White chocolate ganache tastes wonderful. It is simple to make and I have used it on numerous occasions as a cake filling for layer cakes and fondant cakes.
In this post I explain how to make a white chocolate ganache for a layer cake filling; white chocolate ganache is a type of chocolate crème that I often use to fill my cakes, (see recipe at the bottom of this post).
I like to find different cake fillings which complement each other, for example a chocolate layer cake with a filling of white chocolate ganache on the first layer and a fruit of the forest mousse on the next layer. Just yum! Another option is a vanilla sponge cake that you cut into layers and then add a filling of white chocolate ganache and orange mousse or raspberry mousse. The flavours in such a cake complement each other perfectly.
Now, this is important – there are 3 key issues in making a great ganache:
It is super easy to make a chocolate ganache but you need to be aware of some important stuff!
- Make sure to cover your ganache with plastic wrap in such a way that you place the plastic directly onto the surface of the ganache. This prevents a film / sugar crust from forming – see the picture below.
- Place the ganache in the refrigerator for at least 8 hours or keep it overnight to firm up before you use it in a cake. When you need to use it, you can reheat it in the microwave for a short time and stir it gently so that it is easy to work with.
- Use a better quality chocolate, because this will get a better-performing ganache.
- ½ cup heavy cream
- 12 ounces white chocolate
- Chop the white chocolate into small pieces.
- Place the chocolate evenly on the bottom of a bowl (must be heat proof).
- Pour the heavy cream into a saucepan. Place the pan over low to medium heat.
- Heat up the cream and bring the cream to a boil while you stir it from time to time. Avoid that it boils over.
- Remove the cream when it starts to boil.
- Slowly pour it over the chocolate. Make sure that it covers the chocolate completely.
- Don’t stir it; just leave it to melt for 5 minutes.
- After 5 minutes, you need to stir it with a rubber spatula or wire whisk. Stir gently from the center and outward so you don’t risk creating air bubbles.
- Keep stirring until the cream and the white chocolate is completely combined. The mixture should look smooth and shiny. The ganache will be very thin and runny. It is supposed to be like that.
- When the ganache has cooled off, you need to cover it with plastic wrap. Place the plastic directly onto the surface of the ganache.
- Place the ganache in the refrigerator for at least 8 hours or keep it overnight to firm up before you use it in a cake.
- When you need to use it, you can reheat it in the microwave for a short time and stir it gently so that it is easy to work with. Let it cool off.
- Prior to filling the cake, whip the ganache until it becomes fluffy in the texture but be careful not to overwhip - this can lead to a grainy texture.
- You can freeze ganache in an air-tight container for up to 2 months. Make sure to thaw it in the fridge. Afterwards, you can reheat it in the microwave so that it becomes easy to work with.