Chocolate ganache is the ideal cream for making desserts. Ganache

The recipe for chocolate ganache is very simple, and there are many ways to use it. Thus, chocolate ganache under the mastic levels the surface of the cake, creating a base for further work on decorating the cake. This is possible due to the unique property of ganache - it hardens, creating a smooth, even surface.

Another way to use this cream is as a chocolate ganache for macarons. This is a win-win filling option that goes perfectly with pasta. By adding various fruit purees instead of some cream to the basic recipe, you can get many variations of ganache, each of which will surprise you with interesting flavor notes. Apply the finished ganache to the center of the cooled half of the macaron, press down with the other half and hide in the refrigerator. The finished pasta will be firm and tender. The cream securely holds the halves together, preventing them from falling apart even in hot weather.

Chocolate ganache for coating the cake can also be used as an independent decorative element for the finished confectionery product. Smooth shiny ganache will create a wonderful surface of the cake, on top of which you can do nothing else, at most decorate it with your favorite nuts.

The principle of preparing ganache is the same; its different types differ only in the proportion and type of ingredients. It can be made from various types of chocolate, with the addition of flavors and fruit and berry purees (for example, raspberry ganache, mango). Chocolate ganache, the recipe for which you will read on this site, is a base that allows for further flights of imagination.

White chocolate ganache

White chocolate ganache works just as well for topping a cake as it does for filling a brownie. It pleases with its light color and very sweet taste. You can add banana puree if you wish.

For white chocolate ganache, you need to take white chocolate and cream 33% in a 2:1 ratio, as well as a little butter (10%). For example, 200 g of chocolate, 100 ml of cream, 10 g of butter.

Break the chocolate into pieces, pour the cream into a ladle and bring to a boil. Once it boils, pour the cream into the white chocolate. Now all that remains is to stir the resulting mass until the chocolate is completely dissolved. And then you are ready to leave the product in the refrigerator for 2-3 hours, if necessary you can leave it overnight. After the required time, take out the yellowish mass and start beating it with a mixer. You can add butter during the process - it is necessary for shine and a more delicate structure of the cream. After this manipulation, the ganache will thicken, turn white and be ready for use.

Helpful Tips:

Choose only high-quality products, as the success of your idea depends on it.
Make sure that not a drop of water gets in, as the chocolate may not melt.

Milk chocolate ganache (white ganache)

This is a basic recipe for all occasions. This ganache is universal: it is suitable for any function and can also be combined with most products.

The required proportion of chocolate and cream for milk chocolate ganache is 3:2, as well as 10th part butter. For example, 300g milk chocolate, 200ml 33% cream, 30g butter.

Bring the cream to a boil, but do not boil. Pour it over the finely chopped chocolate and melt it completely. Leave the resulting mass in the refrigerator for several hours. When you take the ganache out of the refrigerator, add softened butter and beat with a mixer. The milk chocolate ganache is ready.

Dark chocolate ganache

This is the simplest chocolate ganache. It is not as sweet and soft as previous versions of the cream. But this is an excellent icing for covering a cake, which can be prepared in no time. All you need to do is mix hot cream with chocolate, and then stir until the chocolate is completely dissolved. The proportions of chocolate and cream for black ganache are 5:3. The main feature is only boiled cream. They help the chocolate melt correctly and evenly.

Helpful advice:

In order to have time to cover the cake before the glaze hardens, place the container with the finished ganache in a water bath.

Cocoa ganache

An affordable and easy to implement option. Good as a glaze. It tastes a little like truffle.

Ingredients: 170 ml milk, 4 tbsp. l. cocoa powder, 5 tbsp. l. sugar, 100 g butter.

Pour milk into a saucepan and bring it to a boil. Now add sugar and cocoa. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Next, remove the future glaze from the heat and add butter. Stir until the butter dissolves. When the mass cools, it will thicken and be finally ready.

This completes the list of basic ganache recipes. As you can see, all the options are very simple to prepare, and the result always pleases with its taste and beauty. Moreover, you can adjust the consistency of the finished cream. By adding more cream, you get a thinner cream that can be poured over fruit or ice cream. Adding more chocolate will give you a firmer texture, perfect for filling croissants. Almost all children and adults like chocolate; it adds an exquisite taste to any dessert. For this reason, you will not go wrong if you decide to make this cream. By using your imagination and trusting your culinary intuition, you can create unique variations of chocolate ganache. Culinary inspiration and bon appetit!

