White Chocolate Ganache/Glaze
I'm wondering if anyone can provide me with a good recipe for a white chocolate ganache that is pourable rather than spreadable or whipped? If we're being technical, I think this is probably more accurately a glaze than a ganache. I have a recipe for a dark chocolate poured ganache/glaze that I love, but am pretty sure that I can't substitute the white chocolate for dark chocolate on a 1:1 basis given the various chemical differences between the two and the fact that they'll likely react to cream differently. The dark chocolate recipe I have is dark chocolate, cream, corn syrup, and butter (3lbs. chocolate, 1 quart cream, 1/2 cup light corn syrup, 2 1/2 sticks butter). The cream, corn syrup, and butter are heated together until they reach a low boil. The chocolate is melted in a double boiler, and, once fully melted, is mixed with the cream. The mixture cools for about an hour, and is then poured over the cake. The end result is a glossy, rich, delicious coating that is smooth and which hardens slightly (though never to a "snap" upon cooling fully).
This is exactly what I want, except I need it to be white as opposed to dark brown/black. Any suggestions for how I should change the ratio of the ingredients in order to get this? I'm assuming the only the amounts of chocolate and cream will need to be modified, but perhaps the quantities of corn syrup and butter will need to be modified too. While I realize that a poured fondant would look similar to the poured white chocolate glaze/ganache that I'm asking about, this iganache is really what I'm hoping to go with taste-wise. Thanks in advance!
i've never made ganache with corn syrup?? i dont like mine too sweet though. found this one on google.
White Ganache Glaze:
6 ozs. best-quality white chocolate, finely chopped
1/4 cup heavy cream
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.
Pour glaze onto cooled bars, spreading almost to edges (the outer edges, which are higher, will be trimmed off when the bars are cut, so don't glaze them). Allow to stand at room temperature while preparing decoration.
re: Antonio Montana
Antonio, I was skeptical about this recipe at first too since I always thought corn syrup was one of those things that shouldn't be in ganache. Again, though, I should emphasize that this probably isn't technically a ganache and is instead called a glaze in the recipe I use. In my mind, though, taste wise and appearance wise this is a poured ganache. It is so "pourable" that no spreading is required--the chocolate naturally glides over the top and sides of the cake, covering in a great way.
Anyway, I'm glad to hear that your above recipe uses just white chocolate and cream only, but is still pourable. The small quantities lead me to believe that I'll likely need to at least triple the recipe in order to cover my cake (I halve the original recipe that I posted above in order to cover a 3 layer, 9 inch round cake, and I usually still have some excess) but I still might give it a whirl. Thanks!