Friday, January 14, 2011

White Chocolate Ganache


300 grams good quality white chocolate (I use Lindt chocolate)
125 ml cream


  • Heat cream, just to boiling point in a saucepan then pour over the chocolate.
  • Give it a little wiggle to submerge the chocolate in the cream
  • Cover with glad wrap & stand for a few minutes
  • Whisk until smooth & glossy
  • transfer to a Tupperware container

You can use it at a sauce at this stage or cool in the fridge until it comes to a spreadable consistency to ice cakes or make truffles.

Store covered in the refrigerator for up to one week