The ganache will be thin and runny right after you mix it. It will thicken up as it sits. While it is in the liquid stage, use it for a glaze. If you want a drip cake then let it sit just a little longer (usually 10 to 15 minutes) so it is not too hot.
- If you want to use it as a frosting or filling in a cake then let it sit even longer until it has the consistency of a thick pudding or peanut butter.
- If it firms up too much before you finish with it then set the bowl over a double boiler and stir it for a minute or two. Warm it up gradually and slowly or it will break.
- If you want to use the ganache to make a drip cake, stick your cake in the fridge or freezer first to get it very cold. A cold cake will make it much easier to get that ‘drip’ effect and prevent the ganache from running all the way to the base of the cake. Also, make sure the ganache isn’t too hot. You want it to cool enough so it doesn’t melt the buttercream but still warm enough so it drips down the side of the cake.
- This recipe makes enough ganache to frost a single-layer 8-inch cake. Double the recipe if you want to frost a double-layer cake.
- It also makes enough filling for an 8-inch cake with extra to use as a drip on top.
- Store the ganache in a covered container for 5 days in the refrigerator or up to 3 months in the freezer.
Chantal
Saturday 9th of March 2024
Dang, I didn’t go well at all trying to make the dripping on the side of the cake it was to soft so it was dripping all the way down and I kept scraping it off and starting all over bit it just wouldn’t work I was so sad. I just put it in the top of the cake but the mousse OMG I could’ve eaten the entire batch it was so amazing and the perfect consistency to pipe some nice rosettes in the top of the cake. I will use it to ice cakes so often. I am totally I love with it. Thank you for this amazing recipe.
Dahn Boquist
Sunday 10th of March 2024
I'm glad you loved the mousse. Sorry the ganache didn't go well. It sounds like you tried to make the drip affect while the ganache was still too runny. The longer the ganache sits and cools, the less runny it becomes. It is a bit of a balance to use it when it is just the right consistency to drip