White Chocolate Ganache Recipe

White chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of white chocolate ganache is that the high content of chocolate preserves the fresh cream so the final product can last in room temperature for a few days before events are celebrated.

After a few hours of production it will set in the perfect working condition for masking, sandwiching, piping and decorating cakes.

If refrigerated, ganache will set hard like butter. This provides a good condition to coat cakes with rolling fondant. It’s not recommend to whip white chocolate ganache due to crystallization and this may cause a grainy texture. Fruit puree reductions, mocha paste (instant coffee can be mixed with a small amount of water), praline or caramel can be added for different flavors.


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.

Weight Per Unit: 1600
Number of Units: 1
A 400 1.7 cups Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
B 1000 35.2 ounces White Chocolate Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods. Room temperature, small pieces
C 200 7 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Room temperature, small pieces

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

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1 MEASURE Weigh all ingredients.
2 BOIL Heat and boil the cream. Switch off heat when the cream is at boiling point for a few seconds.
3 WHISK Pour the cream on to the chocolate and whisk together. Chocolate is melted
4 ADD Add the butter pieces and mix all together. Butter is melted
5 STORE Allow to sit in room temperature. Ganache is smooth and set
Important Notes
  • You can put the chocolate pieces into the cream after switching off the heat or you can pour boiling cream on the chocolate pieces. Both will work the same however, pouring cream on to chocolate will probably be a little more secure against chocolate being burned at the bottom of the pot if not whisked quickly. The risk is that the mix may get cold before the chocolate is completely melted.
  • Cooking chocolate will achieve nice ganache but couvertures with pure cocoa butter will create a better tasting ganache.
  • Thickened cream could be replaced with fresh cream.
  • After used, always scrape down the sides in the bowl and cover with cling foil.
  • Avoid water dripping on to surface from just-washed hands or wet towels.
  • Keep it in a glass bowl or microwave safe plastic containers so you can reheat and soften in a microwave.


  • Hi Chef. Thank you for all these wonderful recipes. I am making a volcano cake for my son’s birthday. I already made it with your mud cake recipe and covered it with your chocolate ganache (which was so easy to work). Next I need to make some larva flowing out of the volcano. Can i colour your white ganache recipe with red colour to achieve this? If not do u have any suggestions?
    Thanks a lot!!

  • Hello Chief. Thank you so much for your lessons.
    I am new in the group and I have so many doubts. For this specific case i need help for a wedding cake to be deliver bon November 10. The cake is to be covered with sugar past. Before that

  • Hi Chef. Loving all of your tutorials. I will be making a 3 tier wedding cake in December. Bottom tier 10″ chocolate biscuit, middle tier 8″ rich fruit, top tier 6″ lemon madeira. 6″tall. Icing with ivory fondant. I need to have the cake iced and ready by 24th Dec for wedding 29th. Can you advise the best masking medium that will seal and keep for that length of time without deterioration. Will white chocolate ganache be suitable or would it melt before the big day? Also could you give me a guide to quantities of ganache. Many thanks in advance.

  • Teresa Alvey

    I’m a hobbyist baker, and am helping my RMT make a wedding cake for her Aunt who has noooo budget (I’ll be compensated with RMT massages for my time, and my RMT is buying all the supplies, & I have all the equipment from my previous Wilton cake decorating class purchases).
    I want to put genache under the fondant instead of apricot glaze, so that those that don’t like fondant can remove it and still have a very nice silky and delicious “icing” for their cake. So I went to Youtube and found Yerners Way videos. OMG! Thank you for posting those!!! I actually was so entrenched that I upset my bf by watching hours upon hours of your videos over an entire Saturday, and then starting again the following morning. I’ve made some notes, but certainly not enough, so I will re-watch a couple of the videos that I saved in my favourites. But to help me save some time, I have 2 questions I hope you can answer for me.
    First of all, the cake will be 3 tiers on plates w/4 columns supporting each. The bottom cake Chocolate, the center White, and the top to be Carrot. So I thought genache for all 3, Choc for bottom, and (now that I see your recipe for:) white genache to cover the other 2; and all 3 cakes to be covered with white marshmallow fondant (another recipe online that I’ve made in the past). Decorated with purple ribbon wrapped at the base of each cake, and Royal icing flowers in purple shades scattered over the top cake to surround the cake topper. I also want to have the silver balls in the side of the center cake in criss-cross pattern every inch, 3 rows. 1st question, do i just press them into the side of the fondant, or do i need to “fasten” them with some royal icing?
    In your “Perfect Masking Technique” video, you did 2 different ratio mixtures of the dark chocolate. 1:2 for the inside, and 1:3 for the covering. My second question: Would the ratios for white genache be the same?? or 1:3 for inside and 1:4 for covering because it’s a softer product?
    Of course, the wedding is the first weekend in August, the hottest and most humid time of the year in Ontario Canada. Your video on transporting with frozen, paper-wrapped water bottles wired in the box corners is ingenious! Thanks for your help! Again, the videos are so awesome, thank you so much for sharing your experience!! You’re a fine gentleman in my book for doing so.

