Creamy Cream with White Chocolate (Ganache)
by Editorial Staff
Creamy white chocolate cream is a delicious, airy, delicate, and smooth cream that is very easy to make.
Ingredients
- White chocolate – 400 g
- Cream, not less than 30% fat – 600 ml
Instructions
- Grind 400 grams of white chocolate into a bowl.
- Bring 600 milliliters of cream to a boil, at least 30% fat.
- Pour hot cream into prepared chocolate. Stir until smooth.
- Let it cool. Cover with kitchen wrap and refrigerate for at least 5 hours.
- Remove the cream and chocolate from the fridge and beat with a mixer at high speed until a fluffy, smooth and delicious cream is obtained.
- Creamy white chocolate can be used to fill and decorate cakes and pastries or can be served as a stand-alone dessert. Enjoy your meal!
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