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Strawberry White Chocolate Ganache Recipe

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4.3 from 3 reviews

This luscious Strawberry Ganache combines creamy white chocolate and fresh strawberry puree for a rich, fruity, and velvety frosting or filling. Perfect for decorating cakes or adding a delightful flavor twist to your desserts, this ganache is whipped to a light, fluffy texture that beautifully balances sweetness and tang.

  • Total Time: 15 minutes plus chilling time of 3-4 hours
  • Yield: 10 servings

Ingredients

Ganache Ingredients

  • 250 g (8.8 oz) White Chocolate (minimum 33% cocoa butter)
  • 85 g (1/3 cup) Strawberry Puree
  • 200 ml (3/4 cup) Hot Heavy Cream (full-fat)
  • 200 ml (3/4 cup) Cold Heavy Cream (full-fat)
  • 1/2 Vanilla Bean (split and scraped) or 1/2 teaspoon vanilla extract
  • Red Food Coloring, as needed

Instructions

  1. Prepare Strawberry Puree: Use approximately 120 – 150 g of fresh or frozen strawberries to make the strawberry puree according to your preferred method.
  2. Chop White Chocolate: Finely chop the white chocolate and place it in a large heatproof bowl along with the strawberry puree.
  3. Heat Cream and Vanilla: Heat 200 ml of heavy cream with the split and scraped vanilla bean until it reaches a boil, then remove the vanilla bean from the cream.
  4. Combine Hot Cream with Chocolate: Pour the hot cream over the white chocolate and strawberry puree mixture, allowing it to sit for 1 minute to melt the chocolate.
  5. Mix Ganache: Stir gently with a spatula or wooden spoon until smooth and liquid. If any chocolate lumps remain, microwave the mixture for a few seconds and stir again.
  6. Add Cold Cream: Stir in the cold 200 ml heavy cream to incorporate it evenly.
  7. Blend for Smoothness: Use an immersion blender, regular blender, or food processor to blend the ganache until completely smooth.
  8. Chill: Cover the surface with plastic wrap so it touches the ganache, then refrigerate for 3-4 hours or overnight until fully chilled.
  9. Whip Ganache: Using an electric mixer with a whisk attachment, whip the chilled ganache on medium speed for about 2 minutes until thick and firm. Avoid overwhipping or using high speeds to prevent graininess.
  10. Use or Store: Use the whipped strawberry ganache to decorate or fill cakes immediately, or keep refrigerated until ready to use.

Notes

  • Ensure the white chocolate is finely chopped for efficient melting.
  • If you do not have a vanilla bean, vanilla extract can be used as a substitute.
  • Use full-fat heavy cream for best texture and richness.
  • Adding red food coloring is optional and helps enhance the strawberry color.
  • Do not overwhip the ganache, as it can become grainy.
  • Keep the ganache refrigerated if not using immediately; it can be stored for up to 3 days.
  • Strawberry puree can be made fresh or from frozen strawberries as available.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French-inspired

Find it online: https://dishiary.com/strawberry-white-chocolate-ganache-recipe/