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White Chocolate Ganache

Thick and creamy, white chocolate ganache that's perfect filling and coating cakes and cupcakes.
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  • 1 cup (227ml) heavy whipping cream
  • 3 cups (680g) white chocolate, chopped or chips


  • Place the heavy cream in a small saucepan and bring to a simmer over medium low heat.
  • Meanwhile, place the chocolate in a medium size bowl.
  • When the cream begins to bubble around the edges, remove from the heat, and pour over the white chocolate. Let the mixture sit for 5 minutes.
  • Gently whisk the chocolate and cream from the center of the bowl to the outer edges of the bowl. Do not mix too fast as you want to avoid incorporating air.
  • If the chocolate isn't melted all the way, place in the microwave in 15 second increments, whisking after each session, until smooth. Do not overheat.
  • Let the chocolate ganache firm up until it's the consistency of peanut butter before using.
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