White Chocolate Ganache
"rsc"
photo by Kaitlynd10
- Ready In:
- 20mins
- Ingredients:
- 2
- Serves:
-
1
ingredients
- 6 ounces white chocolate, finely chopped, use best-quality
- 1⁄4 cup heavy cream
directions
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
- Gradually stir in remaining cream.
Questions & Replies
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all of the other recipes that I have read say to refrigerate in airtight container for more than an hour but I don't see that here .... does this recipe work without refrigerating? -
CAN I USE WHIPPING CREAM
Reviews
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Very good! Not to rich and yet sweet. Thanks so much for the recipe! For by grace are ye saved... -
I used White Callebaut chocolate and chopped into small pieces. Added heated heavy whipping cream and covered with saran wrap for 3 mins. I beat it with small mixer for 30 seconds and used it immediately to pipe a drip onto a cake. Worked beautifully.
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GOOD
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I'm am so using this when I make my next mirror cake! Exited to find out if it is a good recipe!
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Yummy!! For a first time ganache maker this was REALLY helpful and it turned out great,thanks:)
Tweaks
-
USED HEAVY WHIPPING CREAM
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.
