Can anyone please help me with a white chocolate ganache recipe I can use as a candy filling? I'm looking for something with a smooth velvet texture.
For chocolates I use 2,5 parts white chocolate to 1 part heavy cream. Chop the chocolate finely. Bring the cream to a boil an pour over chocolate. Stir until all chocolate is dissolved. Let it cool down to below 27 Â° C (sorry am European, we use Celcius ) if you want to fill something with it. Can be flavoured with all sorts of liquor which makes the texture of the canache smoother. This canache is called a PralinÃ©-Canache.
Hope that helps!
The usual ratio is 3 parts choc to 1 part cream. You need the higher choc ratio because the white choc is softer. DON"T use the eating blocks of chocolate. I used Cadbury Dream once and it didn't work. Nestle white choc melts work well.
I use Ghiradelli white chocolate chips, 3 to 1 ratio and I too add flavorings after it is all melted
Thank you all so much!! I was really in a pinch and needed something quick!
Ok I know it's been a little while. I made bon bons using the ganache as center. They were delish!!! They didn't last very long. I had a few family members ask about some for Valentines Day. My question is do they need to be refrigerated due to the heavy cream?
no ganache does not need to be refrigerated
Thank you so much. I was worried about making someone sick.