Strawberry Ganache

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This white chocolate strawberry ganache is so creamy and easy to make! It's warmed up right in the microwave, then set in the fridge until thickened.

(note: A 1x batch makes enough to fill a dozen macarons or cupcakes)

Prep Time5

Chill time1 30

Total Time1 35

Course: Dessert

Cuisine: Asian

Servings: cup

Calories: 1177kcal

Author: Bianca Fernandez

Equipment

Ingredients

6 ounces white chocolate chips
¼ cup heavy cream
1-2 tablespoons freeze-dried strawberry powder adjust to taste
red or pink food coloring for a natural dye, try beet powder

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Instructions

Add 6 ounces white chocolate chips and ¼ cup heavy cream to a microwave-safe bowl. Microwave for 45 seconds, then mix using silicone spatula.
If the chocolate is not fully melted, microwave at 10-second intervals, mixing until smooth.
Mix in 1-2 tablespoons freeze-dried strawberry powder and stir until combined. Adjust to taste. Mix in a small drop of red or pink food coloring.
Place bowl into the fridge and stir every 15 minutes until the ganache is thickened to your desired consistency.
For instance, if you're using the ganache as a cupcake filling, it’s easier to work with before it fully sets. For macarons, you’ll want to chill it longer until it thickens enough to hold its shape when piped. You can also whip chilled ganache while it's still in liquid form!
It can take up to 1 hour and 30 minutes to fully set.
Enjoy! :)

Notes

This recipe can easily be doubled, tripled, etc. The larger the batch, the longer it needs to chill.

Storage: If not using the ganache immediately, I recommend covering the top with cling wrap to avoid a skin forming on top. Keep refrigerated for up to 2 weeks or frozen for up to 3 months. If needed, you can reheat it in the microwave at 5-10 second intervals, stirring in between.

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