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White chocolate ganache is one of those sneaky little recipes that looks fancy but is ridiculously easy to pull off. With just two ingredients and a little patience, you’ll get a silky, dreamy topping that works as a glaze, drip, frosting, or filling.
Use it to frost a cake, level up your cupcakes, or drizzle over anything that needs a hit of creamy decadence. This ganache delivers without a lot of fuss. It’s especially dreamy with my white chocolate cake that is layered with my white chocolate mousse filling.
Here is Why This Recipe Works
Foolproof Method: White chocolate is notorious for misbehaving. This recipe uses gentle heat (and a little patience) to keep it smooth.
Two Ingredients, Infinite Uses: Glaze, drip, fill, frost—this ganache does it all without a mile-long ingredient list.
Flexible Texture: Want it pourable? Wait ten minutes. Need it thick enough to frost a cake? Give it a little longer. It’s like ganache with a built-in timer.
Make-Ahead Friendly: Keep in the fridge for days or the freezer for months, so it’s ready when you are. No last-minute meltdowns—literally.
Recipe Tips
Chop it finely: The smaller the pieces, the faster and more evenly the chocolate melts.
Low and slow wins: Whether you’re using a double boiler or the microwave, don’t rush the heat. White chocolate burns faster than you think.
Let it sit: After mixing, walk away for a few minutes. It’ll thicken as it cools. Trying to use it too soon is how you get runny glaze.
Chill your cake for drip cake success: If you’re making a drip cake, start with a well-chilled cake. This helps the ganache set quickly so the drips hold their shape instead of running off the sides.
Color it after mixing: Adding food coloring too early can mess with the emulsion. Wait until it’s fully blended and smooth.
Need to reheat? Be gentle: Use low heat and stir constantly. If you blast it in the microwave, it will break.
Texture fix: If it’s too firm, add a splash of cream and gently heat. If it breaks, stir vigorously.
Frequently Asked Questions
Yes, but chips often contain stabilizers that make them harder to melt smoothly. For the smoothest texture, use a good-quality white chocolate bar.
You can, and it’ll look the same, but the taste won’t compare. Candy melts use vegetable oil, not cocoa butter, so the flavor and texture are not as rich.
White chocolate is extra fussy. Overheating or adding liquid at the wrong time can cause it to seize or break. Stick to gentle heat. If it does split, try whisking in a splash of warm cream to bring it back together.
So many things. Use it as a filling for white chocolate cupcakes, drizzle it over ice cream, or let it set up a bit and make a stunning drip cake. You can whisk it into whipped cream, beat it into cream cheese frosting, or serve it as a dip on a dessert board with fruit, cookies, or whatever else you feel like dunking.
Storing Leftovers
- Refrigerator: Transfer the ganache to an airtight container and stash it in the fridge for up to 5 days. It’ll firm up, so let it sit at room temp or warm it gently before using.
- Freezer: For longer storage, freeze it for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight, then let it come to room temperature.
- To reheat: Warm it slowly, preferably over a double boiler, or in short 10-second bursts in the microwave, stirring often. Don’t rush it.
The Best White Chocolate Ganache
White chocolate ganache is one of those recipes that punches way above its weight. With just two ingredients, you get a silky, customizable finish that works for everything from truffles to drip cakes. Glaze it, fill with it, whip it, or drizzle it—this ganache brings serious versatility and makes your desserts look like you tried way harder than you actually did.
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White Chocolate Ganache
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Ingredients
- 18 ounces white chocolate, finely chopped (510 grams)
- ¾ cup heavy cream, 6 fluid ounces; (170 grams)
Instructions
- Chop the white chocolate very finely and place it in a heatproof bowl. In a separate microwave-safe container, heat the heavy cream until it’s hot and just starting to steam. It should be very warm but not boiling. You can also heat the cream in a saucepan.
- Pour the hot cream evenly over the white chocolate. Cover the bowl with a plate or lid and let it sit undisturbed for 10 minutes. Don’t stir yet, give the heat time to gently melt the chocolate.
- After 10 minutes, uncover and stir slowly until the ganache is smooth and fully combined. If you see any unmelted bits, microwave the mixture for 4 to 6 seconds at a time, stirring in between, just until fully melted. Be careful not to overheat, it should feel warm, not hot.
- If you're not using the ganache right away, press a piece of plastic wrap directly onto the surface to prevent a skin from forming as it cools.
- For a glaze or drip cake: Let the ganache cool for about 10–15 minutes after mixing so it thickens slightly but is still pourable. Make sure your cake is chilled and the buttercream is firm. This keeps the drips from sliding all the way down.
- For frosting or filling: Let the ganache sit at room temperature until it thickens to a spreadable consistency, like peanut butter or thick pudding. This usually takes 1–2 hours depending on your kitchen temp. If it firms up too much, gently rewarm it using a double boiler or a few short bursts in the microwave.
- For whipped ganache: Once the ganache is completely cool and set (but still soft enough to scoop), beat it with a hand mixer or stand mixer until light and fluffy, this adds air and makes it feel more like mousse.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
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