Desserts

White chocolate ganache

Top your cakes with a silky white chocolate ganache or use it to make truffles. Be sure to use good-quality chocolate for the best results.

Ingredients:

  • 450g good-quality white chocolate, finely chopped
  • 275ml double cream

Directions:

  • Put the white chocolate in a heatproof bowl. Warm the cream in a small saucepan over a medium heat until it steams and just begins to bubble, then pour it over the white chocolate and leave for 1 min.
  • For the silkiest ganache, use a hand blender to blend the cream and chocolate from the centre of the bowl outwards. (Keep the blender submerged to avoid adding air to the mixture.) If you don’t have a hand blender, whisking from the centre will also work. If you still have lumps of chocolate, gently warm the ganache in the microwave in 5-second bursts, stirring between each until smooth. Leave to cool slightly before using (it should be a spreadable consistency). If it sets too hard, gently warm in the microwave or in a heatproof bowl over simmering water. Will keep chilled for three days or in the freezer for up to a month.

Nutrition per serving:

  • kcal313
  • fat24g
  • saturates15g
  • carbs21g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.12g