RECIPE

White Chocolate Ganache Recipe

Whip up this simple, dreamy ganache in a matter of minutes!

June 13, 2025

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If you’re looking for a smooth and creamy Milkybar®-infused ganache that can do it all, then read on, fellow baker! With just two ingredients, white chocolate ganache comes together fast and is ready to drizzle and coat everything from cookies and brownies to cupcakes and birthday cakes.

Want the dreamiest white chocolate icing? Simply chill your white chocolate ganache, then whip it until light and fluffy. In the mood for a Milkybar® truffle? Scoop it, roll it and keep your truffles in the fridge ready to make any occasion a little sweeter. It’s quick, it’s easy and we’ve got everything you need to know to make great white chocolate ganache right here!

Looking for a great brownie recipe to drizzle your ganache over? Try our Best Brownie recipe. For easy cookie recipes that anyone can make, read our 13 Easy Cookie Recipes. If you want a cupcake to practice your newfound white chocolate ganache piping skills on, head over to our Chocolate Cupcake recipe.

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Uses of White Chocolate Ganache

White chocolate ganache is as versatile as it is delicious!

Use it to drizzle cakes and cookies while it’s warm, for pure Milkybar® magic.
Chill it completely and then whip it at medium speed to create the creamiest buttercream replacement to ice cupcakes with.
Scoop it into balls when cold and roll them into smooth Milkybar® truffles.

Milkybar® White Chocolate Ganache Variations

White chocolate ganache can be finicky when too much liquid is introduced, causing it to split. To flavour your ganache, add a few drops of extract like caramel or mint to the cream before you add it to the chocolate. To colour your ganache, use food colouring gels instead of traditional food colouring.

Storage & Reheating

Store your deliciously smooth and creamy ganache in the fridge for up to five days. To reheat and use as a drizzle, warm the ganache in the microwave in 10-second bursts and mix when warm to reach a drizzling consistency, taking care to use oven gloves as the bowl heats up.

How to Make the Perfect White Chocolate Ganache with Milkybar®

White chocolate ganache may seem fancy, but with just two ingredients and a little bit of patience, you’ll be icing cupcakes and rolling truffles in no time!

You will need

A microwave-safe bowl
A silicone spatula
A container with a lid
Plastic wrap

Ingredients

300g Milkybar® Buttons
100ml whipping cream

Milkybar White Chocolate Sharing Bar 90g

1tbsp of ganache typically contains

Energy 325kJ 78kcal 4%
Fat 5.2g 7%
Saturates 3.2g 16%
Sugars 6.1g 7%
Salt 0.03g 1%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2103kJ/505kcal

Method

Chop the Milkybar® Buttons and place them into a microwave-safe bowl, then add the cream
Place the bowl into the microwave and heat for 1 minute.
After 1 minute, remove the bowl and stir gently with a silicone spatula to combine. If there are any pieces of unmelted chocolate, pop it back into the microwave for another 20 seconds.
Mix gently from the centre of the bowl outwards to combine until smooth. The less air in the mixture, the better, so as soon as it has come together, stop stirring. Too much air can cause the ganache to split.
Cover the surface of the ganache with plastic wrap to avoid a skin developing, and let it cool to room temperature.

Top Tip

The golden ratio for Milkybar® to cream is 3:1 or three parts Milkybar® to one part cream. If your ganache splits or becomes grainy, never fear! Simply add hot water (32-35°C) and whisk quickly. Start with one teaspoon and add more as needed. As you whisk, the ganache will come together again. Another technique is to use a stick blender to blitz the split mixture and re-emulsify it.

Questions?

Does white chocolate ganache harden in the fridge?

Yes, the white chocolate ganache will set in the fridge, but it will not become as hard as solid chocolate. To make truffles, you must chill the ganache in the fridge, so it is cold enough to roll and keep its shape.

Why is my ganache not hardening?

If your ratio of liquid to chocolate is wrong, your ganache will be too thin and runny. A ratio of 3:1 white chocolate to cream is the right ratio for the recipe above.

Will icing sugar thicken ganache?

Yes, one tablespoon of sifted icing sugar can be used to thicken the ganache slightly. Another option is to chill the ganache completely and then whip it to thicken.