white chocolate ganache

Learn how to make quick and easy white chocolate ganache that can be used for creating a flawless glaze or a delicious smooth frosting.&nbsp;

White Chocolate Ganache Recipe

oz White Chocolate

oz Heavy Whipping Cream

Microwave chocolate in microwave safe bowl for 1 minute to soften

Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes

Whisk gently to combine cream and chocolate, do not incorporate air

Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)&nbsp;

Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.&nbsp;

Chocolate ganache is the most versatile frosting you can make; but, white chocolate can be trickier than regular chocolate. So, today, I share with you everything you need to know about making white chocolate ganache including a step-by-step video tutorial.

White Chocolate Ganache

oz White chocolate

Whipping cream

White chocolate

1.25 lbs White chocolate

lbs White chocolate

2.2 lbs White chocolate

Place chocolate in a heatproof bowl - and set aside.

Pour cream in a saucepan and bring to an almost boil, but do not boil.

Next, pour hot cream over the chocolate.

Cover and let sit for a minute.

Stir until smooth with a heatproof spatula.

Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, If you still have undissolved chocolate use a blender to blend to a smooth consistency.

Hot Cream Method

Break the chocolate in a microwave-safe bowl.

Pour cream over the chocolate.

Place the bowl in the microwave for a minute on high.

Stir with a silicone spatula well until you have a smooth ganache.

Tip - White chocolate melts easily, so, try to use the heat in the cream to melt the chocolate rather than heat it. Overheated white chocolate can separate easily.

Microwave Method

Let the chocolate ganache cool to room temperature first.

Glaze - You can use it in this liquid form as a glaze to pour over a cake such as a chocolate mousse cake.

Drip - Fresh ganache that has just cooled to room temperature can be used to drizzle on cakes or as a drip.

Frost - If you let it cool some more, it gets firm to peanut butter consistency. Once firm, you can use a spatula and frost a cake.

Pipe - When cooled completely for a few hours, it will firm even more (or place in the fridge for 10 to 15 minutes). Now, you can place it in the piping bag and pipe some pretty swirls on cakes and cupcakes.

Using Ganache

Chocolate had a high content of fat and sugar. That is why ganache can actually stay at room temperature for hours and not get ruined.

Make sure to cover it well with a plastic wrap on the surface of the ganache.

Storage

https://content.jwplatform.com/videos/5ivdjfW7.mp4

WHITE CHOCOLATE GANACHE RECIPE – DRIP, GLAZE IT, SPREAD IT.
Chocolate ganache is the most versatile frosting you can make but white chocolate ganache can be a bit fussier than regular ganache. Today, I share with you everything you need to know about making white chocolate ganache including a step-by-step video tutorial on how I make my white chocolate ganache.

White Chocolate Ganache Recipe Blog

This raspberry cake is made with raspberry jello and is pink. It is filled with homemade raspberry jam and whipped white chocolate ganache. It is topped with a white chocolate buttercream and fresh raspberries.

Raspberry White Chocolate Cake

All-purpose flour

TBSP Baking powder

Salt

Unsalted butter (room temperature)

White granulated sugar

Raspberry jello (the powder)

Egg whites (room temperature)

Large eggs (room temperature)

tsp Pure vanilla extract

Buttermilk (room temperature)

lb raspberries

Lemon juice

TBSP Unsalted butter

White chocolate chips (quality brand guittard or ghirardelli)

Heavy cream

TBSP Unsalted butter (melted)

Unsalted butter (slightly cold)

Powdered sugar (sifted)

oz White chocolate (melted)

TBSP Heavy cream

salt

raspberries (for decoration)

Preheat

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.

In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.

Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.

Add in 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.

Pour

Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.

Cool

Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Raspberry Cake

In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.

Freeze

Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.

Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.

Raspberry Jam

Heat

Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.

Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.

Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.

Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don&#039;t over mix because it can split.

Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.

Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.

Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.

Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.

Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.

White Chocolate Buttercream

Assemble

Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.

Repeat

Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.

Frost

Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.

Assembly

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

white chocolate chips ((I use Guittard Brand))

heavy cream (, boiling hot)

unsalted butter (, melted)

In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute. 

Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined. 

Refrigerate for at least 4-5 hours or until completely chilled.

Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate. 

White Chocolate Ganache is perfect for decorating cakes, turning into truffles or making cool chocolate pots. It’s also super easy to colour for more exciting designs.

