WHITE CHOCOLATE GANACHE
This simple to make ganache recipe is as versatile as it is easy. Use as a topping for cupcakes, a macaron filling, a creamy center for candies or as a layer of white chocolate inside of a layer cake.
1 Cup Heavy Cream
1 lb. Good Quality White Chocolate, Chopped
2 tbsp. Unsalted Butter, Softened
Heat the heavy cream in a saucepan over medium heat until boiling. Place the chopped white chocolate in a heatproof bowl and pour the hot cream over the chocolate. Shake the bowl until the chocolate is submerged and let sit for one minute. Whisk the mixture until smooth and then add the butter, whisking again until incorporated.
To Flavor: After the butter is incorporated, whisk an additional 1/4 tsp. of Lorann Oil, such as Creme de Menthe, Orange or Raspberry
For Cupcakes: Let ganache sit until slightly thickened and dip or spoon on top of cupcakes. Refrigerate the cupcakes until firm.
For Macarons, Candy Centers or Cake Filling: Refrigerate ganache until firm but spreadable. Place ganache in a pastry bag for piping a macaron center or filling a chocolate shell or spread with a spatula between cake layers.