How to Make White Chocolate Ganache
In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, shows us how to make White Chocolate Ganache. You can use ganache for frosting, filling and drizzling on your favorite sweets and pastries! Yum! This video is part of a wider series of baking/cooking videos, which are published on the Mahalo.com channel of YouTube.
Step 1: Ingredients for Chocolate Ganache
- 9 ounces of bittersweet or dark chocolate, chopped finely
- 1 cup of heavy cream
Step 2: How to Make Chocolate Ganache
- Chocolate ganache is used as both a topping and a filling in many desserts. Since the recipe only has two ingredients, making ganache is primarily about technique.
Step 3: Ganache Variations
- Add a teaspoon of vanilla after whisking
- Add a tablespoon of coffee liqeuer after whisking
- Use milk chocolate instead of dark chocolate
- Substitute white chocolate for the dark chocolate.
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References
Fast Facts
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Fact:
Ganache can be frozen for up to 9 months. Thaw it by heating a water bath or double boiler.
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Fact:
Keep the temperature of the chocolate under 120 degrees F for best flavor.
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Fact:
Be careful not to let any water touch the ganache. Even a drop can make the chocolate seize.
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Fact:
Don't cover the chocolate while melting, as the steam could cause the chocolate to seize.
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Fact:
Refrigerate the ganache if you need to thicken it.
