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Ask An Expert: What’s Up With White Chocolate Ganache?

Welcome to our new Sunday series on the Bluprint blog! In Ask An Expert we share advice directly from our experts, in response to popular questions asked by our community members. So be sure to submit your questions— whether you’re interested in knitting, photography, quilting, cake decorating, cooking, art or more — and tune in every week to see if they’ve been answered. Now, onto this week’s fabulous member question!

Bluprint member Mcjc asks: What should I look for when buying white chocolate for ganache?

I have tried dark chocolate ganache and had no trouble, but with white chocolate ganache it is a whole different story. I used a 3:1 ratio but for some reason it did not set, not even when I put it in the fridge. I ended up with the top of my cake on my board when I took it off.

Bluprint instructor of Clean & Simple Cake Design, Jessica Harris stops by to answer:

Jessica Harris
Amen sista! I have had nothing but trouble with white chocolate ganache too!

It takes me more of a 4:6 ratio depending upon what I’m using. Honestly the trick with white chocolate is to use the same kind every time and figure out your ratios the first time you make it. 

If you can find a white chocolate with 30%+ cocoa, that’s going to give you your 3:1 ratio– but I have a hard time finding that out.

So, start with a 4:1 ratio, and see how it sets up. If it’s not setting up, add a little more melted chocolate (measuring it as you go and keeping track) and see if it sets up then. Keep doing that until you get the consistency right. Then you know what that kind of white chocolate’s ratio is.

I honestly haven’t spent the time doing this, and good quality white chocolate (for the 3:1 ratio) is expensive. I’d rather just use buttercream!

Do you have any tips for Mcjc?

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There will be a lot of folks that will poo-poo this, but I use Nestle’s white chocolate chips 3:1. I haven’t had any bad luck with it, knock on wood.
I used it because I couldn’t find high quality white chocolate in time for a cake I was making. I figure stick with what I know works and my clients like it.


I’ve never had any problems with white chocolate ganache. It does get brittle when I use the 3:1 ratio, so instead, I use 300 grams of chocolate drops (Callebaut belgian chocolate) to 125 ml of cream. The cocolate is 28%.
I do make it 12 hrs in advance, so it has plenty of time to set.


I have found that 12 oz (weight) chopped white chocolate to 4 c. scalded 35% cream works wonderfully for a whipped ganache. It may be used as is, or blended with a pure fruit puree (for it to set up you need top add a little gelatin to that). I do a Spiralled genoise filled and frostedwith this and it is one of my all-time favorite smash hit desserts (Canadian Living April 2000). If you want a texture like a Truffle filling, I have used 750 Gr chocolate with 1 c Cream (add 2 oz cocoa butter)… this recipe also added 1/2 c champagne but I’m sure you could use an equiv amount of cream also. (Those truffles were amazing!) The key is to make sure your chocolate is good quality (I rarely use chips – prefer Callebaut block) and that it is completely melted and thoroughly blended with the cream. Also that the mixture is completely cold before trying to beat it! Rose Beranbaum does her ganaches in the Processor and altho it is a bit messier, I guarantee you will never get little clumps of unmelted chocolate! Try it!


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