The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit that really nice fudgy stage where I could take it out of the spring form and not have it run all over the place. Granted it wasn't horribly runny, but still enough not to be presentable.
I'm used to dark chocolate ganaches which will firm up into something not unlike a fudge, which is perfect for making tarts.
The basic recipe was this:
- 1 cup heavy cream, held at a low simmer for around 5 minutes with spices
- Strain cream over 12 ounces of nestle white chocolate chips
- Stir on low heat until fully melted and slightly reduced
Any ideas would be really helpful, I have high hopes for this recipe once I can get the ganache to set correctly.
Best Answer
White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate.
The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.