White Chocolate Ganache Fudge
Silky, ivory-white ganache with a fudgy finish—perfect for glazing, piping, or whipping into a fluffy filling. A touch of vanilla and a pinch of salt deepen the delicate sweetness.
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Servings:
Ingredients
Ganache
- 1/3 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/16 teaspoon fine sea salt
- 13 ounces white chocolate chips or callets
Instructions
Preparation Steps
- Place the white chocolate chips or callets in a dry, medium heatproof bowl; set aside.
- In a small saucepan, combine the heavy cream, vanilla, and salt. Warm over medium-low heat until the cream is steaming and tiny bubbles form around the edges, 2 to 3 minutes. Do not boil.
- Start the emulsion: pour about one-third of the hot cream over the chocolate and let it stand for 30 seconds. Stir from the center outward until glossy and partly melted. Add another third of the cream and stir again, then add the final third and mix until completely smooth. For ultra-silky ganache, use an immersion blender for 20–30 seconds, keeping the blade fully submerged to avoid air bubbles.
- For a pourable glaze, use warm (about 95°F/35°C) ganache immediately. For a fudgier, pipeable texture, set the bowl over an ice bath and stir constantly until thickened, 5 to 8 minutes, or chill in the refrigerator for 20 to 30 minutes, stirring once halfway.
- Optional whipped finish: once cool and thick, beat with a hand mixer on low just until light and slightly aerated, 30 to 60 seconds. Do not overwhip.
Notes
Tip: If the ganache looks oily or slightly grainy, blend in 1 to 2 teaspoons of warm cream with an immersion blender until it comes back together.
Storage: Cover and refrigerate up to 1 week or freeze up to 1 month. Rewarm gently over a water bath or in short, low-power microwave bursts, stirring often.
This recipe is an original creation inspired by classic White Chocolate Ganache Fudge flavors. All ingredient ratios and instructions are independently developed.