This white chocolate blueberry ganache is creamy, fruity, and so easy to make! Hot heavy whipping cream is combined with white chocolate and freeze-dried blueberry powder and is chilled in the fridge until set. You can whip it into a light and airy blueberry frosting, which is the perfect, less sweet alternative to regular blueberry buttercream.
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Why You'll Love This Recipe
- Freeze-dried blueberries: Like my strawberry ganache and raspberry ganache recipes, this ganache is flavored with freeze-dried fruit. This is my favorite way to add a bold, real fruit flavor to ganaches without adding extra moisture. The extra water from purees or fruit juices can make ganache seize, so this is a good way to avoid that!
- Super versatile: There are so many ways to use this ganache! You can use it as a frosting, filling, dip, or spread. I've included some ideas for you in the Serving Suggestions section below.
Ingredient Notes
- Freeze-dried blueberries give the ganache its bright, authentic blueberry flavor and pretty purple color! I bought mine at Trader Joe's, and they are sold at Target too.
- You can use white chocolate chips or chopped white chocolate baking bars. White chocolate bars will melt down more easily since they lack the stabilizers that chocolate chips have.
- Make sure to use heavy cream. The ganache won't set up if you use half and half or milk.
For the measurements, see the recipe card below.
Step by Step Instructions
Blend the freeze-dried blueberries in a blender or food processor before starting.
Step 1: Place the white chocolate in a large bowl. Then heat the heavy cream in a separate bowl for 1 to 2 minutes in the microwave until bubbling around the edges (you can also heat it on the stove).
Pour the cream over the chocolate and add the blueberry powder. Let it rest for 1 minute.
Step 2: Stir until the mixture is mostly smooth. It's ok if there are a few chunks of blueberry powder.
Step 3: Blend the warm ganache with an immersion blender until completely smooth.
Step 4: Cover with plastic wrap and chill in the refrigerator for 3-4 hours until it's set. It will have a peanut butter-like consistency when it's ready.
Make sure the plastic wrap touches the surface of the ganache to prevent it from forming a skin.
Step 5: Use right away to pipe between macaron shells or whip into a frosting.
How to Make Whipped Ganache
If you want to turn this ganache into a frosting for cakes and cupcakes, whip it with an electric mixer or stand mixer fitted with the whisk attachment on medium speed for about 2 minutes until it's light and fluffy.
Serving Suggestions
- Macarons: Add the (unwhipped) blueberry ganache to a piping bag fitted with a small round tip and pipe in between macaron shells.
- Brownies and cookies: Use an offset spatula to spread the ganache on your favorite brownies and cookies! It would be delicious on my blueberry white chocolate cookies or these chocolate ganache brownies.
- Drizzle on cakes: Microwave the ganache to thin it out a bit and spoon it over cakes or use it as a dip! Try it out on this blueberry chocolate cake.
- Pipe on cupcakes: I piped whipped ganache on my lemon blueberry cupcakes, but it would be delicious paired with almost any flavor.
More Ganache Recipes to Try
๐ Recipe
White Chocolate Blueberry Ganache
Equipment
- 1 immersion blender
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
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Ingredients
- 19 grams freeze-dried blueberries
- 315 grams white chocolate chips
- 175 grams heavy cream
Instructions
- Blend the freeze-dried blueberries in a blender (or food processor) to a fine powder. Sift through a fine mesh sieve to remove the seeds.19 grams freeze-dried blueberries
- Place the white chocolate chips and blueberry powder in a large heatproof bowl. Set aside.315 grams white chocolate chips
- In a separate heatproof bowl, microwave the heavy cream for 1-2 minutes until it simmers around the edges. Don't let it boil. Alternatively, you can heat it in a small pot on the stove.175 grams heavy cream
- Pour the hot cream over the white chocolate and blueberry powder, making sure the chocolate is completely covered. Let sit for 1 minute.
- Stir the mixture with a rubber spatula until the chocolate is completely melted. It is ok if there are a few chunks of blueberry powder. If there are still pieces of white chocolate, you can heat it briefly in the microwave to melt the rest.
- Blend the ganache with an immersion blender until it is totally smooth.
- Cover with plastic wrap, making sure it touches the surface of the ganache so a skin doesn't form. Chill for 3-4 hours until set.
- Whip the blueberry ganache with an electric mixer on medium speed for about 2 minutes until it is smooth and fluffy. If the ganache is too hard to blend, leave it on the counter for a bit until it loosens to a peanut butter consistency. Use immediately to decorate cakes and cupcakes!
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