Bakery
White Chocolate Ganache
A thicker, sweeter ganache made with white chocolate. Less cream because white chocolate has more cocoa butter — gets too runny if you use the same 2:1 ratio.
Prep
5 min
Cook
5 min
Serves
8
Per serving
353kcal
Protein
4g
Carbs
37g
Fat
22g
Fibre
0g
Ingredients
- 500 gWhite chocolate, chopped
- 50 gFresh cream
Method
- 1
Chop white chocolate small.
- 2
Heat cream gently — white chocolate is heat-sensitive.
- 3
Pour cream over chocolate, wait 1 minute, then stir until smooth. If grainy, warm gently over a double boiler — don't exceed 45°C.
- 4
Use warm to dip, cool to pipe, chill to roll.