White Chocolate Ganache

This rich, velvety white chocolate ganache recipe is perfect for drizzling over cakes, filling fresh, flaky pastries or simply enjoying as a dip (try it with fresh, ripe strawberries!). Best of all? It’s ridiculously easy to make. With just two ingredients, you can create a luxurious treat that adds a touch of elegance to any dessert. It’ll easily store in the fridge or freezer for holiday baking, making this a go-to recipe if you’ve always wondered how to make white chocolate ganache.

Ingredients for White Chocolate Ganache

• White baking chocolate: Roughly chop white chocolate to prepare.
• Heavy whipping cream: You’ll add this high-fat dairy to the white chocolate, which helps to create the unbelievably smooth consistency of white chocolate ganache.

Directions

Step 1: Heat chocolate and cream

Using a double boiler or metal bowl over hot water, place chopped white baking chocolate and heavy whipping cream in the upper portion. Heat until smooth, stirring occasionally. Remove from heat.

Step 2:  Cool and beat

Cool, stirring occasionally, to room temperature, for about 30 minutes. Beat with an electric mixer until the ganache has double in volume, about two minutes.

Recipe Variations

• Add flavor: The creaminess of white chocolate ganache makes for a wonderful pairing with tangy fruits. Add a few drops of citrus extract to boost the flavor.
• Cut the sweet: If you want to create an almost cheesecake-like flavor, try adding a dash of apple cider vinegar and salt. This will cut the sweetness, and create an uncanny resemblance to cheesecake. It’s perfect for creating your own mini strawberry cheesecakes: top a graham cracker with white chocolate ganache and a slice of a thick, juicy strawberry.

How to Store White Chocolate Ganache

Ganache can be stored in an airtight container in the fridge for up to five days. You will have to bring it back to its consistency once chilled, however, either by leaving it out at room temperature or rewarming it on the stovetop or microwave.

Can you freeze white chocolate ganache?

Yes. Transfer the cooled ganache to a freezer-safe plastic bag. It can be stored in the freezer for up to three months. Let it thaw overnight when you’re ready to use it, and cut a tip off the corner of the bag to squeeze out.

White Chocolate Ganache Tips

Why is my white chocolate ganache not hardening?

There may be a few reasons why your ganache is not hardening. Using a two-to-one chocolate to heavy cream will result in a firmer ganache. On the contrary, if you’d prefer a runnier ganache, add more cream. Additionally, allow enough time to cool the ganache. As it cools, it will thicken. Leave it in the fridge for up to an hour, or keep it at room temperature for two.

Why is my ganache not whipping properly?

The trick to whipping your white chocolate ganache into double its size lies in temperature. It must be cold but not firm when whipped. If it’s too warm, it simply won’t whip, whereas if it’s too cold it’ll be too stiff to do so.

What should I use ganache for?

Drizzle over the top of resurrection rolls, swap out the mint for the ganache in these minty chocolate cream puffs, or make overnight cinnamon rolls that much more decadent by layering the ganache over the tops.