Caramelized White Chocolate Ganache Recipe | Sasha Cakes Chicago
Caramelized White Chocolate Ganache Recipe
20 mins prepServes 12
A no-bake, easy version of caramelized white chocolate ganache, described as silky and caramely deliciousness. It's suggested as a filling for macarons, specifically light burgundy ones with crisp pearls.
1. Add chopped white chocolate to a nonstick skillet over low heat, and while continuously/nonstop mixing it - heat to light amber color, cornmeal like consistency. White chocolate will go through variety of stages at this point (don't get scared!): from fully melting, to concrete/choppy like, to eventually getting to caramel/light amber color, and as soon as it does - take the skillet of the heat and transfer your caramelized white chocolate to a separate heat proof bowl.
2. Add heavy cream into a small pot and heat on low-medium to "just about to boil" point; make sure not to boil.
3. Pour both the heavy cream over caramelized white chocolate and let sit for 5 minutes; mix/combine well with an emerging blender or hand whisk. Add salt, if using.
4. Cover the ganache with kitchen plastic "to contact" with the surface of the ganache and refrigerate for at least 2 hours (I prefer overnight).
5. After, remove the plastic and whip just for 1 minute on high speed with stand or hand mixer. Add to your piping bag, pipe/fill and enjoy!🤎
