What Can I Do With Left Over White Chocolate Ganache?

Decorating By Roxybc Updated 19 Apr 2010 , 6:04pm by Sherry1030

Roxybc Posted 18 Apr 2010 , 10:40pm
post #1 of 17

So as you may have read in another post I made some white chocolate ganache yesterday, and forgot to half the batch. I've got a ton left over, but haleven't got a clue what to do with it. Can someone give me some ideas of what I can do with it? Also, can it be frozen? Am I able to whip it so it's lighter and fluffier to make it into a filling or topping for a cupcake?

16 replies
pastryjen Posted 18 Apr 2010 , 10:54pm
post #2 of 17

You can roll it into truffles or just eat it with a spoon! Sorry not much help!

mayo2222 Posted 18 Apr 2010 , 10:55pm
post #3 of 17

You could eat it? You could send it to me to eat? icon_smile.gif

Maybe truffles. I've never frozen it, but it will keep for awhile in the refrigerator. I believe there was actually a thread made recently devoted to that questions.

You can warm it up and add in some whipping cream and it should thin it down if its really thick right now.

AngelaM Posted 18 Apr 2010 , 11:04pm
post #4 of 17

I always use leftover ganache to make truffles.

GI Posted 18 Apr 2010 , 11:45pm
post #5 of 17
Quote:
Originally Posted by Roxybc

So as you may have read in another post I made some white chocolate ganache yesterday, and forgot to half the batch. I've got a ton left over, but haleven't got a clue what to do with it. Can someone give me some ideas of what I can do with it? Also, can it be frozen? Am I able to whip it so it's lighter and fluffier to make it into a filling or topping for a cupcake?




I've added liquid and whipped it up light to use as a cuppie filling or cake filling. I've also frozen it in pre-measured pieces to use as an "add-in" for SMBC or just about any type of BC that I want on my cake or a cuppie. Its delicious.

You can use a tiny melon baller and roll it up, dip in dark choc, drizzle with white choc, and use them as truffles. Good luck with all that ganache sitting around....just waiting....to be scarfed up! icon_lol.gif

cakemom42 Posted 19 Apr 2010 , 12:03am
post #6 of 17

Left over Ganache whether white or chocolate is GREAT!!
Here are several ideas:
- use a table spoon in your buttercream icing Waaala White chocolate Butter cream icing.
- Use it in your hot chocolate & or warm milk... Yummmm!!!!
- Warm it in the microwave & put on top of ice cream!!!
- Or... put it on top of waffles/pancakes!!!! w/fresh cream chantilly & strawberries WOW!!
- Use it on your strawberry short cakes... :0) My DH's fave.
- Whip it & use it as a topping or filling for your cupcakes..
- Great whipped on pies.
- Fill mini pies/tortes w/it.
-Use it as a layer on the bottom of your pie before you fill it. To Die For :0)
- Make mousse out of it..
- Then once you make mousse you can make Death by White chocolate :0)
- & less not forget any alcoholic delight that you can think of white chocolate martinis... white russians..& the list can go on :0)
- If you make canolis you can add it to the canoli cream,
- How about decadent crepes??
- Use it as filling for Pate chou.
- Lastly White chocolate cheesecake!!!

If you need more let me know got plenty more where :0)
Have fun!!

Sagebrush Posted 19 Apr 2010 , 12:48am
post #7 of 17

Could you use it to make bark? The only white chocolate I've ever liked was one my friend made into bark with pretzels and craisins. Then I couldn't get enough of it.

cakemom42 Posted 19 Apr 2010 , 12:58am
post #8 of 17

Depends on how much cream was added to the ganache to begin with.
The more cream you have the longer it will take to harden and with white chocolate you need to be very careful of molding, white chocolate ganache doesn't last long.

bobwonderbuns Posted 19 Apr 2010 , 1:12am
post #9 of 17

Cakemom, those are awesome suggestions (and making me hungry!!) icon_lol.gif

cakemom42 Posted 19 Apr 2010 , 1:23am
post #10 of 17

You are most welcome :0)
It's great on Bananas too!

I always have endless ideas on ingredients.. It's why I went to culinary school so I could know what to do with them :0) I am actually making chocolate ganache right now for the filling on a cake for tomorrow so I was inspired :0)

aej6 Posted 19 Apr 2010 , 3:55am
post #11 of 17

Is it possible to add more chocolate to the ganache even after the ganache has cooled? I've searched around but can't find an answer. I just don't know if it's thick enough/tasting right.
If so, can someone tell me how?
I would hate to waste all the chocolate used so far.
Thanks!

Teenz Posted 19 Apr 2010 , 4:28am
post #12 of 17

Freeze it! I freeze mine all the time and haven't had any problems at all! Its handy to have some extra on hand incase you ever run out!

mamawrobin Posted 19 Apr 2010 , 4:41am
post #13 of 17

I added some to my buttercream once and it was very good. I usually just eat any leftovers with a spoon icon_lol.gificon_redface.gif

mayo2222 Posted 19 Apr 2010 , 1:11pm
post #14 of 17
Quote:
Originally Posted by aej6

Is it possible to add more chocolate to the ganache even after the ganache has cooled? I've searched around but can't find an answer. I just don't know if it's thick enough/tasting right.
If so, can someone tell me how?
I would hate to waste all the chocolate used so far.
Thanks!




A couple weeks ago I left my first mixture in the frig to thicken up faster and it never really did I just reheated it and then added in more chocolate. It thicken up and worked perfectly!

aej6 Posted 19 Apr 2010 , 5:14pm
post #15 of 17

Thanks Mayo!

(sounds like a line from An Officer and A Gentleman!)

SallyBratt Posted 19 Apr 2010 , 5:29pm
post #16 of 17

you can freeze it. I freeze mine all the time.

Sherry1030 Posted 19 Apr 2010 , 6:04pm
post #17 of 17

There's actually an article about this in the Cake Central magazine - one of the yummier suggestions was making hot chocolate with it - heating 2 cups of milk and adding ganache - I'm dying to try it!

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