After my dark chocolate ganache recipe, it is now time for white chocolate ganache. These two ganache recipes are quite different and you cannot just swipe dark chocolate with white chocolate. Dark chocolate is so easy to work with and is so forgiving. You can always easily melt it in MW or double boiler and when added with cream it melts immediately, making it an easy option for frosting the cake. And it is also very delicious. But when you want to make your cake colourful or plain white without using fondant or butter cream, then white chocolate is the best ingredient to use. And the frosting is also very tasty. The cake you see below is filled and frosted with white chocolate ganache and look colourful it is? I will show you how I got this result in a video I am adding below.
White chocolate is very sensitive to heat. Little bit of over heating may result in your chocolate going clumpy or burnt. I remember my first trial with microwaving white chocolate and I got some hard brownish chunks of white chocolate at the end. Only then I knew how difficult it is to melt white chocolate. The ratio of cream and chocolate is different from the dark chocolate ganache. We use 750gm of chocolate for 200 ml cream, which is nearly 4 times the cream. This consistency is really great for frosting and piping. The prepared ganache is allowed to set for 2-3 hours before using it for frosting. The ganache may set hard by that time. You just need to reheat it until you reach the consistency you require before frosting. I have a video recipe for frosting the cake, but it might take a week before I upload that. So for now enjoy making the ganache.
You can easily chill it for later use. Once the ganache is done and set for 2-3 hours, transfer to an airtight jar, cover it with cling wrap and close the lid. Refrigerate it until you need. It stays good for a couple of weeks in the refrigerator. remove it from the fridge and allow it to come to room temperature before using it for frosting. Do not open the box or touch it until it comes back to room temperature. By this way the condensation that forms will evaporate away and it will be as fresh as newly made. If you want it to preserve for a month, then freeze it. But make sure to thaw it in the fridge for 24 hours, before removing it to the counter. By this way, you will avoid condensation.
White Chocolate/ Compound – 750 gm
Low Fat Cream-200 ml
Gel or Liquid Colour of your Choice
Cop chocolate into tiny pieces. You can also use a peeler to shave the chocolate.
Transfer it to a bowl.
Take cream in a sauce pan.
If colouring the ganache, add the gel colour to the cream and mix well.
Now heat cream on medium flame.
When the cream starts bubbling, pour it on the chopped chocolate. ( do not allow the cream to boil)
Set aside for a minute or two.
Now gently mix it with a spoon until the cream is completely incorporated into the chocolate.
The chocolate will not melt fully at this stage as the cream content is very low.
Prepare a double boiler for melting the ganache. You can also microwave it.
If using a double boiler, make sure the bowl you heat water is smaller than the bowl with ganache.
Fill 1/3rd of the bowl with water and heat it.
When it starts boiling, reduce heat to low, and place the chocolate bowl on top.
The water should not touch the chocolate bowl. Only the steam should heat the bowl.
Mix the ganache to distribute the heat.
When the bowl is hot to touch, switch off flame.
Remove the bowl from the boiler and let the chocolate melt in the residual heat.
If the bowl goes cold before melting the ganache, repeat the above process.
This control of heat is very essential for white chocolate.
Once the ganache is smooth and lump free, cover it with a wrap and set aside for 2-3 hours to set.
Use it after the setting time.
Colouring The Ganache:
Chocolate seizes when it comes in contact with water. So for colouring chocolate oil based colours are used. But for this ganache, as we are adding the colours to the cream, you can use any food colour you want. I have used gel colour. You can also use liquid colours or powder colours. When using powder colours, add the colour with one or two teaspoon of warm water, mix thoroughly and then add it to the cream. Other wise you may end up with speckles in the final ganache.