I was searching the site for a white chocolate ganache filling, and couldn’t find what I was looking for. So I used Laurinda’s Whipped Chocolate Ganache recipe and altered it to my needs. It worked great! These are essentially her ingredients and directions. I want to make sure I give credit where credit is due.

This recipe may be halved or doubled, depending on how much is needed. I found a 1/2 recipe perfect to fill a 10″ cake with 3 tortes.

Whipped White Chocolate Ganache

Ingredients

  • 1 lb semi-sweet chocolate
  • 1 qt heavy cream
  • 1/4 cup Gold Rum

Instructions

    Melt chocolate in a double-boiler over hot water

  1. In asaucepan, bring to boil the heavy cream to boiling; remove from heat when it froths and add rum.
  2. Whisk 1/3 of cream into chocolate until smooth. Slowly whisk in remaining cream. Refrigerate overnight or freeze for a few hours.
  3. Whip until stiff.
  4. Yields: 4 3/4 cups of filling when whipped

Comments

vicky Says... 16 Sep 2009 , 7:37am

Is white chocolate used? I'm not sure I've seen semi-sweet white chocolate. Thanks.

queencrab3 Says... 16 May 2012 , 7:19pm

can this be used to fill wedding cake layers?


Login To Leave A Comment