Introduction: Colored White Chocolate Ganache

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How to Color White Chocolate Ganache

Making and coloring white chocolate ganache is very easy, and I show you how in this Instructable! Ganache is a whipped glaze, icing, sauce or filling made of chocolate and cream and used on desserts such as cakes, cupcakes and truffles. Ganache is very versatile and I talk more in detail about it near the end of this video.

White Chocolate Ganache Ratio: 3 Parts Chocolate to 1 part Cream. Enjoy!

Supplies

Ingredients:

  • Two (2) Bags - Ghirardelli Classic White Baking Chips 11 ounces
  • Seven (7) ounces - Heavy Whipping Cream
  • 3 Drops- Chefmaster Liqua-Gel Food Color in color "Lemon Yellow"

Other Supplies:

  • Cooktop
  • Saucepan
  • Large mixing bowl
  • Large whisk
  • Plastic wrap
  • Microwavable bowl
  • Spoon
  • Small metal spatula

Step 1: Step 1: Prepare Ingredients

Start by pouring the heavy cream into a saucepan and place over medium-high heat. While the heavy cream is warming up, pour all chocolate chips into a large mixing bowl.

Step 2: Step 2: Pour Boiling Cream Over Chocolate Chips

When the heavy cream reaches a rolling boil, pour it directly over the chocolate chips. Be careful not to let the cream boil over!

Step 3: Step 3: Whisk Hot Cream and Chocolate Chips

Using a large whisk, stir together the hot cream and chocolate chips until the chips are completely melted into the mixture.

Step 4: Step 4: Add Gel Paste Food Color

Add a few drop of gel paste food color of your choice. I'm using three drops of Chefmaster Liqua-Gel in the color "Lemon Yellow" here. For a softer, more pastel color, start with one drop of color.

Step 5: Step: Whisk in Gel Paste Color

Be mindful not to add too much color at once. Instead gradually add one drop at a time and stir to build up to your desired color!

If you're attempting cake drips, allow the ganache to rest for about 10 minutes before dripping down the side of a cake. Otherwise, the ganache will be too runny/loose.

Step 6: Step 6: Rest Ganache for a Spreadable Consistency

To make the ganache spreadable for icing a cake or filling macarons, it must rest and solidify for a few hours. I prefer to rest my ganache overnight. Prepare the ganache for resting by covering the bowl with plastic wrap. Push the plastic wrap directly onto the ganache and up the sides of the bowl. Allow the bowl to sit at room temperature; do not refrigerate.

Step 7: Step 7: Transfer Ganache to Another Bowl

After the ganache has solidified, transfer the ganache to a microwave-safe bowl with a spoon. Having a small metal spatula handy may help, as the ganache may be vey stiff.

Step 8: Step 8: Microwave Ganache to Make It Workable

Place the bowl of stiff ganache into a microwave and set to 8 second on high power. Remove the ganache from the microwave and stir with a spoon or metal spatula. The ganache should have the same consistency of smooth peanut butter.

Step 9: Step 9: Be Careful Not to Microwave Too Long!

If left in the microwave too long, the ganache will separate like this and will become very difficult to work with. Be sure to microwave in 8-second bursts and check the ganache's consistency each time!

Step 10: Step: Use the Ganache Right Away or Store

The ganache is now ready to use! When the ganache becomes too thick as is sits at room temperature, it can be placed into the microwave at 8-second intervals to become spreadable again. Store in an air-tight container at room temperature for up to 3 days.