This White Chocolate Ganache is a delicious and creamy sauce that can be used for all sorts of desserts and decorating.
Sweet Dessert Sauce
This White Chocolate Ganache is just like it’s dark and milk chocolate counterpart but full of the creamy, sweet taste of white chocolate.
Since white chocolate is not made with cacao, it works a little differently than the brown versions.
This recipe walks through common questions about White Chocolate Ganache and how you can make your own for your desserts!
What is White Chocolate Ganache Made Of?
The beauty of a ganache is that the ingredients are incredibly minimal. All you need is:
- White Chocolate
- Heavy Cream
What Brand of White Chocolate is Best for Ganache?
Ideally you want to use one that is considered nicer as it will be creamier and silkier.
Chips will work (I have used them!) but run the risk of feeling chalkier.
What Does White Chocolate Ganache Taste Like?
Since we are using minimal ingredients, it is best to try and use a good quality white chocolate. But any white chocolate, even chips, will work!
How to Make White Chocolate Ganache
First chop up the chocolate into little bits. The smaller, the better, as it will melt more easily.
Heat the heavy cream in a pot on the stove over medium heat until warmed through.
Alternatively, it can be microwaved.
Add the chocolate into the warm cream. Let sit for a minute or two and then stir occasionally for the chocolate to melt.
If the chocolate is not completely melting, microwave at 50% power in short intervals of 20-30 seconds, stirring each time, until melted.
Use as desired!
Does Chocolate Ganache Dry Hard?
Yes, it will get firmer and set as it cools.
Why is my White Chocolate Ganache Yellow?
This happens because white chocolate tends to have a slight yellow hue to it.
How do you make white chocolate white? For a bright white ganache, you can use a white food gel when mixing the chocolate.
How Do I Make my White Chocolate Ganache Thinner?
If the ganache is too thick to use, first try warming it up a little.
As it cools it gets thicker so you might simply need to gently reheat it a little to loosen it back up.
If this does not help, add a little more warmed cream and stir to combine.
How Do I Make my White Chocolate Ganache Firmer?
How do you thicken white ganache? If your ganache is too thin and runny to use, you can simply let it sit for a little while at room temperature to thicken up as needed.
Chilling will speed this process up but be sure to keep an eye on it before it gets too thick!
How Long Does it Take for Ganache to Set?
It will start to set in around 15 minutes and get to a firmer consistency after about 30-45 minutes. It will continue to harden more so over time. And this process is much faster in the refrigerator.
Humidity and heat in the kitchen will affect the time it takes as well.
Why is my Ganache Not Hardening?
If it is still not getting firmer as it cools, you will need to add more chocolate.
Warm the ganache up either over a double boiler or in a microwave at 50% power in short bursts and once warm, add more chocolate to melt.
How Long is White Chocolate Ganache Good For?
Refrigerated ganache can last up to 5 days.
Can You Leave Ganache Out Overnight?
You could leave it out for two days, but it is recommended to not leave it out and keep it chilled since it has dairy products in it.
- 1 cup white chocolate
- ⅓ cup heavy cream
- white food gel optional
- Heat the heavy cream in a small pot on the stove over medium heat until hot but not boiling.
- While the cream is heating, chop up the white chocolate into small bits. The smaller, the easier they will melt.
- Put the chopped chocolate in a medium bowl. Add the hot cream.
- Stir until the chocolate is melted.If needed, microwave at 50% power for 20 second intervals if the white chocolate is not completely melting.