WHITE CHOLOLATE GANACHE 1
Don’t use boiling cream as you do when using dark chocolate. Let the cream cool somewhat. If the cream is too hot, the white chocolate will clump up. A higher proportion of white chocolate is needed to get the same stiffness as with dark chocolate. White chocolate ganache whips up in just 20 seconds.
17 oz / 480 g white chocolate, chopped
1 cup whipping cream
2-3 tsp butter or more
• Place the white chocolate in a clean, dry stainless steel bowl.
• Place cream in a pot and heat to boiling point.
• When cream has cooled off a little, stir it into the chocolate.
• Add in butter, 1 teaspoon at a time, and stir.
• Keep adding until texture is smooth.
• Cool to room temperature.
• Pour over the cake until totally covered.
• Cool and repeat if necessary.
WHITE CHOCOLATE GANACHE 2
1-1/2 cups whipping cream
8 oz / 226 g ounces white chocolate chips
• In a saucepan bring cream to boil.
• Remove from the heat.
• Place white chocolate chips in a large bowl.
• Add the hot cream.
• Let rest for 1 minute, then whisk until smooth.
• Transfer to the refrigerator to cool, stirring occasionally.
• When mixture is cold and thickened, beat with electric mixer to soft peaks.
• Beat the last few strokes with a whisk until thick and firm.
(Do not over-whisk, because mixture will become grainy.)