White Chocolate Ganache Glaze Food

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

WHITE CHOCOLATE GANACHE FROSTING

Steps:

• In a small, heavy saucepan, heat the cream just until it starts to simmer.
• Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
• Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
• Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
• Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.

WHITE CHOCOLATE GANACHE

Steps:

• Place finely chopped chocolate in small heatproof bowl.
• Set over warm water on low heat (water should not touch bottom of bowl).
• Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
• In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
• Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
• Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
• Gradually stir in remaining cream.

EASY WHITE CHOCOLATE GLAZE

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

CHOCOLATE GANACHE GLAZE

Steps:

• Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

WHITE CHOCOLATE GLAZE

Steps:

• Place white chocolate and cream in a small glass bowl. Microwave on high for 1 minute.
• Stir well. Add butter and microwave on high 30 seconds. Stir well. Stir in sugar and vanilla until smooth.