Just keep stirring and it will become smooth and creamy again right before your eyes. It will look like a grainy, clumpy mess, and that’s okay. https://thetoughcookie.com/2014/03/09/caramelized-white-chocolate-ganache The leftover ganache can even be chilled and scooped into simple truffles, or re-melted to use as a sauce, so there's no need to waste a single drop. Enrobing a cake (baker-speak for drowning it in ganache) is one of my favorite things in the world. We may earn a commission on purchases, as described in our affiliate policy. If necessary, you can gently nudge the ganache off the top of the cake with an offset spatula, or lightly tap the baking tray against the counter to create some vibrations that'll help move the ganache along. Keep repeating this process, until the chocolate darkens to your liking. Learn more on our Terms of Use page. An apple a day? This consistency can be used for drip cakes. Mix until melted and smooth. The chocolate may appear dry and crumbly at times, but don’t worry, this is normal. We reserve the right to delete off-topic or inflammatory comments. Instructions Chop the white chocolate and spread it on a parchment paper-lined baking sheet. Microwave chocolate for 20 to 30 seconds intervals. Post whatever you want, just keep it seriously about eats, seriously. When it's … It's a little time-consuming to make at home (though I have directions in my book), but it's easily purchased from brands like Valrhona. (Not that I think you'd ever let that happen!). Caramel Ganache Recipe. Once chocolate has caramelized, you can add a pinch of salt. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Learn how your comment data is processed. In either case, the caramelized white chocolate will add a beautiful golden color and butterscotch-y taste that will complement any cake, from chocolate or vanilla to coconut. www.keepitsweetdesserts.com/whipped-caramelized-white-chocolate-ganache Stir and re-spread the chocolate after each interval. Everything you want to know about chocolate. For that reason, you'll want to keep a close eye on the cream while it's warming up, then pour it over a bowl of chocolate, rather than the other way around. After 30 minutes, the ganache becomes thick. All products linked here have been independently selected by our editors. Ingredients and procedure: 200 g White Chocolate; 150 ml Whipping Cream (very cold) Microwave chocolate for 20 to 30 seconds intervals. At some points it … If your chocolate has a low cocoa butter content, it may develop a grainy texture, or not taste as good. If you see something not so nice, please, report an inappropriate comment. All you need is some good quality white chocolate, the higher the cocoa butter content, the better. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Gâteau Invisible Is French for Apple Cake That Disappears Quickly, The Food Lab: Better-Than-Twix Chocolate-Covered Caramel-Filled Shortbread Cookies, Leftover Ham? Add the cold whipping cream and mix. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Since dark, milk, and white chocolate all have different proportions of cocoa butter, each type requires a unique ratio of chocolate to cream to make a properly thick ganache. Learn how to make this easy 2 Ingredients Caramel Ganache with different consistency Recipe. Whip Up a Batch of These Cheesy, Savory Scones, Olive Oil Chocolate Chip Cookies: Just Pantry Staples, Totally Vegan.