White chocolate ganache cream, with cream, without butter, easy to make, perfect for decorating desserts, great for filling chocolates.
The recipe is prepared in a few minutes; it only requires a fairly long resting time in the fridge, from two to eight hours before using it, so it can be prepared in advance.
Ganache cream, also called Parisian cream, is a confectionery preparation based on fresh cream, chocolate, and butter, in most cases.
To prepare the cream, you need to bring the cream to a first boil and then combine it with the chocolate, preferably broken into pieces.
Then you need to mix well until the chocolate melts and cools down.
My advice is to transfer the cream to a bowl as soon as it is ready, stir it occasionally until it cools to room temperature, then cover it with plastic wrap and put it in the fridge to rest.
Below, I leave you my dark chocolate ganache cream.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.85 cups heavy cream
- 7 oz white chocolate
Tools
- 1 Saucepan
- 1 Hand whisk
- 1 Bowl
- 1 Plastic wrap
- 1 Knife
- 1 Cutting board
Steps
To make the White Chocolate Ganache Cream, first chop the white chocolate roughly with a knife or by hand.
In the meantime, bring the cream to a first boil over very low heat.
Add the chocolate all at once and stir immediately.
Mix quickly with the hand whisk until all the chocolate is well melted.
Transfer the mixture to a bowl and let it cool to room temperature, stirring occasionally.
Cover with plastic wrap and let rest in the fridge for a time ranging from two to eight hours before use.
The longer it rests, the thicker the cream will become.
Depending on its use, you can vary the resting time.
Storage
White Chocolate Ganache Cream can be stored in the fridge between 24 and 48 hours after cooking.
