Go Back

Pink Chocolate Ganache

A delightful and whimsical pink chocolate ganache, perfect for cakes, cupcakes, or fresh fruits, that adds sweetness and joy to any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 10 servings
Course: Dessert, Treat
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 900 g white chocolate Use good quality for best flavor and texture.
  • 300 g heavy cream Gently heat to just before a boil.
  • 1 dash gel food color (any color of choice) Electric Pink is a recommended choice.
  • 1 optional white oil-based color for chocolate Optional for additional coloring.

Method
 

Preparation
  1. Place the white chocolate in a microwave-safe container or bowl.
  2. Heat the heavy cream over medium heat until just before boiling.
  3. Pour the hot cream over the white chocolate, ensuring all pieces are submerged.
  4. Let it sit for a minute to allow the chocolate to soften.
  5. Add the gel food color and stir until the mixture is smooth and lump-free.
  6. If lumps remain, microwave for 30 seconds at a time, stirring in between.
  7. Adjust color by adding more gel if needed, and mix well.
Cooling
  1. Cover the ganache with cling wrap and let it sit at room temperature for about three hours.

Notes

Store ganache in an airtight container in the fridge. Bring to room temperature before use. Can be frozen for up to three months.