After much trial and error and following other recipes with little success, I finally figured out a recipe for white chocolate ganache’ frosting that works every time. This is not for poured ganache’ , although you could probably use it that way before it sets, this is for white ganache’ to use as a frosting either under fondant or alone.
- 1. 3 cups of white chocolate chips (either Hershey’s, Nestle’s, or the larger candy melts)
- DO NOT SUBSTITUTE WITH ALMOND BARK. This is a big mistake….I know..I tried it.
- Do not use shaved baker’s chocolate either. These measurements are for chocolate that is in chip form only.
- 2. 1 cup of heavy whipping cream (not the kind in the can…the kind in the carton)
- Do not use half & half. It will be runny.
- 3. pinch of salt
1. Put all of the chocolate in a glass or stainless steel bowl. Do not use plastic or aluminum. They will both give your ganache’ a nasty flavor.
2. Heat the cream and salt in a heavy saucepan until it boils–simmering is not hot enough, it must come to a boil.
3. Pour all of the cream over the chocolate and push the chocolate down with a utensil until it is all covered by the cream. Put a lid, plate, cookie sheet etc..over the bowl and let it sit for 5 to 7 minutes.
4. Stir it with a whisk from the inside out until no lumps remain. If the mixture still has small lumps that won’t dissolve, put the bowl in a skillet that has an inch of water in it and heat on medium high stirring the chocolate constantly until melted and smooth.
5. Cover the chocolate with plastic wrap. Push the plastic down until it is sitting on the surface of the ganache’. Push out as many air bubbles as possible and make sure no ganache’ is exposed to the air or it will have crusty spots in it.
6. Let the ganache’ sit overnight. It will be firm in the morning.
7. You may use it as-is or whip it with a mixer until fluffy. Either way works well as a frosting. Whipping it makes it a little easier to spread and lightens the color.