White Chocolate Ganache

Two simple ingredients transform into a luxurious treat. When it is slightly warm it is in a pourable state and can be used as a glaze for cakes and cupcakes.

Let it sit for a while and it will thicken up to a spreadable consistency that can be used as a cake filling or frosting. It also makes a great dip for fruit and cookies.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups of ganache

Calories: 181kcal

Author: Dahn Boquist

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.

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