White Chocolate Rum Whipped Ganache


I was searching for a white chocolate ganache and decided to alter one already here in the Recipe Index. It worked like a dream!

This recipe works equally well cut in half or doubled.

White Chocolate Rum Whipped Ganache


  • 1 lb white chocolate, chopped into chunks
  • 1 quart heavy cream
  • 2-4 tablespoons Rum


  1. Melt white chocolate slowly over a double boiler.
  2. In another pan, bring heavy cream to a slow boil (do not scorch!)
  3. Incorporate 1/3 of the heated cream to the white chocolate, then return all to the heated cream. Whisk constantly till smoothe. Add Rum.
  4. Transfer to a bowl, cover with plastic wrap to keep skin forming, and put in the fridge till cool.
  5. Whip on medium speed until stiff. Do not overwhip or you’ll get White Chocolate Butter…not good.

Comments (6)


For me this came out very watery. I halved the recipe, and it did not look like ganache. When I whipped it, it never stiffened up. It did taste yummy, but I was not able to use it on my cake.


Ordinary Ganache is 1:1 (ex. 16 fl oz heavy cream to 16 oz chocolate). Rich Ganache is 1: 1.5 (16 fl oz heavy cream to 24 oz chocolate ) and Truffle Ganache is 1:2 (16 fl oz heavy cream to 32 oz chocolate). I found these ratios have worked the best. Just my 2 cents. :-)


Thank You Padraig. Ive been looking for a simple explanation for ganache. I'll have to try these ratios.

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