I use ganache for so much in baking, it’s great for topping brownies with, filling cakes or macarons with or using for a tart filling.

I have put together some of my favourite ganache recipes for you to try, including our recipe for caramelised white chocolate.

White Chocolate

Heat in a pan 100ml double cream on a medium heat, once boiling pour over 200g white chocolate and stir until smooth. Leave to set for 3-4 hours at room temperature, then it’ll be ready to enjoy.

Dark Chocolate

Heat in a pan 100ml double cream on a medium heat, once boiling pour over 75g dark chocolate and stir until smooth. Leave to set for 3-4 hours at room temperature, then it’ll be ready to enjoy.

Caramelised White Chocolate

For the caramelised white chocolate, preheat the oven to 100 degrees. Put 100g white chocolate onto a flat baking tray with a pinch of sea salt. Place in the oven for 10 minutes, then take out and stir. Put back in the oven and repeat this process over an hour. Once ready it should be a caramel colour, place onto a sheet of baking paper and cool down. Break into chunks and keep in an airtight container. For the ganache heat in a pan 50ml double cream on a medium heat, once boiling pour over 100g of your caramelised white chocolate and stir until smooth. Leave to set for 3-4 hours at room temperature, then it’ll be ready to enjoy.

Passionfruit

Heat in a pan 40ml passionfruit puree with 25ml double cream on a medium heat, once boiling pour over 150g white chocolate and stir until smooth. Leave to set for 3-4 hours at room temperature, then it’ll be ready to enjoy.

Ruby Chocolate

Heat in a pan 100ml double cream on a medium heat, once boiling pour over 100g ruby chocolate and stir until smooth. Leave to set for 3-4 hours at room temperature, then it’ll be ready to enjoy.

Raspberry

Heat in a pan 40ml raspberry puree with 25ml double cream on a medium heat, once boiling pour over 150g white chocolate and stir until smooth. Leave to set for 3-4 hours at room temperature, then it’ll be ready to enjoy.