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White chocolate ganache

Name: White chocolate ganache
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 680ml
Ingredients: 450g good-quality white chocolate finely chopped; 275ml double cream

Top your cakes with a silky white chocolate ganache, or use it to make truffles. Be sure to use good-quality chocolate for the best results

10 min total 5 min prep 5 min cook Makes 680ml 313 cal

Ingredients

680 serv.

450g good-quality white chocolate finely chopped
275ml double cream

Instructions

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1 Put the white chocolate in a heatproof bowl. Warm the cream in a small saucepan over a medium heat until it steams and just begins to bubble, then pour it over the white chocolate and leave for 1 min.
2 For the silkiest ganache, use a hand blender to blend the cream and chocolate from the centre of the bowl outwards. (Keep the blender submerged to avoid adding air to the mixture.) If you don’t have a hand blender, whisking from the centre will also work. If you still have lumps of chocolate, gently warm the ganache in the microwave in 5-second bursts, stirring between each until smooth. Leave to cool slightly before using (it should be a spreadable consistency). If it sets too hard, gently warm in the microwave or in a heatproof bowl over simmering water. Will keep chilled for three days or in the freezer for up to a month.