i'm trying to make white chocolate ganache for a birthday cake this weekend. It seems to be just a little lumpy unlike my dark chocolate. I'm worried the more I continue to heat it, it will burn. I don't know if the lumps are burns, but I heated it so slowly and carefully but don't want to push it. HELP!!!
Welcome Kristy to CC...
You could let it cool - have a taste and then you will know if it is burnt -
If it isn't - you could zap it in the microwave (if you have one) for about 10 seconds - take out and stir - wait a minute for it too stop heating - and then zap again - then stir - until you have the consistancey you are after.
If is is burnt - the white chocolate will take on a yellowish tinge - and you will smell that *burnt* smell .
Hope this helps you
Maybe you could put it through a strainer? It'd be messy but would get rid of lumps.
Thanks for the help ladies! I guess it's not as bad as I thought. Most of the lumps settled towards the bottom, so I'll just strain the last little bit if I even need that much.