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White Chocolate Ganache Recipe

French · Dessert · 10 min total

A smooth and creamy white chocolate ganache perfect for filling cakes, frosting cupcakes, or dipping fruits.

Ingredients

• 8 oz (225g) high-quality white chocolate, finely chopped
• 1/2 cup (120ml) heavy cream
• 1 tablespoon unsalted butter, softened (optional, for extra shine)

Instructions

1. Place the finely chopped white chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edge). Do not boil.
3. Pour the hot cream over the white chocolate. Let it sit for 1-2 minutes without stirring.
4. Gently stir with a spatula starting from the center, moving outward, until the chocolate is completely melted and the mixture is smooth.
5. If desired, add the softened butter and stir until fully incorporated for a glossy finish.
6. Let the ganache cool at room temperature until it reaches desired consistency. For a thicker ganache, refrigerate for 15-20 minutes, stirring occasionally.

Tips

• Use high-quality white chocolate with cocoa butter for best results; avoid white chips that may not melt smoothly.
• To fix a seized ganache, add a tablespoon of warm cream and stir vigorously.
• Store leftover ganache in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before use.

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