New This Month

White-Chocolate Ganache

  • Yield: Makes about 2 3/4 cups


  • 1 1/4 cups cream
  • 12 oz. best-quality white chocolate, chopped


  1. Place chocolate in a heatproof bowl.

  2. Bring the cream to just a boil over medium heat and pour over the chopped chocolate. Allow the mixture to sit undisturbed for 3 minutes, and then stir with a rubber spatula until emulsified.

  3. Stir the ganache over an ice bath until thick and spreadable, taking it off the ice bath for about 15 seconds at a time to avoid chilling too quickly, about 5 to 7 minutes. The chocolate should be spreadable but not runny. Use immediately.

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