Step-by-step recipes for chocolate ganache for cake with cream and condensed milk, honey, milk

2018-05-23 Marina Vykhodtseva

Grade
recipe

2676

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

35 gr.

Carbohydrates

25 gr.

447 kcal.

Option 1: Classic chocolate ganache for cake

Many people confuse ganache with icing, but these are completely different things, even though they are made from chocolate. The main difference is the consistency. The ganache is a dense chocolate cream. It is used for covering, leveling, filling.

Often such a mass is found in sweets and chocolates with fillings. In the classic recipe, ganache is prepared with cream. Here are the proportions according to GOST. The result is a dense and tasty mass that does not flow and is easy to cut with a knife.

Ingredients

100 g chocolate 72%;
50 ml cream 33%.

Step-by-step recipe for classic ganache

According to the rules, we prepare the ganache in a water bath. Therefore, we immediately turn on the saucepan with water to heat up. We take smaller dishes, pour in cream and place on top.

In the meantime, you can prepare the chocolate. It's better to chop it right away. You can just break it and throw it into the cream, it will work too, but it will take more time. In addition, it is not always possible to buy high-quality chocolate; some products set into flakes when heated for a long time.

Transfer chocolate to hot cream. Stir and melt. Under no circumstances should we bring it to a boil; this is strictly forbidden. As soon as most of the pieces have dissolved, you can immediately remove the saucepan from the bath. While stirring, dissolve the residue.

Apply ganache to the cake. If it turns out watery, then cool it a little, the mass will become thicker. The ganache will completely harden in the refrigerator. He can do this at room temperature, if it is not higher than 20 degrees.

If you need to maintain the liquid consistency of the ganache, then simply leave it over a saucepan with hot water, but turn off the stove and stir occasionally.

Option 2: Quick recipe for chocolate ganache for cake “5 minutes”

The name of this ganache speaks for itself about the speed of preparation. The base is chocolate and condensed milk. The cream will be sweet and rich and will perfectly complement any cake. We take real condensed milk, it should contain only milk and granulated sugar. If the label says vegetable fats, then this product is not suitable for us.

Ingredients

80 g condensed milk;
130 g chocolate.

How to quickly make ganache for a cake

Place condensed milk and chocolate in a small bowl, set to heat, stir. Melt until smooth in a bathhouse.

Once the pieces have dissolved, remove the top bowl and let the coating sit for a few minutes and thicken slightly. If it is hot and liquid, the layer of cream will turn out thin, most of it will simply drain. Cover the cake.

A good ganache is made only from real dark chocolate with a high cocoa content (at least 60%, preferably 72%). Under no circumstances should tiles or cheap confectionery glaze be used. The mass simply will not harden, and the taste of the coating will be far from ideal.

Option 3: Chocolate ganache for cake with butter and cream

Ganache is prepared with butter no less often than with cream. This product is very convenient as it has a high fat content. He can even back up if the chocolate doesn't want to melt. However, cream gives the cream a good taste and improves its consistency. Therefore, it is best to use both products.

Ingredients

40 g butter;
100 g chocolate;
100 ml cream.

How to cook

Place cream with a fat content above 30 percent in a saucepan. Let it heat up and use a steam bath. Many people call it water, but for ganache it is advisable not to allow the top saucepan with boiling liquid to touch. We work with steam.

While the cream is heating, chop the chocolate. You can immediately put it in a saucepan. All that remains is to wait for all the pieces to dissolve. To avoid overheating the ganache, stir regularly.

Add butter and quickly stir the mixture until smooth. Then cool slightly and apply chocolate cream to the cake.

Should the ganache cool or not? To what temperature should it be brought? It all depends on the end goal. If you need a thin coating reminiscent of chocolate icing, then use a very warm mass. To level the cake and thick layers, the chocolate ganache is first cooled a little without hardening, then spread over the surface.

Option 4: Chocolate ganache for cake with honey

This chocolate ganache for cake is prepared with the addition of honey. Although this ingredient is used in small quantities, it gives an incredibly pleasant taste and a very deep aroma. The beauty is that you can even use candied and not entirely fresh honey here; in any case, it will melt.

Ingredients

110 g dark chocolate;
2 full tablespoons of oil;
2 spoons of honey;
2 spoons of cream.

Step by step recipe

Combine honey and cream and heat in a water bath. Add chocolate to them and melt.

As soon as the pieces are almost dissolved, add two full tablespoons of butter. Stir for a few seconds and remove from heat. Continue stirring until the oil dissolves; you should get a thick, smooth mass with a shine. We use it for its intended purpose.

