Whipped Caramelized White Chocolate Ganache can take an ordinary cake, cupcake or cookie and turn it into something very special. If you haven’t tried caramelized white chocolate yet, you are going to want to now!
Ingredients
10 ounces good quality white chocolate (must be real white chocolate, standard supermarket brand white chocolate chips or melts will not work), roughly chopped
1 teaspoon sea salt
¾ cup heavy whipping cream
Instructions
Pre-heat oven to 250 degrees and place wrack in center of oven
Spread white chocolate evenly over a clean rimmed baking sheet
Put in oven for ten minutes; remove pan and use a rubber spatula to stir and spread white chocolate
Place in oven again and repeat for additional twenty to thirty (stirring every five to ten minutes) minutes or until white chocolate begins to darken into a light brown (as shown in pictures here)
I recommend reducing the increments to five minutes towards the end of caramelizing to prevent burning
When caramelized white chocolate is done, stir in sea salt
Make the ganache; place caramelized white chocolate in a heat-safe bowl
Place cream in a heavy duty saucepan over medium high heat
Bring to a boil and allow to bubble for about thirty seconds (surface will be covered with bubbles)
Remove from heat and pour over caramelized white chocolate; allow to sit for thirty seconds to one minute
Whisk mixture until smooth and creamy
Cover and chill for one to two hours (up to twelve hours) or until ganache is firm
Once ready, place ganache in the large bowl of an electric mixer with paddle attachment
Beat on medium-high speed for five minutes, scraping sides of bowl with a spatula occasionally
Ganache is done when it is light, smooth and creamy
Use immediately to frost cupcakes, cake, cookies etc.; store finished products at room temperature up to two days