White Chocolate Ganache Recipe: How to Make Ganache

White chocolate ganache is a mixture of white chocolate and heavy whipping cream. White chocolate consists of cocoa butter, milk solids, and sugar. Notably, it doesn’t contain the cocoa solids that give dark chocolate and milk chocolate their trademark tastes and dark tints. White chocolate pieces also have a lower melting point and are more prone to overheating than these other types of chocolate. The white color of this chocolate ganache makes it the perfect canvas for food coloring and natural dyes.

White chocolate ganache is a sweet and thick mixture of chocolate and heavy cream. Use the ganache in any of the following ways:

1. 1. Fill macarons. The French sandwich cookies have various filling options, but piping chocolate ganache in between them is popular. Pipe room temperature or slightly chilled white chocolate ganache on the underside of one macaron, then place another macaron on top. The ganache is thick enough to hold its shape in between the cookies. Learn how to make them at home with this French macaron recipe.
2. 2. Make truffles. Traditional chocolate truffles use dark chocolate ganache and cocoa powder to mimic the look of real truffles found growing around tree roots. For white chocolate truffles, refrigerate the ganache until it’s firm and scoopable. With a small cookie scoop or spoon, scoop out a small amount of the ganache, then roll it between two hands to form a smooth ball. Dip the truffle in melted white chocolate and roll it in various toppings, like sprinkles, shredded coconut, or cookie crumbs. Learn how to melt white chocolate properly.
3. 3. Swirl into homemade ice cream. The texture of white chocolate ganache is similar to that of hot fudge when frozen with ice cream. After the ice cream churns in an ice cream maker, swirl in room-temperature ganache by hand, so it retains the swirl. Freeze the ice cream in a loaf pan or freezer-safe bowl for a couple of hours before scooping and serving.
4. 4. Decorate cakes. Use gel food coloring to create custom white chocolate ganache colors for cake decorating. Alternatively, use whipped ganache frosting instead of buttercream frosting in between the layers of a layer cake, allowing the ganache to drip over the sides to achieve a drip cake, or pipe whipped ganache on top of cupcakes. Whip the ganache in a stand mixer fitted with the whisk attachment until light and fluffy.

Ganache is easy to make, but white chocolate can be a little tricky to work with. Here’s what to know:

1. 1. Use good-quality ingredients. Since white chocolate ganache only has two components, using high-quality ingredients will result in a higher quality ganache. Use real white chocolate from a reputable brand instead of white chocolate candy melts or anything with a label indicating it’s a white chocolate product instead of pure white chocolate.
2. 2. Chop chocolate bars into small pieces. Chopping the chocolate into smaller pieces makes it easier for the heavy cream to melt it. White chocolate chips are a good size already, but use a sharp knife to shave white chocolate bars into fine pieces.
3. 3. Store in an airtight container in the refrigerator. For most of its uses, ganache needs to be firm. Pour the ganache into an airtight container with a secure lid. Alternatively, place the ganache in a bowl and cover it with plastic wrap or a silicone bowl cover. Chill the white chocolate ganache for a minimum of two hours or up to two weeks.