If there is not enough honey, then simply reduce the amount, the ganache will turn out anyway, it will just have a less rich aroma and taste.

Option 5: Chocolate ganache for milk cake

We can say that this is an economical version of chocolate ganache. It really turns out cheaper than the classic cream and dark chocolate cream. In addition, it is not always possible to find and buy the required ingredients with the required fat content and composition. We use any whole milk of any fat content.

Ingredients

170 grams of milk;
50 g chocolate;
4 spoons of cocoa;
5 spoons of sugar;
100 g butter.

How to cook

This ganache can be prepared in a water bath or simply in a saucepan on the stove. In the second option, we don’t go anywhere and stir constantly. Combine milk with cocoa and sugar. Let's cook. Bring this mixture to a boil. Then remove from heat and cool slightly.

Add butter and stir until it dissolves. Chop or grate the chocolate. Add after the oil and continue stirring. The pieces should completely dissolve.

Let the ganache sit for a little while longer, to strengthen, and stir occasionally. We grease the cake, level the surface for coating, or use the chocolate mass for other purposes.

Instead of milk, you can use cream with any fat content, even 10%, for this chocolate ganache, or take both products if something is suddenly missing.

Option 6: Chocolate ganache for cake with cocoa and condensed milk (cream)

Above you can find a simplified version of chocolate ganache with condensed milk, but here is a slightly different recipe. In addition to the main ingredients, you will also need butter and high-quality dark cocoa powder. It will improve the color and deepen the flavor. This is a version of soft ganache, it does not crumble and only hardens in the refrigerator.

Ingredients

0.24 kg dark chocolate 72%;
100 ml condensed milk;
2 g dark cocoa powder;
140 grams of butter.

How to cook

Break the chocolate into cubes and place in a saucepan. Place in a steam bath and begin to melt. Bring to a liquid state and remove from the stove so that the mass cools a little, otherwise the cream will separate.

The butter needs to be softened. You can cut it first, then throw it into a bowl. Beat with a mixer until fluffy. Then the cream will not be greasy, but will retain its shape well.

As soon as the oil becomes light, we begin to add condensed milk into it with spoons. Beat together for a couple of minutes, add cocoa powder, stir some more. There is no need to add all the condensed milk at once, otherwise separation may occur, especially when using products with different temperatures.

Now is the time to add melted, but not hot, chocolate. Beat the ganache with a mixer one last time and use the cream to prepare the cake. You can store the mixture in the refrigerator, but always in a sealed container and for no more than two days.

Sometimes, in addition to cocoa, coffee is added to ganache. But only a soluble product is used, it is advisable to further grind it. Cognac is also sometimes added for flavoring, but only in small quantities.

Ganache is a delicacy whose recipe comes from France. It is used as a cream base for fondant instead of buttercream, and also for creating various decorations for cakes. Cream ganache is considered an exquisite delicacy, and it is quite simple to prepare. We offer recipes for making ganache cream to cover the cake with mastic.

Classical

Ingredients:

dark chocolate - 200 grams;
cream (35%) - 200 grams;
butter - 50 grams;
powdered sugar - 1 tablespoon.

Heat the cream in a water bath without bringing it to a boil. Remove from heat, add chocolate bar pieces and leave for 5 minutes. Whisk the cream and chocolate, and add powdered sugar. Leave for a few minutes, then add softened butter. Mix until smooth.

Under mastic

Ingredients:

chocolate (at least 58%) - 100 grams;
butter - 100 grams.

Mix chocolate pieces with soft butter. Place the resulting mixture in the oven for 45-50 seconds, then mix until smooth. Let the cream cool slightly and place in the refrigerator for half an hour.

Made from white chocolate

Ingredients:

white chocolate - 300 grams;
cream (35%) - 200 grams.

Bring the cream to a boil and leave over low heat. Grate the chocolate and add to the cream. Once the chocolate has melted, remove the mixture from the heat and leave to cool. Then beat the mixture at medium speed and put it in the refrigerator, covering the container with cling film. Leave for several hours.

White chocolate with vanilla

Ingredients:

white chocolate - 300 grams;
cream (33%) - 180 milliliters;
olive oil - 170 milliliters;
vanilla - 1 pod;
coarse sea salt.

Grind the chocolate and place it in the bowl of an immersion blender. Add a vanilla bean to the cream, boil and leave to cool for 15 minutes, then boil again and add to the chocolate. Mix first with a spatula, and then immerse the blender in a glass and pour olive oil in a thin stream. Add salt to taste.

