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.
Servings 7 oz
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
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: 130kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 69mg | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.1mg