It’s sad to see the lack of representation of white chocolate ganache. Depending on my mood, my favourite type of chocolate flits from milk to white chocolate, and back again.
However, I really don’t enjoy fruit and milk chocolate. There’s a time a place for each but not together. I really like fruit and white chocolate together though; there’s something about tart, sharp fruit cutting through the dense richness of white chocolate.
This recipe is really simple to throw together (standard vanilla sponge, standard ganache) and can come in all sorts of variations. For this one, I’m opting for vanilla cupcakes with blackcurrant and white chocolate ganache.
Serves 2 (over a weekend, makes 12 cupcakes)
180g unsalted butter
180g caster sugar
1 tablespoon vanilla extract
180g self-raising flour
300g white chocolate
200g blackcurrant jam
100ml double cream
- Cream the butter and sugar together until light and fluffy before stirring in the eggs and vanilla
- Sieve the flour into this mix before gently folding together, making sure all the flour has been mixed in thoroughly into a smooth batter
- Using a tablespoon, divide the batter into cupcake cases and place in a pre-heated oven at 180C/350F/Gas Mark 4 for 12 minutes. After this, remove from the oven, remove the cupcakes from the tin and leave to cool
- For the ganache, break the white chocolate into a glass bowl. Then, gently heat the cream in a saucepan just before boiling point. Pour this over the chocolate and leave to sit for a minute
- Stir the cream and chocolate together before adding the jam
- Leave to cool in the fridge for 2 hours before spreading the ganache over the top of the cooled cupcakes. Serve with strong but milky tea!
- When adding the eggs to the butter and sugar, add one, stir, add the second, stir before adding the final egg. This will stop the mix from blobbing together
- If the white chocolate is struggling to melt in the hot cream, add the bowl over a small pan of boiling water, still over the heat, making sure the water doesn’t touch the bottom of the bowl. After a minute or so the chocolate should have completely melted
- When using white chocolate ganache, it’s best to either add food colouring or, as I have done here, jam. Sadly white chocolate ganache has a really unpleasant yellow tinge which looks quite unappetising!