Strawberry Ganache Recipe

Introduction

This Strawberry Ganache combines the sweetness of white chocolate with the fresh, tangy flavor of strawberries. It creates a rich, creamy filling or frosting perfect for cakes and desserts. With a smooth texture and delicate pink hue, it’s sure to impress your guests.

Ingredients

• 250 g (8.8 oz) white chocolate (minimum 33% cocoa butter)
• 85 g (1/3 cup) strawberry puree
• 200 ml (3/4 cup) hot heavy cream (full-fat)
• 200 ml (3/4 cup) cold heavy cream (full-fat)
• 1/2 vanilla bean or vanilla extract
• Red food coloring (optional)

Instructions

1. Step 1: Prepare the strawberry puree using about 120–150 g of fresh or frozen strawberries.
2. Step 2: Finely chop the white chocolate and place it in a large heatproof bowl with the strawberry puree.
3. Step 3: Heat the hot heavy cream with the split and scraped vanilla bean until boiling.
4. Step 4: Remove the vanilla bean, then pour the hot cream over the white chocolate and strawberry puree mixture.
5. Step 5: Let it sit for 1 minute, then stir gently with a spatula until smooth. If needed, microwave briefly to melt remaining chocolate pieces.
6. Step 6: Add the cold heavy cream and mix until incorporated.
7. Step 7: Blend the mixture with an immersion blender or food processor until completely smooth.
8. Step 8: Cover the bowl with plastic wrap touching the surface and refrigerate for 3–4 hours or overnight until fully chilled.
9. Step 9: Whip the cold ganache with an electric mixer at medium speed for about 2 minutes until thick and firm. Avoid overwhipping to prevent graininess.
10. Step 10: Use the whipped ganache to fill or decorate cakes, or store in the refrigerator until ready to use.

Tips & Variations

• Use high-quality white chocolate with at least 33% cocoa butter for a smooth texture and better flavor.
• Adjust red food coloring for a deeper pink color, if desired.
• For a more intense vanilla flavor, substitute vanilla extract if you don’t have a fresh vanilla bean.
• If your ganache becomes too thick, gently fold in a small amount of cold cream to loosen it before whipping.

Storage

Store leftover ganache in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and rewhip gently before using. Avoid freezing, as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries work well. Thaw them fully and drain excess liquid before pureeing for best results.

Why is my ganache grainy after whipping?

This usually happens if the ganache is overwhipped or whipped at too high a speed. Whip gently at medium speed and stop as soon as the ganache thickens and holds peaks.

Strawberry Ganache Recipe

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★★★★★

4.9 from 142 reviews

A luscious and creamy Strawberry Ganache recipe combining white chocolate and fresh strawberry puree, perfect for decorating or filling cakes and desserts. This ganache offers a delicate balance of sweetness and fruity flavor, with a smooth, velvety texture achieved by carefully blending and whipping.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: Approximately 2 cups (about 500 ml) whipped ganache 1x
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ganache Base

• 250 g (8.8 oz) White Chocolate (minimum 33% cocoa butter)
• 85 g (1/3 cup) Strawberry Puree
• 200 ml (3/4 cup) Hot Heavy Cream (full-fat)
• 200 ml (3/4 cup) Cold Heavy Cream (full-fat)
• 1/2 Vanilla Bean or 1 teaspoon vanilla extract
• Red Food Coloring (optional, for enhanced color)

Strawberry Puree (for reference)

• 120 – 150 g fresh or frozen strawberries (to prepare strawberry puree)

Instructions

1. Prepare the Strawberry Puree: Start by making the strawberry puree according to the referenced recipe, using approximately 120 – 150 g of fresh or frozen strawberries. Blend until smooth and set aside.
2. Chop the White Chocolate: Finely chop the white chocolate and place it into a large heatproof bowl along with the strawberry puree, ready for melting.
3. Heat the Cream with Vanilla: In a saucepan, heat 200 ml of heavy cream together with the half-split and scraped vanilla bean until the mixture reaches a boil.
4. Combine Hot Cream and Chocolate Mixture: Remove the vanilla bean from the hot cream and immediately pour the cream over the white chocolate and strawberry puree mixture in the bowl.
5. Mix to Smooth Ganache: Let the mixture sit for 1 minute to soften the chocolate, then stir gently with a spatula or wooden spoon until you achieve a smooth, liquid ganache. Warm briefly in the microwave if any chocolate pieces remain unmelted.
6. Incorporate Cold Cream: Add the cold heavy cream to the mixture and stir until fully incorporated, creating a rich and creamy texture.
7. Blend for Smoothness: Use an immersion blender, regular blender, or food processor to blend the ganache thoroughly until the mixture is perfectly smooth and homogenous.
8. Chill the Ganache: Cover the surface of the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 3 to 4 hours or overnight until fully chilled and thickened.
9. Whip the Ganache: Using an electric mixer or stand mixer with the whisk attachment, whip the chilled ganache on medium speed for about 2 minutes until it becomes thick, firm, and holds soft peaks. Take care not to overwhip, as this may cause a grainy texture.
10. Use or Store: The whipped strawberry ganache is now ready to decorate or fill cakes and desserts. You can use it immediately or store it in the refrigerator until needed.

Notes

• Ensure to chop the white chocolate finely to facilitate melting and smooth mixing.
• If you don’t have a vanilla bean, vanilla extract can be used as a substitute.
• Red food coloring is optional and used to enhance the pink color of the ganache.
• Do not overwhip the ganache as it can become grainy and separate.
• The ganache can be stored in an airtight container in the refrigerator for up to 3 days.
• Bring ganache back to room temperature and lightly whip before using if stored for extended periods.

Keywords: strawberry ganache, white chocolate ganache, strawberry dessert filling, cake filling, whipped ganache, white chocolate recipe