White Chocolate Ganache
White Chocolate Ganache
Ingredients
- 250 ml cream
- 750 g white chocolate chopped
Instructions
- In a large saucepan, bring the cream to the boil. As soon as the cream starts to boil add the chocolate and switch off the heat. Stir until the chocolate has melted. Store in the fridge for 1 week or in the freezer for 1 month. Can be melted in the microwave.
Notes
Add liqueur, orange zest, spices or other flavours if desired, while the mixture is still warm.
Can be rolled into truffles or piped once it has cooled. Finish off your truffles by rolling them in icing sugar, cocoa, chopped nuts or coconut. Use as a filling for moulded chocolates, or dip in melted chocolate.
Can be rolled into truffles or piped once it has cooled. Finish off your truffles by rolling them in icing sugar, cocoa, chopped nuts or coconut. Use as a filling for moulded chocolates, or dip in melted chocolate.