I was searching for a white chocolate ganache and decided to alter one already here in the Recipe Index. It worked like a dream!
This recipe works equally well cut in half or doubled.
White Chocolate Rum Whipped Ganache
Ingredients
- 1 lb white chocolate, chopped into chunks
- 1 quart heavy cream
- 2-4 tablespoons Rum
Instructions
- Melt white chocolate slowly over a double boiler.
- In another pan, bring heavy cream to a slow boil (do not scorch!)
- Incorporate 1/3 of the heated cream to the white chocolate, then return all to the heated cream. Whisk constantly till smoothe. Add Rum.
- Transfer to a bowl, cover with plastic wrap to keep skin forming, and put in the fridge till cool.
- Whip on medium speed until stiff. Do not overwhip or you’ll get White Chocolate Butter…not good.
I will be trying this since rum is added to it, thanks
What's this good on? Chocolate cake? Yellow cake? Thanks!
For me this came out very watery. I halved the recipe, and it did not look like ganache. When I whipped it, it never stiffened up. It did taste yummy, but I was not able to use it on my cake.
Ordinary Ganache is 1:1 (ex. 16 fl oz heavy cream to 16 oz chocolate). Rich Ganache is 1: 1.5 (16 fl oz heavy cream to 24 oz chocolate ) and Truffle Ganache is 1:2 (16 fl oz heavy cream to 32 oz chocolate). I found these ratios have worked the best. Just my 2 cents. :-)
Thank You Padraig. Ive been looking for a simple explanation for ganache. I'll have to try these ratios.
tried this but it ended up a watery mess, needed more chocolate in it