White Chocolate Ganache
Creamy smooth White Chocolate Ganache is the base for so many great filling and frostings. A good basic recipe to have on hand.
servings
Ingredients
- 10 oz white chocolate (finely chopped)
- 4 oz heavy cream (½ cup)
- 1 tablespoon white rum (optional, see note)
Instructions
- Place the chopped white chocolate in a heatproof bowl. Heat the cream in the microwave until it's scalding hot. Immediately pour the cream over the chopped chocolate and let it sit for 2-3 minutes. Gently stir the ganache until it comes together and all the bits of white chocolate are melted. Add the optional rum or other flavoring.10 oz white chocolate, 4 oz heavy cream, 1 tablespoon white rum
- If some of the chocolate doesn't melt, remove 1/2 cup of the ganache and heat for 30 seconds in the microwave. Stir the heated ganache back into the bowl. Repeat until all the bits of chocolate are melted. Let the ganache cool at room temperature until completely set. After the ganache is set at room temperature you can chill it until firm to make truffles (see note)
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Equipment
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Notes
If making whipped ganache for a filling let the ganache cool to room temperature, then whip until light and airy
Some of my favorite flavor add-ins are ground cinnamon, orange zest/Grand Marnier and instant coffee. Add the solid flavorings to the cream before heating. Add any liquid flavors after all the chocolate is melted.
To make Snowball Truffles for the holidays: Add a few drops of peppermint oil to the ganache and chill. Scoop the chilled ganache and roll in crystal sugar. Package the truffles in a box with colorful ribbons for a wonderful homemade gift.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!