Made from white chocolate with mastic

Ingredients:

white chocolate - 400 grams;
milk (2.5%) - 2 cups;
sugar - ½ cup.

Put the milk on the fire and pour sugar into it. After the sugar has melted, pour the grated chocolate into the milk and wait for it to dissolve. Remove the cream from the heat and leave to cool to room temperature. Then beat with a whisk or mixer. Cover the container and leave the cream to infuse.

Made from milk chocolate

Ingredients:

milk chocolate - 500 grams;
cream - 300 milliliters;
butter - 50 grams.

Bring the cream to a boil and add the chocolate, broken into pieces. After the chocolate has dissolved, add the butter and stir until smooth. Remove from heat once thickened and leave to cool for several hours.

Dark chocolate with coconut milk

Ingredients:

dark chocolate - 200 grams;
coconut milk - 175 milliliters;
brown sugar - 50 grams.

Finely grate the chocolate. Shake the milk, pour it into a container and dissolve the sugar in it. Heat the sweet milk to 90 degrees, pour it into a bowl of chocolate and stir with a whisk or spatula until the chocolate is completely dissolved.

With condensed milk and butter

Ingredients:

butter - 180 grams;
dark chocolate - 240 grams;
condensed milk - 100 grams;
cocoa powder - 1 tablespoon.

Melt the chocolate in a water bath. Beat the softened butter with a mixer, periodically adding condensed milk. Stir until smooth. Add cocoa and mix well. Remove the chocolate from the steam bath, cool slightly and gradually pour into the previously obtained mixture. Use immediately.

With honey

Ingredients:

dark chocolate - 110 grams;
cream - 60 milliliters;
butter - 40 grams;
honey - 50 grams.

Place cream and honey in a water bath; when the mixture is hot, add grated chocolate and stir until smooth. Remove from heat and cool to room temperature. Melt the butter and pour into the previously obtained mixture, stir until smooth. Use immediately.

With milk powder

Ingredients:

butter - 110 grams;
dark chocolate - 150 grams;
milk - 60 milliliters;
powdered milk - 50 grams;
sugar - 1 tablespoon.

Place the grated chocolate in a water bath. Mix powdered milk with sugar, pour a little milk into the mixture and heat in a water bath to 50 degrees. Beat the butter with a mixer and, stirring constantly, pour in the milk. Remove the chocolate from the water bath and mix well. Add it to the oil, stirring constantly. Bring until smooth. Use immediately.

With orange zest

Ingredients:

dark chocolate - 200 grams;
milk - 150 milliliters;
zest - 1 tablespoon;
salt - 1 pinch;
butter - 1 tablespoon.

Melt the grated chocolate in a water bath, add finely grated zest and heat, stirring until smooth. Separately, heat the milk with salt (you can add a couple of tablespoons of sugar). Add butter to chocolate and stir. Pour milk into it in a thin stream, constantly stirring the mixture. After a minute, remove the cream from the water bath.

Ganache glaze

Ingredients:

milk - 1 glass;
sugar - 300 grams;
butter - 160 grams;
cocoa powder - 6 tablespoons;
cognac - 1 teaspoon.

Combine cocoa and sugar, pour warm milk into the mixture and mix thoroughly until the sugar is completely dissolved. Heat the mixture over low heat for 15 minutes. After time, add soft butter and cognac. Cook until thickened, stirring constantly.

Ganache for filling

Ingredients:

dark chocolate - 100 grams;
cream (35% or more) - 50 grams;
butter - 70 grams;
strawberries - 50 grams.

Grind strawberries into puree. Grate the chocolate, pour in warm cream and stir until smooth. Leave for a couple of minutes, then add soft butter, and add strawberry puree, passed through a strainer. Place in the refrigerator to infuse for several hours.

Every housewife used ganache at least once in her life to decorate homemade cakes and pastries. We will explain in detail what it is in our article, and at the same time we will present several recipes for making delicious chocolate cream. But first, let's look at the history of its creation.

Ganache - what is it?

Cakes and cakes topped with aromatic and delicious chocolate glaze will arouse the appetite even of those people who do not consider themselves lovers of sweets. This dessert coating is called ganache. What it is?

Ganache is a cream made from chocolate and cream that is used as a filling for candy, decorating pastries and cakes. It was first invented in France in 1850 in the confectionery of Sirodin. However, there are other versions of the origin of ganache. According to one of them, the famous cream was created thanks to the mistake of a young pastry chef who accidentally poured cream into a bowl of melted chocolate.

