Strawberry White Chocolate Ganache · GF (some)
I didn’t think this would work. I thought it would be an incredibly expensive failure. To my surprise, it turned out perfectly; delicious and wonderful.
I shouldn’t have to say it, but in a recipe with only 2 real ingredients, quality is paramount. You can’t use crappy grocery store “white chocolate flavored chips” or anything containing “vanillin.”
This a ratio, not a recipe. Measure the parts by weight, not volume.
1 part strawberry reduction, strained
1 part white chocolate, chopped
kosher salt, to taste
Bring the strawberry reduction to a simmer, whisk in the white chocolate. Salt to taste. I’m not talking about a pinch. You’ll need a pretty hefty amount of salt; the reduction contains a lot of sugar, and white chocolate is notorious for its sweetness. So start with a 1/4 tsp of salt and work your way up from there, whisking thoroughly and tasting between additions.
You can doctor the ganache with a little vanilla and a few drops of rose flower water, but that’s up to you.
If, for whatever reason, you’d like to thin the ganache a little more, use a little splash of cream or coconut milk. Whisk in a bit at a time, until it’s the consistency you’re aiming for.
Jun 30, 2011 · 10:55 PM
This sounds great! Do you have any pictures to share of it?
· Hester aka The Chef Doc · http://www.thechefdoc.com
Jul 01, 2011 · 9:53 AM
Hester, I hope to have some pictures in the near future. I’m using this to sauce another dessert, so it will definitely be photo’d in the near future. I’ll keep you posted!
Jul 09, 2011 · 10:44 AM
Oooh yum – definitely going to keep this one in mind the next time I need a ganache (which I just may have to make an excuse)
· Peggy · http://mybflikeitsoimbg.blogspot.com
Jul 10, 2011 · 3:15 PM
@Peggy, you should! It’ has a gorgeous pink color; the Good Foods Coop sells a really nice white chocolate from Callebaut.
Jan 03, 2012 · 12:22 PM
@ninu, you got it; equal parts by weight. If you’ve got 10 ounces of the strawberry reduction, you need 10 ounces of chocolate. I hope you make a batch, it’s really interesting.
Jan 26, 2012 · 8:39 AM
Hey stella, finally got around to making the reduction. It smells divine =) Would love nothing more than to pour it over pecan praline ice cream , make it into a milkshake, Heck glug it straight down. However i so want to see how this ganache turns out. I'm planning on making a white cake and filling and frosting with this. Bit much ? Also whats the consistency like? Buttercream like? Or will i need to thin it down?
Jan 26, 2012 · 2:03 PM
@elni, oh it smells so amazing, doesn’t it? It’s more of a sauce-y consistency, actually. You can whip it into buttercream or, chill it down and then whip it into plain cream. You could also glaze or drizzle your cake with it. Please let me know what you end up making and how it turns out!
Jan 28, 2012 · 12:04 PM
@elni, strawberry milk?! That sounds amazing. Yup, it’s definitely a saucy mixture, though it does thicken somewhat as it cools/with refrigeration.
Jan 31, 2012 · 5:10 PM
@elni, even if you made this with cream rather than the strawberry reduction, your ganache wouldn’t be very thick; it’s just the ratio of this recipe. You can cut the amount of the reduction in half for a thicker result without using any cream.
May 20, 2012 · 12:42 AM
@Corin, you’re so welcome. That cake sounds fabulous!
Jun 26, 2012 · 12:41 PM
Stella, would this whip to a fluffier consistency like ordinary ganache even though it doesn’t contain any cream? I always thought the cream content was what made ganache incorporate air so well when whipped, but lately I’ve seen people successfully whipping mixtures that don’t contain cream (or anything else that would ‘fluff’, really) so I thought I’d ask.
Jun 27, 2012 · 9:51 AM
@Emily, this doesn’t get fluffy per say, but you can definitely chill it down and then whip it to increase the volume somewhat. It’s similar to creaming butter; the white chocolate will definitely allow for a certain volume of air cells to be whipped in. Not a ton, but a bit.
Jun 30, 2012 · 10:31 AM
@Emily, I haven’t tried it, but maybe? I think it would work, just can’t vouch from experience.
Feb 19, 2013 · 9:50 PM
Hi Shelby! If you click the words “strawberry reduction” in the recipe, it will take you to my recipe for strawberry reduction. Essentially, it’s a concentrated strawberry syrup, much more flavorful than pureed berries. How much you need depends on the size of the cake, how many layers, whether you want a thick filling or more of a glaze etc, etc. I think if you started off with 16 ounces of white chocolate, you’d have a good amount to work with though. It needs to be refrigerated in order to thicken.
Jun 01, 2013 · 6:41 PM
Hey there, Stella! I’ve been lurking about your site for quite a while now and it’s just awesome. I have a question, although I’m just curious…Shouldn’t chocolate seize if anything without fat is introduced to it? I thought it seized with the whole water thing because water isn’t ‘fatty’, and if that is the case; what in strawberries would ‘accept’ the chocolate? I know it’s most probably that strawberries have some type of fat in them but then, I’m simply curious. And I’m sorry for rambling, hope you don’t mind!
· sugarme · http://whensugarmelosthercrown.wordpress.com
Jun 01, 2013 · 8:15 PM
Hi sugarme (cute name!). Seizing is about chocolate interacting with a very small amount of water, but once you start working with a 1:1 ratio, you can mix chocolate with just about anything, even water. The strawberry reduction has a high sugar content too, which makes for a nice emulsion.
Jun 02, 2013 · 1:45 PM
Thank you so very much! This makes way for a lot of experimentation.
· sugarme · http://whensugarmelosthercrown.wordpress.com
Aug 11, 2013 · 8:58 AM
Would this work with raspberries? I am dreaming up a ridiculously elaborate cake for my little girl’s 4th birthday, and she would like ganache under the fondant on her raspberry hazelnut cake. I was thinking it would just be white chocolate ganache, but this could be amazing….
Aug 26, 2013 · 7:46 AM
Thanks so much for your help, and no apology required, especially as I’m back for more advice if you’re willing! I recently made a cake with (dark chocolate) ganache under the fondant, and thought the ganache got a bit lost under the fondant (maybe due to the similar texture?). I’m wondering whether I’m better to use Swiss buttercream under the fondant for the above mentioned birthday cake, and could I use some of the raspberry reduction to flavour it? Thanks again
Sep 04, 2013 · 9:40 PM
Hi araikwao! Sorry for the delayed response. With something like fondant, you’ll definitely want an undercoat of buttercream. Ganache has such a high moisture content it can soften the fondant or cause it to weep. You can certainly flavor the buttercream with the raspberry reduction! Hope that info isn’t too late.
Sep 21, 2013 · 6:37 AM
Thanks, I ended up reducing some raspberry puree by about 50% and using it to flavour the buttercream. It was subtle but lovely, and the cake, which was my first time dabbling with fondant, was pretty spectacular for a total amateur!! (Not to mention tasty) Thanks for all your help, I can’t believe you actually answer these personally. Gush, gush, from a very starstruck fan
Sep 25, 2013 · 11:19 AM
Congrats on the fondant work, Araikwao! That’s a tough thing to jump into, and I’m glad some raspberry buttercream could be a part of your debut. If you ever need to hear back from me sooner, with a more time sensitive issue, don’t hesitate to dash me an email. I can get a little behind on checking blog comments sometime, but emails go straight to my desktop! I’m here to help!