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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