For proper dark chocolate you would need at least 70 cocoa in the bar. Making white chocolate ganache is super simple. I weigh out my chocolate using a scale is better than using cups for accuracy and place into a heat proof bowl. I microwave for 1 minute to start softening the chocolate. Then i bring the cream to a simmer and pour over the top of the chocolate.

Stir slowly until the cream and white chocolate are combined. Mix well to combine. Keep stirring until it s silky and lump free. Mix in vanilla and colouring if using. Place finely chopped chocolate into a heat proof glass or metal bowl.

Let cool until slightly thickened about 15 minutes. Pour heavy cream into a saucepan over medium heat. Slowly add the cream until it s just runny enough to slip off the spoon. Place the chocolate into a glass or metal bowl and set over the top of a pan of barely simmering water. Ingredients 1 cup 190g white chocolate chips or white chocolate bar chopped into bits 1 3 cup 79ml heavy whipping cream 1 2 tsp food color gel or whitening gel optional.

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1050g white chocolate 525g 300ml double cream 150ml because i use a dark chocolate that is low in cocoa density by adding the cream it makes a milk chocolate as you can see in the picture above. The process is super simple combine the cream with chocolate. If some bits of chocolate aren t fully melted heat the mixture again for 20 seconds and stir. Remove from heat and stir to cool slightly before adding the cream. How to make white chocolate ganache.

Cool completely or until slightly thickened before using. Whisk gently until white chocolate chips are melted and blended into the cream. If it s boiling the cream is too hot and could separate or even burn the chocolate. Gently pour white chocolate chips into the heavy cream making sure they are fully covered with cream. Stir occasionally until melted and smooth.

Ganache is widely used in the field of pastry to decorate all kinds of desserts from cakes to cookies and cupcakes ganache is a mixture of french origin whose original recipe comprises equal parts of cream and dark chocolate making it at home is really simple and if we wish we can modify it to make different flavoured coverings. Add melted or softened butter and whisk until smooth again. Add white chocolate chips. For example we can replace the dark chocolate for white. In a bowl on top of a pan of boiling water melt the chocolate chips.

Allow mixture to sit for 1 minute. Allow mixture to sit for 1 minute. Ganache is widely used in the field of pastry to decorate all kinds of desserts from cakes to cookies and cupcakes ganache is a mixture of french origin whose original recipe comprises equal parts of cream and dark chocolate making it at home is really simple and if we wish we can modify it to make different flavoured coverings. Cool completely or until slightly thickened before using. 1050g white chocolate 525g 300ml double cream 150ml because i use a dark chocolate that is low in cocoa density by adding the cream it makes a milk chocolate as you can see in the picture above.

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In a bowl on top of a pan of boiling water melt the chocolate chips. Let cool until slightly thickened about 15 minutes. Stir slowly until the cream and white chocolate are combined. For proper dark chocolate you would need at least 70 cocoa in the bar.