White Chocolate Cream

Name: White Chocolate Cream
Cuisine: British
Ingredients: 200 g White Chocolate *chopped; 100 ml Thickened Cream; 200 g White Chocolate *chopped; 300 ml Thickened Cream

Hiroko Liston @hirokoliston

Melbourne, Australia

This White Chocolate Cream is very versatile for a glaze, icing, sauce or filling for cakes and pastries. It is lovely as it is, but you can add flavours to it. Make Matcha Cream by adding Matcha Powder, Coffee Cream by adding Coffee Powder, or Pink Cream by adding a little bit of Beet juice. Possibilities are endless.

Hiroko Liston @hirokoliston

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Ingredients

White Chocolate Cream (White Chocolate Ganache)
200 gWhite Chocolate *chopped
100 mlThickened Cream
Whipped White Chocolate Cream
200 gWhite Chocolate *chopped
300 mlThickened Cream

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Steps

1

White Chocolate Cream (White Chocolate Ganache):
Place chopped White Chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour the hot Cream over the chocolate. Stir until smooth. It firms up as it cools.
2

*Alternatively, place White Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Stir until smooth.
3

*Note: I added 1 teaspoon Matcha Powder for the picture below.
4

Whipped White Chocolate Cream:
Place chopped White Chocolate in a heatproof bowl. Place the bowl over a saucepan of simmering water and melt chocolate.
5

*Alternatively you can melt the chocolate in the microwave on medium power for 1 to 2 minutes, stirring every 30 seconds, or until smooth.
6

Gradually add 1/2 Cream, mixing well, and add the remaining Cream, and mix until smooth and well combined, and cool in the fridge. When it is cold, use a whisk to whip the mixture until desired texture is achieved.