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    Classic White Chocolate Ganache


    Source of Recipe


    Baking 911

    Recipe Introduction


    If using for a cake, this recipe covers one 9" cake.

    List of Ingredients




    Covers 1, 9-inch cake

    White chocolate burns easily so take extra care when working with it. This ganache can be used as a glaze, while still warm, or whipped when cold. Either way this is delicious.

    17 ounces chopped good quality white chocolate
    8 fluid ounces whipping cream
    Flavoring**
    Butter (optional) 2 to 3 teaspoons (plus more, if needed)

    Recipe



    Add chopped chocolate to a CLEAN, DRY stainless steel bowl.

    Add cream to a pot and heat to boiling point. Immediately add hot cream to chocolate; stir very well until totally melted. Add in butter, 1 teaspoon at a time and stir. Keep adding until a smooth texture is attained.

    Cool slightly at room temperature, pour over desired cake as a glaze until totally covered. Cool and repeat if necessary. Or: when mixture is cold and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. (Be careful not to over-whisk, or mixture will become grainy.)

    **For flavored ganache, deduct 1 ounce of cream and add 1 1/2 ounces of rum or liqueur. Or, add in 1/4-teaspoon vanilla extract--or other flavoring.

 

 

 

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