+
0 (0)

Category: Desserts

White chocolate ganache

Call me a heretic, but I've been thinking it's about time the Easter Bunny spruced up his product line. Eggs are fine and Peeps are cute, but as Thumper's 21st century image consultant, I'd advise he hop on the French ... Read more

Total time: About 20 minutes | Makes about 1 1/2 cups
  • 10 ounces premium-quality white chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces

Step 1Put the chopped chocolate in a heatproof bowl.

Step 2Bring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. When the ganache is smooth, stir in the butter.

Step 3Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.

Each of 24 tablespoons:
97 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 7 grams fat; 5 grams saturated fat; 15 mg. cholesterol; 7 grams sugar; 15 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Cherry pistachio rugelach
Granny's sugar cookies
Caramelized-apple gateau basque
Hazelnut torte with espresso cream