Depending on the desired consistency of the ganache, the ratio of ingredients used to prepare it varies. For glaze, the classic proportion of chocolate and cream is 1:1. If you need to get a thicker and fluffier cream for decorating cakes, the amount of cream should be increased.

Classic chocolate ganache

Since the preparation of the first cream, its recipe has been subject to changes and additions many times. According to the classic recipe, it is made from dark chocolate with a high percentage of cocoa and cream. To give a glossy shine, butter is added to the cream, and powdered sugar is added for sweetness.

Classic chocolate ganache is prepared in the following sequence:

Cream with a fat content of 35% (120 ml) is poured into a saucepan, heated in a water bath and brought almost to a boil. After this, the dishes are removed from the stove.
Pieces of dark chocolate with a cocoa content of at least 60% are added to the cream and left for 5-7 minutes. This time will be enough for the chocolate to melt. If it remains hard, the cream in the saucepan will need to be heated again in a water bath.
Powdered sugar (25 g) is added to the chocolate-cream mass. The ganache for the cake is thoroughly whisked.
As soon as the mass has cooled a little, 50 g of soft butter is added to it. Then it is well beaten with a whisk until smooth. Cover the cake with the prepared icing or use as a layer for croissants and pastries.

Rum ganache

If a cake or dessert is being prepared exclusively for adults, chocolate cream with the addition of rum or cognac will be an excellent decoration. It has a piquant taste and will definitely appeal to all exotic connoisseurs.

We offer a recipe for ganache with the addition of rum:

Prepare 250 g of dark chocolate, first crushing it into pieces by hand.
In a water bath or low heat, warm up the high-fat cream (250 ml) well, but do not boil.
Pour hot cream over the prepared chocolate. Using a whisk, thoroughly mix the mixture and bring the ganache until smooth.
At the very end of cooking, add a tablespoon of rum or cognac. Stir the mixture one last time, after which it can be used to decorate the dessert.

Cocoa ganache

This recipe is suitable just for the case when there is no chocolate on hand, and the process of preparing the dessert is already at the final stage and all that remains is to cover it with glossy glaze.

Ganache for the cake is prepared in this order:

Cream with a fat content of 35% (75 ml) is poured into a saucepan and heated on the stove until almost boiling.
Cocoa powder (3 teaspoons) is mixed with the same amount of powdered sugar.
The dry mixture is poured with hot cream and thoroughly kneaded until smooth and without lumps.
Add butter softened at room temperature (50-100 g). Its quantity varies depending on the desired consistency. If you need to get a thick cream, you need to put less butter, and vice versa.
The prepared ganache should be used immediately to cover the cake.

White chocolate cream cake decoration

This recipe produces a very beautiful glossy coating for dessert. But not all housewives know how to prepare white ganache. We'll tell you what it is in step-by-step instructions. The procedure for preparing the cream is as follows:

High fat cream 33-35% (50 ml) is heated to a temperature of 90 °C.
White chocolate (100 g) is crushed by hand in random order and poured with hot cream.
Using a hand whisk, the mixture is brought to a homogeneous state.
Lastly, butter (25 g) is added.
The ganache is mixed again. Now it can be applied on top of the cake or cooled in the refrigerator for 20 minutes and used as a cream layer for pastries. When preparing the ganache, no powdered sugar is added to it, since white chocolate is quite sweet. Additionally, you can add a few drops of rum, cognac or vanilla essence to the cream, which will make it more aromatic.

White ganache is ideal as a cake decoration, cake filling and meringue topping.

Covering for cake with mastic

The ganache prepared according to this recipe fits perfectly onto the surface of the product, simultaneously leveling it. In addition, it turns out smooth, shiny and very tasty.

Prepare ganache for mastic in the following sequence:

Place dark chocolate (100 g) broken into pieces into a thick-bottomed saucepan.
Add butter (100 g), slightly softened at room temperature, on top.
The contents of the saucepan are lightly mixed with a whisk, after which the dishes are sent to a water bath.
As soon as the chocolate has melted, remove the ganache from the heat, stir well again and refrigerate for 20 minutes.
The cooled chocolate mass should be used as a base for mastic.

Ganache with milk

Classic chocolate cream has a fairly thick consistency. But the ganache prepared according to this recipe is more like a sauce that can be served with pancakes, pancakes, etc.

