White Chocolate Ganache
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.
Servings 1 Portion
Calories 1960kcal
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.