Please Help......white Chocolate Ganache
Decorating By grama_j Updated 17 Dec 2008 , 4:44pm by CarolAnn
I LOVE chocolate ganache, but have not tried the white ganache...... I would love to try whipping some for a filling for an up coming cake....... anyone have any experience with this ? Do you use the same measurements as the dark chocolate ? Is is toooo sweet ?
I would love to know the question to this too! I made white ganache for a cake at Thanksgiving and it was so runny. No matter how much chocolate I added it would never thicken up!
I did it exactly like the dark chocolate. I know dark chocolate has a higher content of cacao and this is why it gets thicker. From what I found.. white chocolate bar has no cocoa solids to begin with. There is a science to the whole thing. It frustrated me so I researched it.
I never did get mine thick enough to use as a filling!! 
If there is a way of making a tasty white chocolate ganache I'd like to know about it too. I've made it with the bakers white choc and it never thickened and didn't taste too great either. I'd love to make a nice smoothe white icing, white counterpart to dark ganache, but haven't had any luck. I can't afford to keep experimenting only to throw it out. I hope someone comes up with an answer to this. I haven't started my holiday baking but will soon.
This is the recipe I use to fill my Raspberry cupcakes. I LOVE it! The trick with this to make it the same day you buy your cream, and check the expiration date. You use less cream, and more butter. Hope this helps.
1/2 cup heavy cream
12 ounces white chocolate, chopped
4 tablespoons butter
1. In a small, heavy saucepan, heat the cream just until it starts to simmer.
2. Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
3. Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
4. Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
5. Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
(I just put the chocolate and the butter in a glass bowl and then add the cream to that. Works better than just putting everything in the pan)
To make the white choc ganache, you need to add more white choc. So the ratio is 1:3. If you are using 100ml of cream add 300g of white chocolate. I haven't whipped the ganache. But if you let it cool and and stir with a metal spoon time to time, you will get a spreadable consistancy.
HTH. 
i use the chocolate ganache provided below. although i have never made the white chocolate ganache, the poster recommends doubling the the amount of white chocolate used (in terms of the dark chocolate requirements).
http://www.cakecentral.com/cake_recipe-2116-7-Chocolate-Ganache-1.html
i also remember, in Martha Stewart book on Wedding Cakes, that there is a recipe for white chocolate ganache that uses cocoa butter, maybe someone with the book can search for the recipe and post it here.
HTH!!
Hey ladies, What I do is use 8 oz of white chocolate, 4 oz of white chocolate syrup and 1/4 cup of heavy cream(use more if you want your coating more pourable).
Bring the cream to med-high heat, pour over the chopped white chocolate(or chips), stir till melted, add the syrup. Makes a FANTASTIC tasting ganache-y coating
If you sit and whip it at a pretty high speed for a while you will get a nice fluffy "frosting" ganache. Otherwise let it come to room temp and whip it up for 5-10 minutes and it's perfect filling consitency. I have a pic of the ganache in my raspberry cuppies in my photos.
Do cakes with ganache filling need to be refrigerated or can they sit out for a few days?
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