White Chocolate Ganache

Learn to make white chocolate ganache that you can use to ice cakes, use as a filling or for creating drip cakes.

White chocolate ganache is great for so many applications.  It may seem intimidating for some to make this but trust me, it’s super easy.

Ganache can be made from white chocolate, milk chocolate or dark chocolate.  The recipe to make each one of these types of ganache is pretty similar.  The process for making ganache is the same, but you have to adjust the liquid being used to give you the perfect consistency.

Percentage of Cacao in Chocolate

When you see a recipe containing chocolate, you may notice that some chocolate has a higher percentage of cacao.  So, what does that mean?  The higher the cacao content in chocolate, the more cacao is in the chocolate and the more bitter the chocolate will taste.

Did you know that White Chocolate doesn’t actually have any chocolate in it?

Yep, it’s true.  White chocolate doesn’t have any chocolate in it.  It is made from cocoa butter milk powder and vanilla.

Milk chocolate typically has about 10% cacao and semi-sweet usually has about 35%.  Dark chocolate can typically be found in stores with a 70-85% cacao content.  Bitter chocolate is unsweetened and contains 100% cocoa.  It’s not something you want to sink your teeth into but it’s awesome for baking.

White Chocolate Ganache Recipe

The ingredients for white chocolate ganache are:

• White Chocolate
• Heavy Cream

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How to Make White Chocolate Ganache

The process for making white chocolate ganache is simple.  Heat your heavy cream in a sauce pan on the stove or in the microwave in a heat safe measuring cup.  I used a glass measuring cup to heat the cream.  Be careful when heating heavy cream.  As the cream boils, it will expand and swell, possibly spilling over.  So, keep an eye on it and don’t walk away while you’re doing this or you may have a mess to clean.

Measure your white chocolate and place it in a bowl.  When the heavy cream is boiling hot, pour it directly over the white chocolate.  Do not stir.  Just give it a few minutes to gently begin to soften and melt the white chocolate.

Tilt the bowl back and forth gently to allow the hot cream to cover all of the white chocolate as it melts.  After a minute or so, use your whisk and gently blend the cream and white chocolate together.  As you mix it, the white chocolate will continue to melt until you have a smooth homogenous ganache.

TIP:  If you find that you have a few pieces of white chocolate that has not completely melted, place the microwave safe bowl into the microwave for 5-10 seconds.  Stir the ganache and repeat as necessary until all of the ganache is smooth and the white chocolate is melted. Be careful not to over-heat so your white chocolate doesn’t burn.

Tips in Making Ganache

Once your ganache has been prepared, allow it to cool off completely.  Place a piece of plastic film directly onto the top of the ganache so it doesn’t form a skin on top.

You can then put the prepared ganache into the refrigerator to chill.  It will be somewhat stiff when you remove the ganache from the fridge.  This is totally okay.  Just warm it slightly and stir it a bit before putting into a piping bag.  If you are going to use the ganache for a drip cake, warm the ganache up to temp of approximately 90 degrees.

If you want to add flavor or bright colors to your ganache, I would recommend adding these to the heavy cream.  That way it’s easily incorporated into your ganache as you mix it.  You can also adjust the flavor and color once the heavy cream and white chocolate is fully blended together and in it’s liquid like state.  I personally like to use Americolor Gel colors because the colors are so intense.  But be careful not to add too much color all at once because you can’t undo it once the ganache is colored.

Ratio of Chocolate to Cream

When I learned to make ganache, I was always taught the recipe in terms of ratios.  That means the ratio of chocolate to cream.  Your ganache recipe will always have twice as much chocolate than heavy cream.  Otherwise, you’ll be left with a hot chocolate good enough to sip.  Ask me how I know, LOL.

Since white chocolate does not have any actual chocolate in it, the melting point is very low.

Therefore, you need to use more white chocolate to the ratio of heavy cream in order for it to set up properly.

Using an example of making ganache of 4:1 – that would translate to 4 parts chocolate to one-part heavy cream.  So, if you had 24 ounces of chocolate in a recipe and a 4:1 ratio would mean you would need 6 ounces of heavy cream.  (24÷4 = 6).  If you think of ganache recipes in terms of ratios, you’ll always have the right recipe depending on the amount of chocolate you have on hand

White Chocolate Ganache

Did you know what you can use white chocolate ganache to make truffles?  Yep, and it’s delicious!

No matter if it’s white chocolate, milk chocolate or dark chocolate, you can modify the flavors by adding extracts, oil flavoring, puree or steeped coffee or tea.  The flavor profiles you can create are endless.  Just remember to adjust your liquid.  If you are adding more liquid flavoring, remove that portion of heavy cream from your recipe so the ganache holds up for your intended purpose.

I recommend using flavorings oil flavorings such as LorAnn Oil flavors or concentrated flavors to boost the flavor of your ganache.

So what will you be using your ganache for?  Are you going to make a custom cake or use it for icing?

Be sure to tag me on IG at DIYCakeandCrafts so I can see what you’re making.

P.S. – If did you hear about the Cake Maker Challenge group on Facebook?  Check out if you have a chance at —> CakeMakerChallenge  

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