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Recipe for White Chocolate Vanilla Ganache

(for White Chocolate/Vanilla Macaroons, White Chocolate/Raspberry Macaroons & White Chocolate Mousse)

Ingredients:

1.200 g White Chocolate

2.100 g fresh cream ( crème fraîche) 35% fat

3. 20 g Madagascan Vanilla Sugar

4. 30 g Butter

Preparation:

1. Boil the cream, butter and Madagascan Vanilla Sugar.

2. Pour the mixture over the white chocolate, then stir until the chocolate melts.

2. Cool in the refrigerator.