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!
FROSTING, ICING, ETC RECIPE HELP

Sarah's
Secrets

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

INGREDIENTS
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.

INSTRUCTIONS
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.

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

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