    • Teresa Alvey

      btw i only want to use the “perfect masking technique” for the top cake that will be 3 layers.
      The Bottom and middle cakes will both be 2 layers, and be masked using one of your other techniques (from your “How to mask a cake tutorial – three different techniques”).

    • Serdar Yener

      Hi Teresa, Royal icing to glue silver balls is okay but will be not so clean. I would use a dot of syrup or dot of sloppy royal icing.
      for the white ganache 1:4 yes it will work better.
      Good luck

  • Hello Chef! First of all would like to thank you so much for all your videos! I’ve found accidentally you on YouTube just couple months ago and so glad I did! You are such a genius! Love every single video!! I’ve learned from you so many tricks! You are doing such a great thing by sharing your experience with people! Thank you lots and lots for that! And I have a little question.. Recently I’ve started to work in a hot and very humid climate. I’ve learned from you a great trick about To glaze isomalt ( before it’s sticking was a big problem) so thanks! And now I have a very important for me order and suddenly my fondant on top of ganache started to melt!! Why?? What is going on? It never was anything like this before? Can it be because of ganache melts underneath of fondant? Maybe I shell start to put marzipan before fondant? Will it help do you think? Thank you.

    • Serdar Yener

      I will ask you one question. Is your fondant melting on its own on the table, not on the cake? if yes you have to use another brand. If your answer is no. You have 2 possible problems. 1. Your ganache has too much water content and you are rolling the fondant too thin. 2. this is what I think happens. You are coating the coating the fondant on a cold cake and condensation causing the problem. Please watch my video (Prevent Condensation on Fondant) that will help. Thanks

  • Where do i purchase the couverture chocolate

  • Sir, white chocolate ganach retio is 1:3 and dark chocolate ganach ratio is 1:2 and what will be the ratio for milk chocolate ganach?I have milk chocolate and want t mak ganach.Thanx

  • Hi I am also in Canada and need this question that Aloha Pie asked answered please, I will paste it here

    i live in canada we only have 35% cream (whipping cream). is this the same as thicken cream in your receipe?

  • Hi Chef, please could you let me know I am making white chocolate ganashe. I live in South Africa and only have cream not the thicken cream. I also need to transport this cake a distance. What ration of white choc to cream should I use. 400g of cream to 1200 chock and the same amount of butter or should I eliminate the butter? Thanks m

  • Hello Chef Yener, I´ve just subscribed to your tutorials and I am enjoying them very much. Today, I made your white chocolate mud cake in preparation for a wedding. I could not wait and had a little piece. I love the taste! My question is, your recipe for the white chocolate ganache as shown (1600 grams) will be enough for filling (sandwiching) and masking the 10″ mud cake?. I will make a 12″, 10″ and 6″ cake. Thank you!

  • Hi, i love all your tutorials! i have a question? i live in canada we only have 35% cream (whipping cream). is this the same as thicken cream in your receipe?

  • Hi Chef Yener. I want to make your open book cake. But the person I’m making the cake for doesn’t like the taste of fondant. Can I use your recipe for the white ganache instead. Thank you Barbara

  • When do you add the mocha flavouring

    • Serdar Yener

      Best you melt the instant coffee in to cream when it is boiling. But If you have ready white chocolate ganache. Take a spoon or two Nescafe powder add just enough water( maybe less than a tea spoon) to make a paste. When you add this in to ganache it may appears little split. Place in microwave few second .Mix. Done..How much Nescafe up to you..

  • Hi Chef Yener, How are you? I’m still loving your tutorials. I have a question. I want to purchase Couverture chocolate on line. Now, what cocoa % can I get to make white and dark chocolate ganache? Thank you in advance.

  • I have been using Guittards Vanilla apeels and never get the right consistency, is this because there is not cocoa in the apeels? I will look for the couveture chocolate but I have so much of the Guittard I would like to be able to use it for this purpose (works great for candy clay).

  • Thank you Chef Yeners for your help.

  • I have never made white chocolate ganache before. What white chocolate do you recommend I use to achieve a good tasting white chocolate ganache? Thanks in Advance.

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