Ingredients
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6
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1/4
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-
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Directions
White Chocolate Ganache,rsc,used White Callebaut chocolate and chopped into small pieces. Added heated heavy whipping cream and covered with saran wrap for 3 mins. I beat it with small mixer for 30 seconds and used it immediately to pipe a drip onto a cake. Worked beautifully.,all of the other recipes that I have read say to refrigerate in airtight container for more than an hour but I don’t see that here …. does this recipe work without refrigerating?
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Steps
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1
Done
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Place Finely Chopped Chocolate in Small Heatproof Bowl. |
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2
Done
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Set Over Warm Water on Low Heat (water Should not Touch Bottom of Bowl). |
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3
Done
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Stir Very Frequently Until Almost Melted. Remove from Heat and Hot Water; Stir Until Smooth, Pressing Out Any Lumps With Back of Spoon or a Rubber Spatula. |
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4
Done
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in Small Saucepan Over Low Heat, Heat Cream Just to a Simmer, Stirring Frequently. |
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5
Done
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Remove from Heat; All at Once, Add About Two-Thirds of Hot Cream to Melted White Chocolate. |
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6
Done
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Gently Stir to Incorporate, Then Beat or Whisk Until Smooth, Scraping Bowl as Necessary With Rubber Spatula. |
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7
Done
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Gradually Stir in Remaining Cream. |
