White Chocolate Strawberry Ganache

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Cupcakes and photo by odetteganda © Sarah Phillips 
Ultimate Peanut Butter Cake or UPBC Cupcakes frosted with White Chocolate Strawberry Ganache!


Stirring in one direction, not whisking, ensures that there will be a minimum of bubbles in the ganache.

1 pound excellent quality White chocolate, chopped into 1/4-inch pieces or 16-ounces excellent white chocolate chips, such as Ghirardelli Brand
2 cups heavy whipping cream
3/4 cup strawberry jam [smooth - no chunky fruit bits]

Optional: Enhance the strawberry flavor with 4 teaspoons strawberry liqueur or 1 - 2 teaspoons strawberry extract.

Heat jam until hot but not boiling.
Bring cream to boil on stove-top or by microwave.
Pour chocolate into hot cream - let sit for 60 seconds before stirring.
Stir in one direction to create a smooth ganache.
When smooth, add to hot jam and stir well [one direction]
Add flavorings, if desired.
After ganache has been refrigerated approximate 25 minutes, stir well. Chill another 25 minutes, stir again. Then stir finally again 25 minutes later - the ganache should be thick enough to spread.

Ganache can stay at room temperature for a day, and then must be refrigerated.

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