White Chocolate Ganache
Serves: 16
 
A rich ganache adds a delicious touch to a number of desserts. Easily made by melting white chocolate and butter in hot cream and then refrigerating it until cold, the ganache pipes well and holds it shape.
Ingredients
  • 5 ounces white chocolate*, finely chopped
  • ⅓ cup heavy whipping cream
  • ½ tablespoon unsalted butter, softened
Instructions
  1. Place chocolate in a heatproof bowl.
  2. In a small saucepan, heat cream over medium heat until very hot with bubbles forming around edge of pan and steam rising from cream. Pour hot cream over chocolate. Let sit until chocolate melts, 1 to 2 minutes. Stir in one direction until mixture is smooth and creamy. Add butter in thirds, stirring until butter melts and is incorporated.
  3. Refrigerate mixture until firm enough to pipe and hold its shape, checking frequently for firmness, 20 to 35 minutes.
Notes
*We had best results with Baker’s Premium White Chocolate Baking Bars.
Recipe by TeaTime Magazine at https://teatimemagazine.com/elderflower-lemon-white-chocolate-cakes/