Easy Whipped White Chocolate Ganache
Sweet, Silky, and creamy, this decadent Easy Whipped White Chocolate Ganache uses just two ingredients: white chocolate and cream! This ganache can be used to frost desserts like cakes, truffles, cheesecakes, pies, tarts, and more.
Servings: 6 inch cake
Calories: 295kcal
Equipment
- Medium sized bowl
- Whisk
Ingredients
- 600 g White chocolate
- 200 ml double cream or heavy cream
Instructions
- Add chocolate chunks or chips to a large bowl.
- Pour in the double or heavy cream.
- Warm the white chocolate and cream for 30 seconds in the microwave and stir. Repeat this step until the mixture is smooth and liquid.
- Leave the mixture to cool. Then cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
- Refrigerate ganache for 2 hours or leave to cool at room temperature for 5-6 hours.
- Then whisk for 2 minutes or until spreadable.
- Start decorating!
Video
Notes
- Stirring: Make sure you stop and stir the chocolate between each interval. Do not heat the chocolate for longer than 30 seconds, as this may cause it to harden. The chocolate must be liquid to make the ganache.
- Texture: If you prefer liquid ganache then do not refrigerate or whip the ganache after melting it in the microwave. Leave the white chocolate ganache to cool slightly and use as desired.
Nutrition
Serving: 100g | Calories: 295kcal | Carbohydrates: 49.52g | Protein: 2.09g | Fat: 10.08g | Saturated Fat: 6.136g | Polyunsaturated Fat: 0.362g | Monounsaturated Fat: 2.881g | Cholesterol: 34mg | Sodium: 63mg | Potassium: 187mg | Fiber: 2g | Sugar: 37.93g | Vitamin A: 367IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1.59mg