3-Ingredient Creamy White Chocolate Coconut Ganache

Ingredients:

• 250g white chocolate

• 200g fresh cream

• 80g coconut cream

How to Make Coconut Ganache

Step 1:
Chop the white chocolate and place it in a tall, narrow container.
In a saucepan, heat the fresh cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and blend using an immersion blender until smooth. Add the coconut cream and continue blending until the mixture is silky and lump-free.

Step 2:
Transfer the ganache to a wide container. Cover it with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight to set.

Step 3:
Once chilled, whip the ganache using a hand mixer or stand mixer—just until it becomes light and fluffy. Be careful not to over-whip.
Scoop it into a piping bag and use it to garnish cakes, cupcakes, or any dessert of your choice.

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