Caramelized White Chocolate Ganache

Short recipe this morning, cuz I’m in a rush! This recipe requires caramelizing the best quality white chocolate you can get. The cookbook I was using recommends this (quite expensive) chocolate, but the nicest that was convenient in my supermarket was Lindt, which came out still tasting AMAZING but looked awful until re-melted into ganache.

Ingredients:

  • 12 ounces (2 1/4 cups) good quality white chocolate
  • 6 ounces heavy cream

Preheat your oven to 250 degrees. Roughly chop the white chocolate and place in an 8×8″ glass dish.

Cook, stirring every 10 minutes, until golden and thick, about 65 minutes. After my first 10 minute time period, it looked like it was starting to melt like expected. By the second or third it looked like it was almost curdling. By the fourth it was clearly changing color. Although it wasn’t the melty chocolate expected, I just kept stirring and then spreading it back out before returning to the oven.

Once cooked, spread the chocolate onto a sheet of parchment/silpat, and refrigerate until firm, about 15 minutes.

Break or cut into 1/4″ pieces. At this point you can eat it, use it for other things (melted into blondies!), store it in an air tight container for months, or proceed on to make your ganache.

To make the ganache, heat the cream to a boil on a small pot. Remove from the heat and add the chocolate, then whisk until smooth.

This is only 1/3 batch of ganache!

Pour over dessert to be topped and enjoy! This is a somewhat thin ganache, not one that set to a solid shell, and it’s got a really wonderful caramely flavor.

These blondies were suuuuper undercooked =/

White Chocolate Ganache

From Bravetart.

  • 12 ounces (2 1/4 cups) good quality white chocolate
  • 6 ounces heavy cream

Preheat your oven to 250 degrees. Roughly chop the white chocolate and place in an 8×8″ glass dish. Cook, stirring every 10 minutes, until golden and thick, about 65 minutes.

Once cooked, spread the chocolate onto a sheet of parchment/silpat, and refrigerate until firm, about 15 minutes, then break into 1/4″ pieces. At this point you can eat it, use it for other things, store it in an air tight container for months, or proceed on to make your ganache.

To make the ganache, heat the cream to a boil on a small pot. Remove from the heat and add the chocolate, then whisk until smooth. Pour over dessert to be topped and enjoy!

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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