White Chocolate Ganache Drip Recipe

How many of you have experienced seized white chocolate? And, how many of you have experienced lumpy white chocolate? Well, my hand was up both times.
Many people say white chocolate is not real chocolate. However, 45% of the cocoa butter used in good white chocolate comes from the cocoa pod. And yet, while it has cocoa butter it does not have any cocoa solids. In fact, white chocolate is basically a combination of cocoa butter, sugar, and milk solids. Hence, it’s so temperamental. For example, a little extra heat and cocoa butter can burn and render your white chocolate unusable. So, why am I telling you this? Since, one of the biggest challenges to melting white chocolate, or making white chocolate ganache, is in the heating process. In particular, it can easily seize, get lumpy, or be grainy when heating. And it also scorches very easily.

White Chocolate Ganache Drip

Hot Cream Method

Place chocolate in a heatproof bowl – and set aside. Heat heavy cream in a saucepan over medium heat and bring to a simmer but do not boil. Next, pour the hot cream mixture over the chocolate. Cover and let sit for a minute. Stir until smooth with a heatproof spatula then whisk.Pro tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, If you still have undissolved chocolate use a blender to blend it to a smooth consistency.

Microwave Method

Break the chocolate into a microwave-safe bowl. Pour heavy cream over the chocolate. Place the bowl in the microwave for a minute on high. Stir with a silicone spatula well until you have a smooth ganache. If necessary – continue to heat in the microwave at 30-sec intervals until you have a smooth mix.Pro tip – White chocolate melts easily. So, try to use the heat in the cream to melt the chocolate rather than heat it. Overheated white chocolate can separate easily.

Using Ganache

Let the chocolate ganache cool to room temperature first. Glaze – You can use it in this liquid form as a glaze to pour over a cake such as a chocolate mousse cake. Drip – Fresh ganache that has just cooled to room temperature can be used to drizzle on cakes or as a drip. Frost – If you let it cool some more, it gets firm to peanut butter consistency. Once firm, you can use a spatula and frost a cake. Pipe – When cooled completely for a few hours, it will firm even more (or place in the fridge for 10 to 15 minutes). Now, you can place it in the piping bag and pipe some pretty swirls on cakes and cupcakes.

Storage

Chocolate has a high content of fat and sugar, which is why ganache can actually stay at room temperature for hours and not get ruined. And yet, make sure to cover it well with a plastic wrap on the surface of the ganache.

However, for regular cakes, cupcakes, and desserts that don’t need to be covered with fondant, this is perfect. But, if you are looking to use ganache for a novelty cake, wedding cake, or under fondant, then you need to use my cake decorators ganache recipe. Do you see the consistency of the ganache below? That’s what you need. Also, watch me frost a cake with white chocolate ganache.

Modeling Chocolate (2 ingredients) White modeling chocolate Best EVER Homemade Fondant Chocolate Marshmallow Fondant Homemade Edible Sugar Lace Bean Paste Recipe for Sugar Flowers – Korean Bean Paste See all Fondant recipes See all frosting recipes

Cake Decorators White Chocolate Ganache Cake Decorators Chocolate Ganache Unlocking the Secrets to Perfect Chocolate Ganache Rich and Moist Chocolate Birthday Cake with Frosting and Ganache Coffee Chocolate Cake Recipe: Perfect for Any Celebration