Strawberry Ganache White Chocolate (Recipe for Printing)
Fresh strawberries pair with white chocolate and heavy cream for a velvety ganache—ideal for summer cakes and desserts. Easy prep brings berry brightness. Save & click.
# What You Need:
→ Main Components
01 -
8.8 ounces white chocolate, minimum 33% cocoa butter
02 -
1/3 cup strawberry puree
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3/4 cup hot heavy cream, full-fat
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3/4 cup cold heavy cream, full-fat
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1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
# How to Make It:
01 -
Puree fresh or frozen strawberries using a blender or food processor until smooth. Measure out 1/3 cup for use in the ganache.
02 -
Finely chop the white chocolate and place it in a large heatproof bowl. Add the prepared strawberry puree.
03 -
Combine 3/4 cup heavy cream with the split and scraped vanilla bean or vanilla extract. Heat in a saucepan over medium heat until just boiling.
04 -
Remove the vanilla bean and immediately pour the hot cream over the white chocolate and strawberry puree. Let stand for 1 minute.
05 -
Use a spatula or wooden spoon to gently stir until the chocolate is completely melted and the mixture is smooth and fluid. If any chocolate pieces remain, briefly microwave the mixture in short intervals until fully melted.
06 -
Pour in the 3/4 cup cold heavy cream and mix until fully blended and smooth.
07 -
Using an immersion blender, standard blender, or food processor, process the ganache until completely smooth and homogeneous.
08 -
Cover the surface of the ganache with plastic wrap, ensuring direct contact to prevent skin formation. Refrigerate for 3 to 4 hours, or overnight, until fully chilled.
09 -
Once well chilled, whip the ganache using an electric mixer or stand mixer fitted with a whisk attachment on medium speed for about 2 minutes until the texture is thick and firm. Avoid overwhipping, as this may cause graininess.
10 -
Use immediately to fill or decorate cakes, or refrigerate until ready to serve.
# Extra Tips:
01 -
For optimal strawberry flavor, use ripe, peak-season fruit for the puree. Chill the ganache thoroughly before whipping to achieve the best volume and texture.