FOOD NEWS
The Simple Ratio That Yields The Tastiest White Chocolate Ganache
BY ANNA STAROPOLI
A basic ganache formula consists of just chocolate and heavy cream. To use white chocolate, it's best to use a ratio of two parts chocolate to one part heavy cream.
This ratio works so well because of white chocolate's lack of cocoa content. Containing less cocoa solids but more sugar, it requires a higher concentration.
The easiest way to make a chocolate ganache is by simply simmering heavy cream over medium heat. Once the cream is warmed, you can pour it directly over the white chocolate pieces.