White Chocolate Ganache |Cooking With Amanda

There's something about white chocolate around the holidays. For some reason, I associate white foods more with Christmas. For example, white chocolate ganache seems so much more fitting for a Christmas dessert spread than dark chocolate.

Maybe it's the whole "white Christmas" thing and it carries over to food? Maybe pretty white treats seem a little bit more magical and whimsical than dark or brown food? Maybe subconsciously we feel that white food must be lighter in nature and therefore we can eat more of it and feel less guilty?

That's a whole lot of deep thinking about white chocolate ganache. Too much actually. So since I prefer to eat my feelings rather than think them let's have a little less psychology and a little more sweets, yes? Isn't it much more fun to eat our thoughts than actually think them? Just kidding…

While I am a fan of regular ganache, there really is something special about white chocolate ganache. It's so pretty and pure looking. It's great for all of your recipes where you want to use ganache but you don't want to end up with a brown dessert.

This white chocolate ganache can be transformed into beautiful, melt-in-your-mouth white chocolate truffles. You can coat them in additional white chocolate or you can roll them in your choice of garnish – nuts, sprinkles, coconut, crushed peppermint – the possibilities are endless because white chocolate is such a blank food canvas.

You can also whip the white chocolate ganache into a frosting for your cakes or cupcakes or even sandwich it between cookies. I turned my white chocolate ganache into a white chocolate ganache whipped cream and used that to frost a gluten-free eggnog cake. I think topping these white chocolate peppermint mocha cookies with a dollop would be amazing, or you could use it for dipping salted caramel truffles, instead of regular milk chocolate.

The ganache is one of those things that you can just sit and eat by the spoonful. Like when you're making some tough life choices… Dip, think, eat, and repeat. I'm not the only one that does that, right? However you choose to eat it, enjoy!

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White Chocolate Ganache Recipe

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Ingredients

1/2 cup heavy cream
1 cup white chocolate chips

Directions

Add white chocolate chips to a heat resistant bowl and set aside.
In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot.
Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth.
Let the white chocolate ganache cool to room temperature. Cover then refrigerate until completely cooled. Use as desired or store in the refrigerator for up to two weeks.