White Chocolate Ganache

Baking By alliebear Updated 7 Dec 2009 , 3:43am by luvbakin

alliebear Posted 17 Nov 2009 , 5:33pm
post #1 of 5

Is it possible to make a thick enough white chocolate ganache ( like that of a truffle center) to be able to cut shapes out of?

4 replies
2SchnauzerLady Posted 17 Nov 2009 , 5:49pm
post #2 of 5

That's an answer I'll be watching for!

alliebear Posted 17 Nov 2009 , 5:52pm
post #3 of 5

i know i think it will make an excellent topper for a cupcake. i am pretty sure its possible, i mean truffles are hand rolled right? so i suppose if i alter the chocolate to cream ratios and pour it and chill it it should work i think.

delisa01 Posted 7 Dec 2009 , 3:36am
post #4 of 5

I think you may have better results using white modeling chocolate, which is white chocolate and corn syrup. It seems to me that white chocolate ganache would be too sticky and gooey to do cut outs. Good Luck!

luvbakin Posted 7 Dec 2009 , 3:43am
post #5 of 5

I have made it to put in the middle of a cake and whipped it first. If you used less cream, and didn't whip it, I think it would work. Try a small batch and see how it works for you.

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