The White Chocolate Ganache is a filling cream for cakes, to cover and decorate them or to eat by the spoonful in delicious and delightful cups ready in no time.
Perfect for filling cream puffs or making chocolate profiteroles, and instead of using dark chocolate, use this ganache without whipping.
It’s perfect for decorating cupcakes instead of the usual buttercream; in the past, when the little nieces were young, I often made decorated cakes in fondant and frequently used white chocolate ganache to frost cakes before applying the fondant.
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If you like white chocolate, below I leave you with more scrumptious ideas, and then right after the photo, as always, we will discover how to prepare the White Chocolate Ganache!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the White Chocolate Ganache
- 8.8 oz white chocolate
- 3/4 cup heavy cream
- 3.5 oz mascarpone
Tools
- 1 Small pot
- 1 Bowl
- 1 Spatula
- 1 Electric whisk
Preparation of White Chocolate Ganache
Before getting to the recipe for preparing the White Chocolate Ganache, let me give you some advice.
First, buy a high-quality white chocolate, preferably from specialty stores (I’ve listed the one we usually use among the ingredients).
If you use a poor quality white chocolate, your white chocolate cream will have an overly cloying taste.
To prepare the white chocolate cream, finely chop the white chocolate and place it in a bowl.
Bring the heavy cream to a boil in a small pot.
When the cream begins to boil, remove it from the heat and pour it into the bowl with the chopped chocolate.
Stir with a rubber spatula to fully melt the chocolate.
Cover the bowl with plastic wrap in contact with the surface to prevent a crust from forming, and once cool, place the cream in the refrigerator for at least 4 hours.
Six hours would be ideal.
After the resting time, sift the mascarpone to make it creamy, then add it to the white chocolate cream.
You’ll see that your white chocolate cream will be nice and thick, and if you want, you can use it already as is.
If you want to whip it, I recommend doing it for a very short time, less than 1 minute, as it becomes really too dense.
Be careful with the heat, if in summer, you’ll see that as it warms up, it deflates a lot given the high butter content in white chocolate.
Therefore, prepare it and whip it, but place it in the refrigerator right after preparing it or after covering your cake or decorating the cupcakes.
If you are preparing a spoon dessert in a glass, you can prepare it by piping the cream into a pastry bag with a star nozzle, alternating layers of cream and biscuits or pieces of sponge cake and finishing on top with perhaps some chopped nuts.
How to Store White Chocolate Ganache
You can store it in the refrigerator, either whipped or not, in a well-sealed container for 3 or 4 days.
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