The step-by-step preparation of chocolate cream with milk consists of the following procedure:

Whole cow's milk (350 ml) is poured into a saucepan. If necessary, it can be replaced with coconut if you do not consume animal products.
The milk is brought to a temperature of 90 -°C, after which sugar (50 g) is added and thoroughly mixed until completely dissolved.
Next, remove the saucepan from the stove. Add chopped chocolate (400 g) to the milk and leave for a few minutes until it melts completely.
Beat the mixture with a mixer at high speed. The finished ganache has a uniform consistency and glossy shine.

for one cake

25-30 minutes

543-549 kcal

5 /5 (1 )

When preparing cakes, the final coating with cream plays a very important role, because it can not only decorate and give an appetizing look to the dessert, but also disguise unsuccessful areas of baking. I offer you simple family recipes for making one of these creams - chocolate ganache.

Recipe for dark chocolate ganache for cake coating

Kitchenware: long wooden spoon, measuring cup and kitchen scale, wooden cutting board, saucepan or saucepan with a thick bottom, ceramic kitchen knife, mixer or blender, tall glass container, whisk, cling film, pastry bag.

Ingredients

Step-by-step preparation

Video recipe for chocolate ganache for cake coating

By watching the video below, you will learn how to prepare ganache from any type of chocolate, ideal for evenly covering the cake.

Prefer dark chocolate with a high cocoa content, not less than 65%. This ingredient will melt well, the cream will be more shiny and harden faster.
To grind the chocolate bar, you can use a grater with large teeth. This will save time and chop the product better than using a knife.
To make ganache you can mix different types of chocolate, however, it is always necessary to adhere to certain proportions. For example, when using white and dark chocolate, you need to take 190-210 ml of cream, 90-110 g of dark or milk chocolate and 190-210 g of white chocolate.
Some cooks add a teaspoon of cocoa powder to melted chocolate - it allows you to make the taste and color of the cream more saturated.

The best time to make chocolate cream is in the evening. and leave it in the refrigerator overnight. Thus, the mass will thicken thoroughly, which will reduce the possibility of separation of the chocolate cream.
Chocolate cream can separate for several reasons.: If you overheated the cream, used poor quality chocolate, or did not allow enough time to thicken. If the ganache still separates, then heat the mass to 40-50 degrees, and then beat with a hand blender.
If you are going to use ganache to layer the cake layers, then beat the infused chocolate mass with a mixer and gradually add soft butter to it. This will allow the cream to acquire a delicate structure, it will be easy to apply to the cakes. However, remember that the amount of butter should not exceed 10% of the total weight of cream and chocolate.

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 323-328 kcal.
Number of servings: for one cake.
Kitchenware: a saucepan or saucepan with a thick bottom, a fine sieve, a measuring cup and kitchen scale, several containers of different depths and capacities, a grater with large teeth, a wooden spatula.

Ingredients

Step-by-step preparation

In a small bowl, dissolve 3 g of gelatin in water. For the amount of water, see the gelatin manufacturer's packaging.
Grind 390-410 g of white chocolate using a grater with large teeth or finely chop the ingredient with a regular knife.
Place the prepared chocolate in a bowl and melt it in a water bath, stirring it constantly and vigorously so that it does not burn.
Set the melted chocolate aside and allow it to cool slightly.
Pour 140-150 ml of heavy cream into a saucepan and place it on medium heat. In no case do we bring the cream to a boil, just heat it to approximately 50 degrees, constantly stirring with a wooden spatula.
Place the swollen gelatin into the hot creamy mass and mix a little.
Add 5-8 g of vanilla paste there and stir again.
Pass the resulting mixture through a fine sieve in order to get rid of undissolved grains of gelatin.
In three additions, pour the prepared cream into the chocolate mass. Each time after adding cream, stir the mixture thoroughly until a homogeneous consistency is obtained.
Cover the ganache with cling film so that there is no air between the surface of the cream and the film.
Place the cream in the refrigerator for 4-6 hours, or better yet for a day. Remove the thickened ganache from the refrigerator and beat with a mixer at high speed for approximately 1-2 minutes. You can also use the cream immediately, without whipping.

Check out the video below and making vanilla white chocolate ganache will never be a problem for you again.

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 471-476 kcal.
Number of servings: for one cake.
Kitchenware: a whisk, several containers of different depths and capacities, a grater with large teeth or a ceramic knife, a measuring cup and kitchen scale, cling film, a microwave oven from any manufacturer.