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White Chocolate Ganache

 

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

Were you looking on how to make Dark Chocolate Ganache? Click right HERE for recipe.

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

What is Ganache? 

Ganache is a mixture of chocolate and cream that produces a smooth mixture which can be used to drizzle over cakes, or if you let it cool it can be shaped into truffles, or if you whip the ganache it can be used to fill or ice cakes.

Difference between White Chocolate and Dark Chocolate Ganache

The main difference is, of course, the flavor. Other than that, the dark chocolate ganache is made with dark chocolate which has a higher content of cacao solids, while the white chocolate is made with cacao butter hence the absence of the dark chocolate color.

White chocolate’s cacao butter content makes it a lot more temperamental and therefore harder to work with. If the white chocolate is overheated (more than 110F) it separates and renders it unusable. That’s why you always want to be careful not to overheat white chocolate when melting it.

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

Uses for White Chocolate Ganache 

  • My favorite way to use this ganache is to fill macarons with it. The ganache can be whipped for fluffier consistency, or used as is.
  • This White Chocolate ganache filling is also great as filling or icing cakes. If you’re covering your cake with fondant, this icing is perfect to go beneath the fondant.
  • The ganache mixture can also be used to make chocolate truffles. For this, you would allow the ganache to chill in order to harden, then shape the truffles into balls.

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

White Chocolate Ganache

Ingredients for the White Chocolate Ganache

  • The best way to be successful with this recipe is to use a scale to measure the ingredients.
  • Using good quality chocolate chips also increases chances for success. I use Guittard brand of white chocolate chips as I like their flavor to cost ratio the best.

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

How to make White Chocolate Ganache

  • The process is super simple – combine the cream with chocolate. Stir until smooth. Add melted or softened butter and whisk until smooth again.

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

  • Allow the ganache to chill, then whip until fluffy.

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

  • Refrigerate until ready to use.

Wonder what Macaron Recipes can be used with this White Chocolate Ganache recipe? 

White Chocolate Ganache

White Chocolate Ganache
4.5 from 2 votes

White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

Author: Marina | Let the Baking Begin
Course: Dessert
Keyword: macaron filling, white chocolate ganache
Calories: 156 kcal
Prep Time: 10 minutes
Servings: 12

Ingredients

  • 200 g white chocolate chips (I use Guittard Brand)
  • 150 g heavy cream , boiling hot
  • 40 g unsalted butter , melted

Instructions

  1. In a medium size mixing bowl add 200 g white chocolate chips, then pour the heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute. 

  2. Whisk the mixture until smooth. Then, add the melted butter and whisk again until combined. 

  3. Refrigerate for at least 4-5 hours or until set. 

  4. Remove from the refrigerator and allow to sit at room temperature for 1 hour. Then, whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate. 

Recipe Notes

  • If the cream over-whips and starts to separate, heat it in the microwave for several seconds, then gently stir. Keep doing this, until the cream becomes smooth again. Then, whip again.
Nutrition Facts
White Chocolate Ganache
Amount Per Serving
Calories 156 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 27mg9%
Sodium 20mg1%
Potassium 57mg2%
Carbohydrates 10g3%
Sugar 9g10%
Protein 1g2%
Vitamin A 270IU5%
Vitamin C 0.2mg0%
Calcium 41mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Helen

    Hi, I just tried this recipe but for some reason it’s too liquidy… Even though i’ve whipped it for 1-2 mins it’s still too runny. I used hershey’s white chocolate chips… should i buy another brand of white chocolate? would white chocolate wafers be thicker?

    · Reply
    • Hi Helen, did you chill it for the full amount of time indicated in the recipe? You should only start whipping (with subsequent successful result) if the mixture is chilled and visibly thickened. If it’s still as liquid as when it was warm, most likely you either need to use a different type of chocolate chips (higher cacao %) or chill it until it thickens.

      The chocolate melts do tend to thicken better than chocolate chips, but they’re not as good flavor-vise, even though not bad.

      · Reply
  • Crystal

    Am I missing the part where we’re told how to heat the cream? Seems like the addition of heat is the biggest risk/variable with white choc so I don’t find the recipe super helpful because it seems to omit that?

    · Reply
    • Hi Crystal,
      How you heat the cream doesn’t matter in this recipe, as long as you heat it to the proper temperature. The temperature is indicated in the list of ingredients. Here’s what it says – “150 g heavy cream , boiling hot”.

      You can microwave the cream until it is boiling hot, or heat it on the stove in a saucepot. Either way, with the proportions that are given in this recipe it will work just fine.

      · Reply
  • I have used Guittards dark chocolate A peels to make ganache for under fondant. It worked well. Now I want to try white ganache. You say you use Guittards white chocolate chips. How about white chocolate A peels?

    · Reply
  • Priya

    Hi. Looks really tempting ! I’ve tried white Chocolate ganache without butter for frosting cake but it didn’t work out !
    May I know why do we need to add butter and the method without butter ? What’s the difference
    Is colored ganache for frosting cake same technique but adding gel food color . Is that the only change in your recipe ?

    Thanks in advance 🙂

    · Reply
  • […] one recipe of White Chocolate Ganache first as it needs time to chill in the fridge before using in this White Chocolate […]

    · Reply
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