Ganache for Cake Decorating in Dark and White Chocolate

See exactly how to make the perfect dark and white chocolate ganache. Great for cake decorating! Recipes below.

WHITE CHOCOLATE GANACHE

Ingredients

• 3 parts white chocolate, preferably Belgium
• 1 part cream

Instructions

1. Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
2. Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
3. Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.

DARK CHOCOLATE GANACHE

Ingredients

• 2 parts dark chocolate, preferably Belgium 50-60%
• 1 part cream

Instructions

1. Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
2. Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
3. Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 47°C / 116°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.