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Water Ganache Recipe
How to make water ganache using water instead of cream. Easy to do and tastes great! Can be used for making drip cakes or let it cool to peanut butter consistency and ice your cakes.
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
cooling time 15 minutes minutes
Total Time 10 minutes minutes
Servings 7 oz
Calories 130 kcal
White Chocolate Water Ganache 6 oz white chocolate I prefer guittard white chocolate wafers 1 oz warm water Dark Chocolate Water Ganache 6 oz chocolate I use guittard semi-sweet chocolate 1.5 oz warm water
Instructions Melt your white chocolate in a glass bowl over a double boiler or in the microwave. Do not over-heat
Stir in your water until combined and smooth. Add in colorings as desired.
Let cool to 90 degrees before piping onto the cake or if using to frost your cake, let thicken to peanut butter consistency before using.
Calories: 130 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 5 mg | Sodium: 21 mg | Potassium: 69 mg | Sugar: 14 g | Vitamin A: 5 IU | Vitamin C: 0.1 mg | Calcium: 48 mg | Iron: 0.1 mg