White Chocolate Ganache is perfect for decorating cakes, turning into truffles or making cool chocolate pots. It’s also super easy to colour for more exciting designs.
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I absolutely love white chocolate cakes and white chocolate buttercream. They are so deliciously sweet, but still really creamy. A white chocolate sponge has a lovely texture and flavour that I can’t get enough of.
White chocolate buttercream is also super sweet, and because it’s white (ish, white chocolate is usually more of a yellowy cream when melted) it’s ideal for colouring if you want a coloured or rainbow cake.
White chocolate itself isn’t something I’d ever choose. I much prefer milk chocolate or even dark. But for baking, perfect!
White chocolate ganache is ideal for drip cakes, covering cakes, and making truffles. It’s easy to colour, or decorate and always tastes fab!
What is Chocolate Ganache?
Chocolate ganache is a mixture of cream and chocolate, melted together.
Warm, or room temperature ganache is thick but pourable, making it ideal for drip cakes, fillings, spreads or dips.
If cooled and left to set, ganache becomes much firmer and is used to make truffles.
Ingredients for White Chocolate Ganache
You only need two ingredients for a basic white chocolate ganache. It’s so simple!
- White Chocolate (I use Aldi White Chocolate)
- Double Cream
That’s it! The only other thing that you might want to add is a little food colouring if you want a funky colour.
How to Make White Chocolate Ganache
When I make Chocolate Orange Ganache or Dark Chocolate Ganache, I use a 1:1 ratio. So equal parts chocolate and cream.
But white chocolate is made from cocoa butter, not cocoa solids, which means it’s harder to melt, and it has a different consistency.
This is why I use a ratio of 3:1 when I make my recipe for White Chocolate Ganache, with 3 parts white chocolate and 1 part double, or heavy cream.
This works well for me. If your ganache is too thick you can add a little more cream. If it’s too thin, try leaving it in the fridge to set for a while. If that doesn’t help, heat very gently in a pan or microwave before dropping in some more chocolate.
Melting White Chocolate
When I melt white chocolate for buttercream or cake, I do it very gently using a Bain-marie.
To melt White chocolate for ganache, however, I don’t actually heat the white chocolate.
I break it up into squares and place them in a bowl. I then very carefully heat the cream in a pan, over a low heat, stirring often until it’s hot to touch, removing it from the heat before it boils.
I pour this hot cream over the white chocolate and stir until the chocolate has melted.
Melting White Chocolate Chips can be faster if you prefer, but I always use a block broken up.
Is White Chocolate Ganache Sweet?
Yes, ganache with white chocolate is sweeter than ganache with milk or dark chocolate.
White chocolate is very sweet, and while adding cream changes the flavour, it is still fairly sweet.
Is White Chocolate Ganache Stable?
White chocolate is harder to melt, and I’d never do it directly in a pan because it will seize.
But personally, I’ve never had a problem with ganache, as long as the cream isn’t too hot, and you don’t directly heat the chocolate it should be fine.
Can You Fix Split Ganache?
If your ganache is split, or a little grainy, first I’d try to just whisk it vigorously. Another option is heating gently over a Bain-marie while whisking.
I’ve heard some people whisking is a tablespoon of cornflour or milk, but I’ve never tried these.
Does White Chocolate Ganache Harden?
Ganache does harden a little, but not completely. It hardens enough that if you use it for a drip cake, it stops before reaching the bottom and sets in place, but it’s not rock solid.
If you are using a ganache for a drip cake, I recommend leaving it to cool for about 10 minutes on the side, so that it’s just above room temp first.
I also recommend putting the cake in the fridge for 30 minutes before dripping, so that the buttercream is cool. This will help the ganache set and stop it from running too much.
How Much Ganache Do You Need for a Drip Cake?
This recipe should be more than enough for a 9inch drip cake. You probably only need half. I am not a drip cake expert though. I refer to this guide when I make one.
Can You Freeze White Chocolate Ganache?
Yes, ganache is very easy to freeze.
Just pop it in an airtight tub, leaving the lid off until it’s cool (which you can do in the fridge) seal and freeze for up to two months (I say this for safety. There’s probably some in my freezer that’s been there for years!) thaw in the fridge until you need it.
If it’s a thick stir in a little warmed cream, or even milk to get the consistency that you need.
How Long Does Ganache Last in the Fridge?
Ganache will last for around 5 days in the fridge. If you want to keep it for long, I recommend freezing it.
Making Pink Ganache
Ah, pink ganache! White chocolate ganache is ideal if you want a colourful drip for a chocolate drip cake or just a cool covering for a basic cake.
I use gel food colouring like these (affiliate link) because you only need a tiny bit to get a deep colour. This means that it doesn’t affect the consistency of your ganache.
If you are using liquid food colour you’ll need to use a lot more unless you want a pale colour.
When to Colour White Chocolate Ganache
Colouring white chocolate is actually fairly easy.
I wait until all of the white chocolate is melted before stirring in the colour bit at a time. It’s ok if the ganache is still warm.
White Chocolate Truffles
You can make white chocolate truffles using this ganache recipe.
Just leave the white chocolate ganache in the fridge to set for at least 4 hours, but overnight is best if you can.
Then scoop out (a melon baller is ideal for this, but you can use a spoon) and gently roll into balls in your hands, trying not to handle too much because they will melt very quickly.
Once rolled place on a lined baking tray. When you’ve done them all, put them in the fridge to harden for about 30 minutes.
To cover, carefully melt some more white chocolate over a Bain Marie, and leave to cool slightly. Dip your truffle balls in and roll to cover, lift out with a fork and leave on the baking tray to set. Once you’ve done them all return to the fridge for at least an hour before decorating (or eating!).
White chocolate truffles make a great gift, and they are super easy to colour or add different flavours to.
White Chocolate Ganache
Ingredients
- 300 g White Chocolate
- 100 ml Double Cream
Instructions
- Break the white chocolate into small squares and place in a heatproof bowl.
- Gently heat the cream in a small pan over a low heat, stirring constantly.
- When the cream is hot to touch, but before it boils, remove it from the heat and pour it over the white chocolate.
- Stir until the chocolate has completely melted.
- If you are colouring your ganache, stir in the colour now, a little at a time until it reaches the desired shade.
- If you are using your ganache to make truffles, set it in the fridge overnight. To drip, or cover a cake, leave to cool on the side for 10-15 minutes before using.
Notes
- For coloured ganache, add a little food colouring, stirring in tiny bits at a time, after you’ve melted the chocolate.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
