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White Chocolate Ganache Filling

This recipe yields enough ganache to fill about ninety-five chocolates.

Source: Martha Stewart Living, February 1996


  • 2 cups heavy cream
  • 21 ounces white chocolate, chopped into very small pieces


  1. Heat cream in a medium saucepan over low heat until just about to boil.

  2. Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.

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