Strawberry Ganache
This strawberry ganache is a fruity take on white chocolate ganache! It’s smooth, pink, and perfect for filling cakes, topping cupcakes, or piping into macarons. Made with freeze-dried strawberries and cream, it whips beautifully and adds a natural berry flavor.
Ingredients
- 12 grams freeze dried strawberries
- 340 grams white chocolate chips
- 255 grams heavy cream
Instructions
- 1. Pulse freeze-dried strawberries in a food processor or blender until it is a fine powder. Set aside.
- 2. Microwave white chocolate chips in a large heatproof bowl for 30 seconds to soften, then add the strawberry powder.
- 3. Microwave heavy cream in a medium bowl for about 1.5 minutes until the edges simmer. Pour the hot cream over the chocolate and let it sit for 20 seconds. Then whisk until smooth and combined.
- 4. Cover the ganache with plastic wrap touching the surface and chill in the refrigerator for 1–2 hours. Once it reaches peanut butter consistency, it’s ready to use.
- 5. For whipped ganache, beat the chilled ganache on medium speed for 2–3 minutes until light and fluffy.
Notes
Measure ingredients with a kitchen scale for accuracy.
To use as a drip: cool ganache to 90°F (32°C).
Store in the fridge for up to 5 days. Let soften at room temp before using.
Whipped ganache can be re-whipped if deflated.