Easy White Chocolate Ganache Recipe

White Chocolate Ganache Recipe Savor the Best

WebHeat the white chocolate: Place a metal or glass bowl over the warm water but make sure it doesn’t actually touch the water. Pour the chocolate …

1. Fill a saucepan with enough water so it is about 2 inches deep. Bring the water to a very gentle simmer. You don’t want the water to boil. You want to melt the chocolate with very gentle, indirect heat.
2. Place a metal or glass bowl over the warm water. Make sure the bowl does not touch the water.
3. Place the chocolate and cream in the bowl and stir frequently. When the chocolate is almost completely melted, remove it from the heat and let the rest of the chocolate melt while it sits off the heat. If there is any un-melted chocolate then let it continue to sit until all the chocolate melts. As long as the mixture is warm, the chocolate will continue to melt.

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White Chocolate Ganache Recipe (+ Tips) ~ Sweet

WebFeb 9, 2021 · The BEST method for making white chocolate ganache: In a microwave-safe bowl, melt white chocolate a microwave. Or you can …

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1. In a microwave-safe bowl, melt white chocolate in a microwave. (Or you can use a double boiler.) For the microwave, set it for 1 minute at 50% power (for 1000watt microwave!), stir well and put it back for 15-30 seconds at 50% power, depending on the consistency. (If it looks pretty solid, put it for 30 sec, and if it started melting - for 15 sec.) Then stir well and put it back for another 15 seconds at 50% power, if needed, or until the chocolate is completely melted, stirring well every 15 seconds.
2. Warm up heavy cream to room temperature, or slightly above. No need to scald/boil it. Just tepid is perfect!
3. Now, add 1/3 of cream into melted chocolate and stir gently with a spatula, or a whisk. It'll look grainy and seized, but don't worry. Stir in another 1/3 of cream and mix until almost smooth. Then add the last of cream and it should turn silky smooth.
4. Transfer the ganache into a flat container, or a baking pan (it helps to set the ganache quickly!). Cover with plastic wrap, touching the entire surface of the ganache to prevent any skin forming. Let it set at room temperature for 30 minutes or up to 2 hours to thicken up. (The exact time depends on how much ganache you have, how cool/hot your kitchen is, etc.) To expedite, you can put it in the fridge, but check often so it doesn't harden too much.

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