Caramelized White Chocolate Ganache
Prep time: 
Total time: 
Serves: 6-8
This recipe makes about 1 cup of ganache. Enough to drizzle 4-6 servings of ice cream.
  • 200g (or 7 ounces) caramelized white chocolate, broken into chunks
  • 100ml (or ⅓ cup + 4 teaspoons) whipping cream
  • a pinch of sea salt
  1. Add the caramelized white chocolate chunks to the bowl of a double boiler. Don't heat just yet.
  2. Combine the salt and whipping cream in a small saucepan. Heat over low heat, stirring until the salt has dissolved and the cream reaches scalding point. Pour the hot cream mixture over the chocolate chunks.
  3. Place the bowl of the double boiler (with the chocolate and cream mixture) over a the bottom pan of the double boiler and heat gently, stirring until all the chocolate chunks have dissolved into the cream mixture and the ganache is smooth.
  4. Serve immediately, drizzled over ice cream, cake or cookies, mix it into some buttercream to make a great cake filling or use it in a dessert!
If you don't want to serve the ganache right away, allow to cool to room temperature, transfer to an airtight container and store in the refrigerator until use. It should keep in the fridge for up to 4 weeks. You can also keep it in the freezer, stored in an airtight, freeze-proof container, for up to 2 months.
Recipe by The Tough Cookie at