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Snowy White Chocolate Ganache

photo 3-7

Courtesy of Ed Engoron and Mary Peabody, from Chocolatique (Perseus; 2011)

Ed says that white chocolate ganache is perfect for putting in his recipe for white chocolate brownies and other white chocolate confections. This ganache does not get firm; it’s more like an unbelievably delicious shooter.


Snowy White Chocolate Ganache



2 cups heavy cream

1/4 cup light corn syrup (preferably non-gmo)

1/4 teaspoon salt

1 pound chocolate (at least 33 percent), chopped

2 teaspoons Rain’s Choice pure Vanilla Extract


In a large (3 quarts or larger) heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

Immediately add the white chocolate and vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using. Ganache will keep refrigerated for up to three months.

Chef Secret: Only use pure vanilla extract, which is true in rich vanilla flavor and does not leave a tinny, artificial aftertaste.



For the flavor of a Schaninavian Christmas treat, add 1 teaspoon ground cardamom and 1/2 teaspoon ground cinnamon to the ganache when it has been whisked until smooth and before it is cooled. Stir will and then let the ganache cool.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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