Description
This delicate lavender ganache blends the smooth richness of white chocolate with a floral hint of lavender extract, creating a soft, creamy filling perfect for cakes, cupcakes, macarons, and truffles. Its pastel purple color adds an elegant touch to desserts, while the creamy texture makes it ideal for piping or spreading.
Ingredients
Scale
Lavender Ganache Ingredients
- 12 ounces white chocolate, finely chopped (use good quality real white chocolate, not candy melts or flavored chips)
- 4 ounces heavy cream
- 1 pinch of salt
- 1/2 teaspoon lavender extract
- 1–2 drops violet gel food coloring (optional, for pretty pastel color)
Instructions
- Prepare Your Ingredients: Finely chop the white chocolate so it melts evenly and smoothly when combined with the warm cream.
- Combine Chocolate and Cream: Place the chopped white chocolate, heavy cream, and a pinch of salt in a microwave-safe bowl. Stir gently to mix before heating.
- Heat in the Microwave: Microwave the mixture in short bursts, heating first for 30 seconds, then stirring. Continue heating in 10–15 second intervals, stirring well after each, until the chocolate is fully melted and the mixture looks smooth and creamy. Be careful to avoid overheating, which can cause the chocolate to split and become grainy.
- Add Lavender Flavor: Once smooth, stir in the lavender extract. Add 1–2 drops of violet gel food coloring if a soft purple hue is desired.
- Blend for Extra Smooth Texture (Optional): Use an immersion blender to blend the ganache further for a silkier texture if preferred.
- Set the Ganache: Cover the bowl with plastic wrap placed directly on the ganache surface to prevent a skin from forming. Let it sit at room temperature for 3–4 hours or longer, ideally overnight, until thickened and set. This texture is perfect for piping or spreading.
Notes
- The classic ratio of 3 parts white chocolate to 1 part cream gives a soft yet pipeable ganache.
- For a firmer ganache, increase the white chocolate relative to the cream; for a softer ganache, increase the cream.
- Use high-quality white chocolate with good cocoa butter content for the best smooth texture and flavor.
- Lavender ganache works beautifully as a filling for macarons, cakes, cupcakes, truffles, cookies, tarts, or a swirl in ice cream and brownies.
- Store in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature before using for easy spreading or piping.
