When you wish to add a coffee flavor to white chocolate ganache or you want to add a second or third layer of chocolate to a dessert, make this gluten free white chocolate ganache recipe. Use it to top desserts, frost cakes, make or fill chocolate truffles, and more.
Gluten Free White Chocolate Ganache (or Coffee Ganache)
Ingredients
- 14 ounces good quality gluten free white chocolate chopped
- 1 teaspoon pure vanilla extract or LorAnn flavorings optional
- 3/4 cup heavy cream or full-fat coconut milk (6 fluid ounces)
- 2 teaspoons gluten free instant coffee or as desired (or less instant espresso, if tolerated)
Instructions
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Make a bain marie: Fill a 1.5 to 2-quart saucepan with about 2-inches of water. Set a bowl a glass bowl over the top that will not touch the water once it comes to a simmer. You also want to use a bowl that you can easily remove from the saucepan using mittens or a potholder; set aside.
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Add the chocolate to the bowl and bring the water to a simmer. If using an extract, add now. Allow the chocolate to begin to melt over low to medium-low heat or whatever temperature you need to get it to stay hot. (You want the chocolate to eventually heat to 115 – 120°F once you add the cream. White chocolate is more sensitive than dark and will seize up much more easily if overheated.)
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In a separate saucepan, or in the microwave, heat the cream and coffee until it reaches 120°F, not boiling. Stir to dissolve all of the instant coffee. Remove the chocolate saucepan from the heat and, a little at a time, pour over the semi-melted chocolate while stirring. Do not allow the chocolate to exceed the temperature of 120°F.
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Stir in any emulsions or food coloring.
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You can add more cream if you desire thinner ganache. It will thicken as it cools. Only waiting about 2 hours is not an indication of its final thickness. However, once it reaches room temperature, you can poor it over a dessert. For the best determination of its final thickness, refrigerate overnight or place in a large bowl/bin of ice and constantly stir until cool. Chilling until cold is important for a cake that you plan on refrigerating.
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Cover and store in the refrigerator for up to 7 days or until the expiration date on the cream or freeze for 2-3 months and defrost in the microwave on low or overnight in the refrigerator. Rewarm as needed.
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Use to top gluten free desserts, to drizzle on ice cream or frosted cakes, etc. You can even add white ganache to the top of a pie and decorate with drizzled dark chocolate ganache. Depending upon how warm the ganache is will depend upon it's consistency. If you wish to just drip ganache down the sides of a cake, let it set up more. However, you can drizzle it on while it's thin as well, just not hot.
Tips
I like using LorAnn emulsions and gel-based food coloring because they mix well with white chocolate. Water is chocolate’s enemy and make a ganache seize up into a sticky pile of glue.