"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

WHITE CHOCOLATE GANACHE Recipe

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This recipe for WHITE CHOCOLATE GANACHE is from ~LADY'S COOKBOOK~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
75G white Corn Syrup OR Glucose
150ML Whipping Cream
400G White Chocolate (couverture)

Directions:
Directions:
Place white chocolate in a bowl over a pot of barely simmering water
(make sure the water is not touching the bottom of the bowl)
Stir until the chocolate is melted, then remove from the heat and set aside

Meanwhile, combine the cream and corn syrup in another small saucepan.
Gently heat over medium heat until corn syrup is fully combined with the cream and it is warm to the touch

Pour the warm cream mixture over the white chocolate and use an immersion blender to thoroughly combine

Cover with saran wrap directly over the skin of the ganache and allow to set completely at room temperature

Personal Notes:
Personal Notes:
THIS GANACHE CAN BE REFRIGERATED FOR UP TO 2 WEEKS.
THIS GANACHE CAN ALSO BE FROZEN FOR UP TO 1 MONTH AND DEFROSTED AT ROOM TEMPERATURE BEFORE USING

FOR FRUIT FLAVOURED GANACHE, REPLACE THE CREAM WITH AN EQUAL AMOUNT OF FRUIT PUREE

 

 

 

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