This strawberry ganache is a fruity take on white chocolate ganache! It gets its pretty pink color and strawberry flavor from freeze-dried strawberries. It's rich and creamy, making it perfect spread in between cake layers or piped on strawberry macarons.
This strawberry ganache is a silky chocolate ganache made with white chocolate and freeze-dried strawberries for a punch of strawberry flavor. It has a such a pretty light pink color, making it perfect for Valentine's Day desserts!
You can leave it smooth to fill cakes, macarons, or to spread on brownies and cookies. It's perfect on my chocolate ganache cake, ganache cheesecake, or ganache brownies.
You can also whip the ganache into a frosting! It's thick and pipeable but stays creamy like stabilized strawberry mousse or whipped cream. It doesn't crust like strawberry cream cheese frosting. It's perfect for spreading on strawberry desserts like strawberry champagne cupcakes or strawberry white chocolate cake.
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Why You'll Love This Recipe
- 3-ingredient creamy ganache- Like my caramel ganache and pistachio ganache, you only need a handful of simple ingredients! The white chocolate and heavy cream give it the best smooth texture.
- Freeze-dried strawberries- Using freeze-dried strawberries adds a sweet, strong strawberry flavor. Using them eliminates the step of making strawberry puree or strawberry jam.
- No special equipment required- Many flavored ganache recipes require an immersion blender, but you only need a whisk for this one! You do need a blender or food processor to grind the freeze-dried strawberries, but you can crush them by hand.
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Freeze-dried strawberries-ย Freeze-dried strawberries have all their moisture removed, so they have a concentrated strawberry flavor and crisp texture. Make sure you're using freeze-dried strawberries and not dehydrated (or dried) strawberries. Dried strawberries are chewy because they still have a bit of water left in them and won't blend into a fine powder.
- White chocolate- I used white chocolate chips, but chopped white chocolate baking bars work too. Make sure it's high-quality since cheap chocolate can have a greasy mouthfeel. You'll need to use more chocolate than you would in standard whipped chocolate ganache because white chocolate doesn't have any cocoa solids.
- Heavy cream- Use cream with at least 36% milk fat for the best creamy texture. Don't use half and half or milk!
Substitutions and Variations
- Other freeze-dried fruit instead of strawberries:ย You can make this ganache with any kind of freeze-dried fruit! Cherry ganache and raspberry ganache are delicious variations.
- Add citrus: A little lemon juice, orange zest, or lemon zest would be so bright and zesty! You only need 1-2 teaspoons. Check out my whipped lemon ganache!
Step by Step Instructions
Step 1: Start by adding the freeze-dried strawberries to a food processor or blender and pulse into a powder.
Step 2: Add the white chocolate to a large heatproof bowl. Microwave on high for 30 seconds so the chocolate softens, then add the strawberry powder.
Step 3: Add the cream to a medium bowl and microwave for 1-2 minutes. Pour over the chocolate and let it sit for 20 seconds. Make sure all the chopped chocolate is covered in hot cream so it melts evenly!
Step 4: Whisk until combined. The mixture will go from chunky to creamy and smooth
Step 5: Cover the ganache with plastic wrap touching the surface to prevent a skin and chill in the refrigerator for 1-2 hours. It will cool faster in a shallow dish.
The ganache is ready to use when it has a peanut butter consistency.
Step 6 (optional): Transfer the thicken ganache to the bowl of a stand mixer with the whisk attachment or a handheld electric mixer. Beat on medium speed until fluffy.
Use the whipped ganache to ice cakes or transfer it to a piping bag for frosting cupcakes!
Storage Instructions
Store the strawberry ganache in the refrigerator in an airtight container or in a bowl with plastic wrap touching the surface so it doesn't form a film. It will last for up to 5 days.
The ganache hardens in the fridge, so let it sit at room temperature for 1 hour to soften before you use it.
You can also microwave it for 10 seconds and stir until it's softened. Don't microwave it for too long or the ganache may split, so you'll have to wait for it to cool and solidify again.
Frequently Asked Questions
I have not tested this recipe withย fresh strawberries, so I don't recommend using them.
Yes, you can color the ganache with food coloring! Since strawberry white chocolate ganache already has liquid added to it, you don't have to worry about it seizing from adding food coloring. You can add any food coloring you like, but I recommend going with pink, red, or purple since the ganache already has a natural pink hue.
Theoretically you can, but I don't recommend it since I can't guarantee how the thawed texture will be. Freeze it in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight and then on the counter for an hour or so before using.
Other Frosting and Fillings to Try
๐ Recipe
Strawberry Ganache with White Chocolate
Equipment
- 1 food processor optional
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Ingredients
- 12 grams freeze dried strawberries
- 340 grams white chocolate chips
- 255 grams heavy cream
Instructions
- Pulse freeze-dried strawberries in a food processor or blender until it is a fine powder. Set aside.12 grams freeze dried strawberries
- Microwave white chocolate chips in a large heatproof bowl for 30 seconds to soften, then add the strawberry powder.340 grams white chocolate chips
- Microwave heavy cream in a medium bowl for about 1.5 minutes until the edges simmer. Pour the hot cream over the chocolate and let it sit for 20 seconds. Then whisk until smooth and combined.255 grams heavy cream
- Cover the ganache with plastic wrap touching the surface and chill in the refrigerator for 1-2 hours. Once the ganache has a consistency like peanut butter, it's ready to use!
- For whipped ganache, add the chilled ganache to the bowl of a stand mixer with the whisk attachment or a hand mixer. Beat for 2-3 minute on medium speed until light and fluffy.
kylie
i weighed all ingredients and used ghirardelli chocolate baking bar and it still didnโt work. wayyyy too runny and not even close to the correct consistency.
Megan Weimer
Hey! The longer you chill the ganache the harder it will set. How long did you chill it for?