White Chocolate Blueberry Ganache
This blueberry ganache is a smooth and creamy blend of white chocolate, heavy cream, and freeze-dried blueberry powder for a naturally fruity flavor. Once chilled, it can be whipped into a light, fluffy frosting that’s less sweet than traditional buttercream and perfect for cakes and cupcakes.
Equipment
- 1 immersion blender
- 1 Electric hand mixer or stand mixer
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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!
Notes
Yield: This recipe makes enough whipped ganache to frosted 12-14 cupcakes.
Storage: Store the ganache in an airtight container in the refrigerator for 4-5 days. If it has been whipped, it might deflate overtime. If this happens, let the ganache sit at room temperature for 15-30 minutes to soften before rewhipping on medium speed for 1-2 minutes.
Nutrition
Serving: 1portionCalories: 196.6kcalCarbohydrates: 17.2gProtein: 2gFat: 13.7gSaturated Fat: 8.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.7gCholesterol: 22mgSodium: 28mgPotassium: 100.8mgFiber: 0.3gSugar: 16.7gVitamin A: 222.3IUVitamin C: 0.2mgCalcium: 62.7mgIron: 0.1mg
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