Pink Chocolate Ganache

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Create stunning pink chocolate ganache for your cakes, cupcakes, macarons, cookie sandwiches, whoopie pies, and brownies. This versatile recipe is perfect for layering, covering cakes, and using under fondant. It's easy to make and adds a vibrant touch to your desserts.

Prep Time 15

Resting Time 3

Total Time 3 15

Servings Cups

Calories 1480kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

900 g (32 oz) white chocolate
300 g (10.5 oz) heavy cream
gel food color any color of choice
white oil-based color for chocolate optional

INSTRUCTIONS

Add the chocolate to a microwave-safe container or bowl.
Heat the cream over medium heat until just before it comes to a boil. Remove from heat immediately.
Pour the hot cream over the white chocolate, ensuring all the chocolate is covered.
Let it sit for one minute to allow the chocolate to soften.
Add your pink gel food color. Use Electric Pink or your preferred shade. The amount depends on the desired intensity.
Stir the mixture well until the chocolate has completely melted and the ganache is smooth and lump-free.
If lumps remain, microwave in 30-second intervals, stirring well each time, until smooth.
Add more gel color if needed to achieve the perfect shade.
Cover the ganache with cling wrap and let it sit at room temperature for about 3 hours. Adjust the time based on the weather.
The perfect consistency for using is that of peanut butter.

NOTES

Use high-quality white chocolate for the best results.
Ensure the cream doesn’t boil to avoid altering the texture of the ganache.
For a more vibrant color, add the white oil-based color to enhance the pink shade.
Adjust the resting time based on room temperature; cooler environments may require more time.
If the ganache sets too much, gently reheat in short intervals and stir until smooth.
Use this ganache to cover an 8-inch, 3-layer cake or to decorate various desserts.

NUTRITION