White Chocolate

milliliters Double Cream

Break the white chocolate into small squares and...

Break the white chocolate into small squares and place in a heatproof bowl

Gently heat the cream in a small pan...

Gently heat the cream in a small pan over a low heat, stirring constantly

When the cream is hot to touch, but...

When the cream is hot to touch, but before it boils, remove it from the heat and pour it over the white chocolate

Stir until the chocolate has completely melted

If you are colouring your ganache, stir in...

If you are colouring your ganache, stir in the colour now, a little at a time until it reaches the desired shade

If you are using your ganache to make...

If you are using your ganache to make truffles, set it in the fridge overnight. To drip, or cover a cake, leave to cool on the side for 10-15 minutes before using.

This Snickerdoodle Dulce De Leche Cheesecake has a cinnamon sugar crust, dulce de leche filling and is topped with a layer of white chocolate ganache and more cinnamon sugar! It's a delicious and fun mix of flavors that are perfect for fall!

Snickerdoodle Dulce De Leche Cheesecake

¼ cups (302 grams) vanilla wafer crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

cinnamon

(678 grams) cream cheese, softened

(104 grams) sugar

(90 grams) brown sugar

tbsp (25 grams) all purpose flour

13.4 oz (380 grams) can dulce de leche (about 1 1/4 cups)

eggs, room temperature

4.5 oz white chocolate chips

tbsp heavy whipping cream

tbsp sugar

(180 milliliters) heavy whipping cream

tbsp (44 grams) powdered sugar

vanilla

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how to set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, beat the cream cheese, sugars and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3.

Add the dulce de leche and mix on low speed until well combined.
4.

Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5.

Pour the cheesecake batter into the crust and spread evenly.
6.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7.

Bake the cheesecake for 1 hour 10 minutes.
8.

Turn off the oven and leave the cheesecake in oven with the door closed for 25 minutes. Do not open the door or you’ll release the heat.
9. C

ack oven door and leave the cheesecake in the oven for another 20-30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
TOPPING

=&#8221;instruction-step-16&#8243;>1. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
2. T

make the white chocolate ganache, put the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
3. H

at the heavy whipping cream until it begins to boil, then pour it over the white chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. If a few lumps remain, microwave the mixture for about 10 seconds, then whisk until smooth.
4. A

low the ganache to cool for about 3 minutes, then spread into an even layer on top of the cheesecake.
5. C

mbine the remaining 3/4 teaspoon of cinnamon and 1 tablespoon of sugar, then sprinkle over the white chocolate ganache. Set the cheesecake in the fridge to firm.
6. T

make the whipped cream, add all ingredients to a mixer bowl and whisk on high speed until stiff peaks form.
7. P

pe swirls of whipped cream around the edge of the cheesecake, then finish it off with snickerdoodle cookies. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.

These pistachio macarons are flavored with ground pistachios and filled with a creamy white chocolate ganache and extra pistachios!

Pistachio Macarons with White Chocolate Ganache

egg whites (room temperature)

cream of tartar

granulated sugar

powdered sugar (sifted)

almond flour (sifted)

pistachio flour almond flour (see notes))

green food coloring (optional)

white chocolate

heavy cream

Sift together almond flour, pistachio flour, and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in the green gel food coloring and continue to beat on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top and sprinkle with leftover ground pistachios (you only need a tiny bit so just use some of the white chocolate from the ganache).

Macarons

Finely chop the white chocolate and place into a large bowl.

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped white chocolate and let sit for about two minutes.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.

If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Once the macarons are cooled and decorated. Pipe the ganache in the center of the undecorated shell, leaving a little bit of room on the sides. Sprinkle some leftover ground pistachios over the ganache, then top with the decorated shell.

Put the assembled pistachio white chocolate macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here&#39;s how...

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White Chocolate Ganache Recipe

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Top 8 white chocolate ganache recipes from across the web

The most viewed white chocolate ganache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chocolate Ganache Recipe

White Chocolate Ganache

Raspberry White Chocolate Cake

White Chocolate Ganache

White Chocolate Ganache

Snickerdoodle Dulce De Leche Cheese...

Pistachio Macarons with White Choco...

Whipped White Chocolate Ganache

The most viewed white chocolate ganache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine