![]() Make sure that after you do your final coat of buttercream, you chill the cake in the refrigerator for at least 30 minutes. Since molecules move more slowly at cooler temperatures (and warp speed at higher temperatures), it makes a lot of sense that you can better control how far the white chocolate ganache drips when the buttercream is chilled. To fix situations like these, you’ll need to reheat the ganache to 92✯ to melt the fat crystals and re-whisk to bring it back together. You’ll know that this has happened because the ganache will look grainy and dull, or even separated like oil and water. Ganache (especially white chocolate!) does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate. Trying to speed up this process by placing ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips.Ĭooling in the fridge also leads to the urge to stir it too often. Once you’ve whisked the ganache together, it’s crucial to let it cool on your countertop until it’s room temperature, about 20-30 minutes depending on how cold your environment is. Tip 2: Be Patient With The Cooling Process So the whitening method is my favorite option. Some bakers like to use white candy melts in place of white chocolate chips to make white ganache, but I don’t like the taste of candy melts. It works like a dream every time, and you only need about half a teaspoon per batch of white chocolate ganache to get a perfectly bright white. To whiten the ganache, I swear by Americolor Bright White food color gel. The thing about white chocolate chips is that they aren’t exactly as white in color as they seem to be. Tip 1: Whiten Your Ganache If It’s Too Yellow When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency. Make Ahead Tips: this ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. ![]() Here’s a detailed video of the recipe, and you can continue reading below for all of my tips on working with white chocolate ganache: Just bring the cream to an almost-boil, pour it over the white chocolate chips, whisk it together until it’s uniform, and you’re good. I’ve found a 3:1 ratio to be absolutely perfect (exact recipe below), meaning three parts chocolate to one part heavy whipping cream. With the absence of chocolate solids, the ratio of heavy whipping cream to white chocolate chips is going to be different than other ganache recipes. Generic white chocolate chips or a white chocolate bar chopped into small pieces will work just fine. Although I’ve never tried making white chocolate ganache with anything fancier than Hershey’s white chocolate chips, you can feel free to go as branded or non-branded as you want. Instead, it’s made from a mixture of sugar, cocoa butter, milk products, vanilla, and some sort of fatty substance called lecithin. ![]() ![]() The first thing you need to know about white chocolate is that it’s not a true chocolate, meaning there’s a lack of chocolate solids and therefore doesn’t behave the same as semi-sweet, milk, or dark chocolate. In fact, the first time I made it (using a super popular recipe that won’t be named) the ganache was so thin and runny that the drips just ran down the side of the cake and pooled at the bottom, even after cooling it to below room temperature! I have since experimented with white chocolate ganache to find the perfect ratio of chocolate to heavy whipping cream, and have found some handy tips for making it extra white and beautiful. I’m so excited to share these tips with you because I know how finicky white chocolate ganache can be if you don’t get the ratio and timing just right. Ever since I shared this recipe and tutorial for semi-sweet chocolate ganache drip cakes, I’ve gotten so many questions about making white chocolate ganache drip cakes. ![]()
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