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White Chocolate Ganache

A silky and glossy ganache made with white chocolate and cream, perfect for glazing, filling, or frosting desserts.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Sauce
Cuisine: American, French
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces white chocolate, finely chopped Use good-quality white chocolate with high cocoa butter content.
  • 1/2 cup heavy cream (or heavy whipping cream) Warm gently to avoid boiling.

Method
 

Preparation
  1. Chop the white chocolate into small pieces and place it in a medium-sized heat-proof bowl.
  2. Heat the heavy cream in a small saucepan over low heat until gently simmering, stirring occasionally to prevent burning.
  3. Pour the hot cream over the chopped chocolate, covering it completely.
  4. Cover with plastic wrap and let it sit untouched for about 5 minutes to allow the heat to transfer.
  5. Stir the mixture until the chocolate is completely melted and smooth.
Serving Suggestions
  1. Serve warm as a pourable glaze over cakes and tarts, allowing it to pool and set.
  2. Cooled ganache becomes a pipeable filling for cupcakes or éclairs.
  3. Whipped after chilling, it can serve as a light frosting.

Notes

Store ganache in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to three months. Bring to room temperature before using.