← Back to the recipe Basic recipe Recipe card A6

"White Ganache" for FILLING cakes, pralines or as a topping

Ganache is a cream made from cream and chocolate. It is perfect for coating cakes. It makes the cake stable and ready for fondant. But ganache is also ideal as a filling for cakes and pralines and as a topping - but be careful: depending on the type of chocolate and how you want to use it, a different ratio of cream to couverture is needed - see my other ganache recipes.
Makes: 1 Basic recipe

Ingredients

Equipment

Instructions

  1. 1.
    Chop the chocolate into small pieces.
  2. 2.
    Bring the cream to a boil in a pot (or heat it in the microwave).
  3. 3.
    Take the pot off the heat, pour the hot cream over the chocolate and stir briefly.
  4. 4.
    Wait a few minutes, then stir well with a whisk. The chocolate must be completely melted.
  5. 5.
    Transfer to a container, cover and leave to cool in the fridge.

If you want to fill a cake or need a topping:

  1. 6.
    Before filling, whip with a hand mixer or the KitchenAid until the cream is stiff - this makes it nice and light and fluffy.

If you want to fill pralines:

  1. 7.
    The ganache is already ready to use - please do not whip it any further!
  2. 8.
    Tip: Any ganache you have left over that has not been whipped can be frozen, so it keeps a few days longer.