White Chocolate Ganache | The Decorator’s Choice

White chocolate ganache is in a league of its own.

It’s essentially a blank canvas for flavor and color.

While it can be a bit finicky because of its high cocoa butter content, once you master this ratio, you’ll never go back.

It’s buttery, luxurious, and the perfect companion for bright fruits and delicate teas.

This is my secret weapon for colorful drip cakes.

White chocolate ganache is the only ganache you can truly customize in terms of color.

If you want a vibrant pink drip for a birthday or a soft sage green for a wedding cake, this is your base.

Simply add an oil-based food coloring (or high-quality gel) to the finished ganache, and you have a custom-colored glaze that tastes infinitely better than candy melts!

Recipe Card

Ingredients

• 30 ounces White Chocolate

• 12 ounces Heavy Cream

• 2 Tablespoon Corn Syrup (optional)

• 1/5 teaspoon Salt (optional)

• 1 teaspoon Vanilla Extract (optional)

Tools

• Medium Sauce Pot

• Mixing Bowl

• Whisk

• Immersion Blender (optional)

Instructions

1. Prep the Base: Place your finely chopped chocolate (or chips), salt, vanilla, and corn syrup into a medium, heat-proof glass or metal bowl. (salt, vanilla & corn syrup are optional!)

1. Heat the Cream: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. You’ll know it’s ready when small bubbles form around the edges and steam begins to rise. (Do not let it reach a rolling, violent boil, as this can scorch the chocolate).

2. The Soak: Pour the hot cream over the chocolate mixture. Ensure all the chocolate is submerged. Allow the chocolate and cream to sit for 1 minute undisturbed before stirring together. Then begin whisking in small, circular motions. Gradually work your way outward until the mixture is glossy and smooth.

3. The Finishing Touch: For the smoothest possible texture, use an immersion blender. Keep the head of the blender fully submerged to avoid incorporating air bubbles. (This step is optional)

Pro Baking Tips!

• Chop it Fine: If using bar chocolate, chop it into shards. Large chunks won't melt evenly, leading to a lumpy ganache that requires reheating (which can cause it to "split").

• The "Anti-Air" Rule: When whisking, try to keep the whisk in contact with the bottom of the bowl. Vigorous, airy whisking creates bubbles that ruin the "glass-like" finish.

• Temperature Matters: If your ganache looks broken (oily or grainy), it usually means the cream was too hot or the fat separated. Fix it by adding one teaspoon of cold cream and whisking or blending vigorously to bring the emulsion back together.

• The Shine: If you want a mirror-like finish for glazing a cake, stir in a tablespoon of room-temperature butter once the ganache has cooled slightly (to about 100°F or 38°C).

Storage & Shelf Life

• Room Temperature: Ganache is generally safe at room temperature for up to 2 days (the high sugar and fat content acts as a preservative). Keep it in a cool, dry place.

• Refrigeration: Store in an airtight container for up to 2 weeks.

  • Crucial Step: Press plastic wrap directly onto the surface of the ganache before sealing the lid. This prevents a "skin" from forming and keeps fridge odors out.

• Freezing: Ganache freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator before using.

• Reheating: To bring it back to a pourable state, use a double boiler or microwave in 10-second bursts at 50% power, stirring between each burst. Never cook the ganache to reheat it!