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.


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.)



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!