White Chocolate Ganache

Why do I love this white chocolate ganache recipe?

• As I mentioned before, you don't need a double boiler for this recipe!
• It will keep for a few weeks, so there's no need to throw out leftovers, which helps prevent food waste.
• White chocolate ganache adds a touch of luxury to any dessert!
• You can use it white as is or color it by adding food coloring or dried fruit powder.
• It only takes two ingredients to make this recipe!

What is the best ratio for white chocolate ganache?

It's important to use the best ratio for the best results. For me, the ideal ratio is 1:2 chocolate to milk. Keep in mind that white chocolate requires a slightly different ratio than (vegan) dark chocolate because of its high cocoa butter content and lack of chocolate solids. While results may vary by brand, I find that the 1:2 ratio usually works well. If you want to be certain of good results, I recommend using a high-quality chocolate like Callebaut.

My tips and tricks for the perfect result

• Take your time. As with most recipes, the result will be so much better if you take your time to make the white chocolate ganache. That's why you shouldn't turn the heat too high. White chocolate burns more easily than dark chocolate, especially if you use chocolate with a low amount of cocoa butter.
• Use the best quality ingredients you can afford. To make this recipe, you only need two ingredients, so you will notice the difference when you use high-quality chocolate like Callebaut or Lindt chocolate.
• Use the right chocolate/cream ratio. This will make sure your ganache is not too runny or too thick.

How to color your ganache

White cakes are beautiful, but you can have so much fun coloring your ganache!

It's common knowledge that water and chocolate don't mix, but when it comes to coloring white chocolate ganache, the rules are a bit different. I still recommend using gel food color when you want to add color to your cake or cookies, but you can use a water-based one if you add it to the heavy cream before mixing it with the chocolate.

This is because heavy cream or other liquids you use to melt the chocolate and make the ganache already contain enough moisture, so the small amount of food coloring doesn't matter. However, it does make it harder to predict what the color of the ganache will be, so I almost never use this method.

Another thing to keep in mind is that a little coloring goes a long way! When the ganache cools, the color will intensify, so never add more than a few drops at a time to make sure you get exactly the color you have in mind.

Frequently asked questions

Uses for white chocolate ganache

I love using ganache as a frosting on cakes and cookies, but when you're craving chocolate or you've made too much to decorate your cake, I have a few delicious ideas for using up your white chocolate ganache.

• Truffles. I love making truffles! They are super easy to make, and kids love to help make the little balls for speculaas truffles or roll them in cocoa powder like my cocoa-dusted truffles.
• Serve it as a chocolate sauce. Add some hot cream or milk to thin out your ganache and drizzle some over ice cream, brownies, or pies!
• Transform it into whipped white chocolate ganache and use it as a topping for cupcakes!

Storage

You can store your white chocolate ganache in the fridge for a few weeks. Make sure to cover it well to prevent drying out. When you're ready to use the ganache, warm it up in the microwave or place it on the counter to soften.